RESTAURANT WEEK |Â FEBRUARY 25TH â MARCH 9TH | 5PM-10PM
Join us for the Winter edition of Worcesterâs Restaurant Week! We will be offering a 3 course Prix Fixe menu for $25.19 each night.
COURSE ONE
choice of one served with fresh baked bread
Winter Salad
mixed greens, fried parsnip strings, honey roasted almonds, sheepâs milk cheese, garlic croutons, carrot-harissa vinaigrette
Bisque
creamy roasted butternut squash & apple bisque finished with paprika honey and fried sage
COURSE TWO
choice of one
Beef Bourguignon
braised grass-fed beef, roasted rainbow carrots and mushrooms served over toasted ancient grains
Lasagna
house-milled whole grain pasta layered with roasted brussels sprouts, root vegetables, mozzarella, ricotta, parmesan, and a classic romesco sauce made with ground almonds
COURSE THREE
Espresso & Chocolate Mousse
finished with blood orange syrup & candied hazelnuts
RESTAURANT WEEK |Â FEBRUARY 25TH â MARCH 9TH | 5PM-10PM
Join us for the Winter edition of Worcesterâs Restaurant Week! We will be offering a 3 course Prix Fixe menu for $25.19 each night.
COURSE ONE
choice of one served with fresh baked bread
Winter Salad
mixed greens, fried parsnip strings, honey roasted almonds, sheepâs milk cheese, garlic croutons, carrot-harissa vinaigrette
Bisque
creamy roasted butternut squash & apple bisque finished with paprika honey and fried sage
COURSE TWO
choice of one
Beef Bourguignon
braised grass-fed beef, roasted rainbow carrots and mushrooms served over toasted ancient grains
Lasagna
house-milled whole grain pasta layered with roasted brussels sprouts, root vegetables, mozzarella, ricotta, parmesan, and a classic romesco sauce made with ground almonds
COURSE THREE
Espresso & Chocolate Mousse
finished with blood orange syrup & candied hazelnuts
RESTAURANT WEEK |Â FEBRUARY 25TH â MARCH 9TH | 5PM-10PM
Join us for the Winter edition of Worcesterâs Restaurant Week! We will be offering a 3 course Prix Fixe menu for $25.19 each night.
COURSE ONE
choice of one served with fresh baked bread
Winter Salad
mixed greens, fried parsnip strings, honey roasted almonds, sheepâs milk cheese, garlic croutons, carrot-harissa vinaigrette
Bisque
creamy roasted butternut squash & apple bisque finished with paprika honey and fried sage
COURSE TWO
choice of one
Beef Bourguignon
braised grass-fed beef, roasted rainbow carrots and mushrooms served over toasted ancient grains
Lasagna
house-milled whole grain pasta layered with roasted brussels sprouts, root vegetables, mozzarella, ricotta, parmesan, and a classic romesco sauce made with ground almonds
COURSE THREE
Espresso & Chocolate Mousse
finished with blood orange syrup & candied hazelnuts
We are excited to welcome one of our favorite breweries, Fonta Flora Brewing, from North Carolina, to the state! Armsby Abbey was selected as the premiere Massachusetts destination to be the FIRST establishment to pour Fonta Flora Brewingâs mixed culture beers on tap. Beginning at 6pm on Wednesday, March 6th, we will have BlĂŒbade, Whippoorwill, Steinbock, Float The Stars, Wolf Spit, and Irish Table, all on tap! The folks from Fonta Flora Brewing will also be on hand to answer any questions you may have as well.
RESTAURANT WEEK |Â FEBRUARY 25TH â MARCH 9TH | 5PM-10PM
Join us for the Winter edition of Worcesterâs Restaurant Week! We will be offering a 3 course Prix Fixe menu for $25.19 each night.
COURSE ONE
choice of one served with fresh baked bread
Winter Salad
mixed greens, fried parsnip strings, honey roasted almonds, sheepâs milk cheese, garlic croutons, carrot-harissa vinaigrette
Bisque
creamy roasted butternut squash & apple bisque finished with paprika honey and fried sage
COURSE TWO
choice of one
Beef Bourguignon
braised grass-fed beef, roasted rainbow carrots and mushrooms served over toasted ancient grains
Lasagna
house-milled whole grain pasta layered with roasted brussels sprouts, root vegetables, mozzarella, ricotta, parmesan, and a classic romesco sauce made with ground almonds
COURSE THREE
Espresso & Chocolate Mousse
finished with blood orange syrup & candied hazelnuts
RESTAURANT WEEK |Â FEBRUARY 25TH â MARCH 9TH | 5PM-10PM
Join us for the Winter edition of Worcesterâs Restaurant Week! We will be offering a 3 course Prix Fixe menu for $25.19 each night.
COURSE ONE
choice of one served with fresh baked bread
Winter Salad
mixed greens, fried parsnip strings, honey roasted almonds, sheepâs milk cheese, garlic croutons, carrot-harissa vinaigrette
Bisque
creamy roasted butternut squash & apple bisque finished with paprika honey and fried sage
COURSE TWO
choice of one
Beef Bourguignon
braised grass-fed beef, roasted rainbow carrots and mushrooms served over toasted ancient grains
Lasagna
house-milled whole grain pasta layered with roasted brussels sprouts, root vegetables, mozzarella, ricotta, parmesan, and a classic romesco sauce made with ground almonds
COURSE THREE
Espresso & Chocolate Mousse
finished with blood orange syrup & candied hazelnuts
RESTAURANT WEEK |Â FEBRUARY 25TH â MARCH 9TH | 5PM-10PM
Join us for the Winter edition of Worcesterâs Restaurant Week! We will be offering a 3 course Prix Fixe menu for $25.19 each night.
COURSE ONE
choice of one served with fresh baked bread
Winter Salad
mixed greens, fried parsnip strings, honey roasted almonds, sheepâs milk cheese, garlic croutons, carrot-harissa vinaigrette
Bisque
creamy roasted butternut squash & apple bisque finished with paprika honey and fried sage
COURSE TWO
choice of one
Beef Bourguignon
braised grass-fed beef, roasted rainbow carrots and mushrooms served over toasted ancient grains
Lasagna
house-milled whole grain pasta layered with roasted brussels sprouts, root vegetables, mozzarella, ricotta, parmesan, and a classic romesco sauce made with ground almonds
COURSE THREE
Espresso & Chocolate Mousse
finished with blood orange syrup & candied hazelnuts
Join us at Armsby Abbey for St. Patrick’s Day brunch full of Irish inspiration from 10am-3pm on Saturday, March 16th, & Sunday, St. Patrick’s Day, March 17th! With Chef Sean Dacey at the helm, you know this menu will be chock full of Irish inspiration! The whiskey will be flowing behind the bar and who knows, maybe weâll even see some leprechauns.
Table reservations are available for parties of two or more at 10:00/11:45/1:30. You may call today or download/use the complimentary reservation app, RESERVE!
ST. PATRICK’S DAY IRISH BRUNCH | MARCH 16TH & 17TH | 10AM – 3PM
BEGIN
Toast | fresh baked bread, apple & whiskey preserves, cultured butter
Irish Soda Bread | served with clotted cream and apple & whiskey preserves
Bacon | three thick slices of house cured and smoked pork belly
Dillisk Soup | traditional Irish soup made with dulse seaweed & potatoes garnished with creme fraiche and fried leeks, served with a side of fresh baked bread
White Pudding Fritters | trio of fritters made with ground pork, fatback & oatmeal, drizzled with a honey & apple syrup
Grilled Toast | creamy smoked fish, potato & rutabaga spread, watercress puree, pickled onions, and a soft egg set atop grilled naturally leavened bread
Irish Breakfast Slate | duo of Farmstead cheeses, Ireland’s Cashel Blue & Lawson’s Sip of Sunshine Ale House Cheddar, served with bamboo honey, cultured butter, apple & whiskey preserves, peanut butter, apple, fresh baked breads
FINISH
Stout Waffle | finished with Irish Cream infused whipped cream, coffee syrup, and toasted hazelnuts
Barm Brack Pancakes | trio of fluffy buttermilk pancakes finished with toasted oatmeal & treacle streusel topping, cinnamon butter, and a stout soaked raisin & currant maple syrup
Quiche| roasted rutabaga, brussels sprouts, and apples, caramelized leeks, cheddar, blue cheese, heavy cream, and local eggs set in a whole grain crust served with a side of greens dressed in an apple-watercress vinaigrette
Winter Salad | citrus segments, shaved fennel & red onion, mixed greens, honey roasted almonds, crumbled goat cheese, citrus IPA vinaigrette
Mac & Cheese | assorted Farmstead cheeses, IPA, rustic breadcrumbs
MIX-IN: Roasted Jalapeños +$2 | Caramelized Onions +$1 | Roasted Mushrooms +$2 | Maple-cured Bacon +$3 | Rogue Smokey Blue +$2
Corned Beef Sandwich | housemade corned beef, braised red cabbage, cheddar, whiskey whole grain mustard, and a fried egg on a toasted roll with a side of greens dressed in an apple-watercress vinaigrette
Pork Belly | slow-cooked with a whiskey glaze, potato boxty, butter roasted mushrooms & leeks, a soft egg
Crubeen | fried pig’s trotter cakes, Colcannon of potatoes, kale, cabbage, butter & cheddar; mushroom leek jus, a soft egg
To view our full brunch menu including cocktails, please click here.
Join us at Armsby Abbey for St. Patrick’s Day brunch full of Irish inspiration from 10am-3pm on Saturday, March 16th, & Sunday, St. Patrick’s Day, March 17th! With Chef Sean Dacey at the helm, you know this menu will be chock full of Irish inspiration! The whiskey will be flowing behind the bar and who knows, maybe weâll even see some leprechauns.
Table reservations are available for parties of two or more at 10:00/11:45/1:30. You may call today or download/use the complimentary reservation app, RESERVE!
ST. PATRICK’S DAY IRISH BRUNCH | MARCH 16TH & 17TH | 10AM – 3PM
BEGIN
Toast | fresh baked bread, apple & whiskey preserves, cultured butter
Irish Soda Bread | served with clotted cream and apple & whiskey preserves
Bacon | three thick slices of house cured and smoked pork belly
Dillisk Soup | traditional Irish soup made with dulse seaweed & potatoes garnished with creme fraiche and fried leeks, served with a side of fresh baked bread
White Pudding Fritters | trio of fritters made with ground pork, fatback & oatmeal, drizzled with a honey & apple syrup
Grilled Toast | creamy smoked fish, potato & rutabaga spread, watercress puree, pickled onions, and a soft egg set atop grilled naturally leavened bread
Irish Breakfast Slate | duo of Farmstead cheeses, Ireland’s Cashel Blue & Lawson’s Sip of Sunshine Ale House Cheddar, served with bamboo honey, cultured butter, apple & whiskey preserves, peanut butter, apple, fresh baked breads
FINISH
Stout Waffle | finished with Irish Cream infused whipped cream, coffee syrup, and toasted hazelnuts
Barm Brack Pancakes | trio of fluffy buttermilk pancakes finished with toasted oatmeal & treacle streusel topping, cinnamon butter, and a stout soaked raisin & currant maple syrup
Quiche| roasted rutabaga, brussels sprouts, and apples, caramelized leeks, cheddar, blue cheese, heavy cream, and local eggs set in a whole grain crust served with a side of greens dressed in an apple-watercress vinaigrette
Winter Salad | citrus segments, shaved fennel & red onion, mixed greens, honey roasted almonds, crumbled goat cheese, citrus IPA vinaigrette
Mac & Cheese | assorted Farmstead cheeses, IPA, rustic breadcrumbs
MIX-IN: Roasted Jalapeños +$2 | Caramelized Onions +$1 | Roasted Mushrooms +$2 | Maple-cured Bacon +$3 | Rogue Smokey Blue +$2
Corned Beef Sandwich | housemade corned beef, braised red cabbage, cheddar, whiskey whole grain mustard, and a fried egg on a toasted roll with a side of greens dressed in an apple-watercress vinaigrette
Pork Belly | slow-cooked with a whiskey glaze, potato boxty, butter roasted mushrooms & leeks, a soft egg
Crubeen | fried pig’s trotter cakes, Colcannon of potatoes, kale, cabbage, butter & cheddar; mushroom leek jus, a soft egg
To view our full brunch menu including cocktails, please click here.
Join us on Friday, March 22nd, beginning at 5pm, as we celebrate the 4th Anniversary of Kent Falls Brewing! Head brewer & owner, Barry Labendz, will be here to join us as we tap 4 lines of Kent Falls beers as well as pour their 3 year spontaneously fermented farmhouse blend from the bottle (this will be served from the Gueuze basket table side).