Looking for a low key way to celebrate Valentine’s Day?
We have two ways for you to enjoy it; brunch and dinner!
As Valentine’s day falls on a Sunday, we have created a very special brunch honoring the day we all have a love-hate relationship with; check out some of the items that Chef Sean Dacey has created for you to enjoy this weekend ….
Red Velvet Pancakes
Trio of red velvet pancakes served with
a white chocolate sauce and blood orange cultured butter
Red Hot Waffle
Sweet Cocoa & spicy Chile waffle topped with
vanilla bourbon fluff and cinnamon syrup
Mixed Feelings Quiche
Oyster mushrooms, roasted apple, caramelized onion, fresh thyme, Great Hill blue cheese, local organic eggs and cream, served with a side of dressed local greens
Love Bites Sandwich
Misty Knoll Farm chicken smothered in our spicy, chocolaty molé sauce with queso fresco, cilantro and a fried egg served on a fresh baked ciabatta roll with a side of dressed local greens
NOTE: our housemade molé sauce contains nuts
Broken Hearted Hash
Adams Farm beef heart & bacon hash with scarlet turnips, red potatoes, & purple carrots, served atop an apple-kale puree with fried local egg
I Just Got Smoked… Pork Butt
Adams Farm smoked pork butt served over sweet potato & oatmeal groats with
fried Brussel sprouts, blood orange aioli, soft-cooked local egg
For our full brunch menu, please click here.
Join us here at the Armsby Abbey as Chef Damian has crafted up a very special three course specials menu. This menu is in addition to our regular menu and can be enjoyed per course or as a 3-course dinner.
As this is a Sunday, we will offer two convenient seating’s and reserve all of our smaller tables for couples at 5:30PM & 8PM (14 couples per seating). No reservations will be taken for the bar. If you are planning something special on this night… perhaps say an engagement? Please do let us know in advance how we can assist in making this night extra special! Please call 508.795.1012 to reserve your seats today as reservations are on a first come first serve basis.
Roasted Chiogga beets a la plancha, beet juice,
burnt orange syrup, creamy Vermont goat cheese, beet crumb
(choice of one)
Grilled Lilac Hedge Farm skirt steak, local potato mille fuille,
parsnip puree, roasted carrots, crispy onions, beef reduction
Smoked sweet potato, apple & celery root puree,
butter roasted blue oyster mushrooms, pickled red onions
Vanilla citrus panna cotta, cardamom cocoa graham crumb, blood orange syrup
Specials are priced per course and can be enjoyed individually or as a 3 course dinner.
Menu subject to change based on availability and seasonal allocations.
All beverage, applicable taxes, and gratuities are additional.