RESTAURANT WEEK | FEBRUARY 25TH – MARCH 9TH | 5PM-10PM
Join us for the Winter edition of Worcester’s 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, sheep’s 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 we’ll 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 we’ll 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.
It’s that time again! Best of Worcester Magazine 2019 voting is now open thru March 28th! Armsby Abbey has won an unprecedented amount of awards since opening its doors in 2008 and this year we have been nominated yet again in 11 categories! If you have a moment, it would mean the world to us if you could vote for Armsby Abbey in your favorite categories.
Best Farm-to-Table Restaurant
Best Restaurant
Best Sunday Brunch
Best Craft Beer Selection
Best Cocktails
Best Lunch Spot
Best Chef: Sean Dacey
Best Server: Brandon Basque
Best Burger
Best Wings
Best Place to Forfeit Your Diet (Mac & Cheese!)
Don’t forget to vote for all your other favorite local haunts, especially our sister establishment, The Dive Bar nominated for Best Outdoor Patio, Best Neighborhood Bar, Best College Bar & Best Bartender: Ricky Nelson!
Many thanks in advance!
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).
Once the annual, sold out, breakfast concludes at Noon on Saturday, April 6th, we will open our doors with 22 of the world’s best stouts on tap! The official line-up will be updated on our draft page before we open each day. Our dinner menu will be available from 12pm-11pm this day with some Stoutfest specials made specifically to pair with your stout of choice. Please be aware, table reservations will not be begin until 4pm on this date.
On Sunday, April 7th we will be hosting our annual Stoutfest brunch from 10am-3pm tapping even MORE rare stouts paired with a decadent, stout infused brunch menu! Table reservations for this brunch are currently available at 10am, 11:45am, & 1:30pm. Book your table for brunch now as they will all sell out in advance!
Can’t make it out until Sunday night or even Monday? No problem! Plenty of stouts will still be pouring throughout the weekend and days to follow.
Custom Stoutfest 10 t-shirts and Armsby Abbey glassware will be available for sale all weekend long as well!
STOUTFEST LINE-UP 2019
Hemel & Aarde – Brouwerij de Molen – Bodegraven, Netherlands
Vanilla Black Velvet – Cervesa Guineu – Barcelona, Spain
Calvados BA Bombshell Peche – Cervesa Guineu – Barcelona, Spain
Galactic Nuts – Cervesa Guineu – Barcelona, Spain
Mala Vida Bourbon Brandy Vanilla – Cervesera del Montseny – Barcelona, Spain
2018 Lost Variation – Finback Brewery – Glendale, NY
2018 Vanilla Chesnutt BQE – Finback Brewery – Glendale, NY
Bourbon Barrel Aged Caribbean Cake – Siren Craft Brew – Wokingham, England
Tordesilhas – Mean Sardine Brewery – Ericeira, Portugal
Black Damnation XXVI Froggie – De Struise Brouwers – Oostvleteren, Belgium
Pure Decadence – Edge Brewing – Barcelona, Spain
Quadruple Barrel Big Bad Baptist – Epic Brewing – Salt Lake City, Utah
2018 Bourbon Barrel Shapka – Stoup Brewing – Seattle, Washington
2018 So Happens It’s Tuesday – The Bruery – Placentia, California
Dino S’mores – Off Color Brewing – Chicago, Illinois
Espresso/Caramel Sauron’s Nightlight – Brick & Feather Brewery – Turners Falls, Massachusetts
Apple Brandy Barrel Noir – Prairie Artisan Ales – Tulsa, Oklahoma
Wolf Spit – Fonta Flora Brewery – Morganton, North Carolina
Private Reserve Bourbon BA Imperial – Crooked Stave Brewery – Denver, Colorado
Agamemnon Maple Syrup Imperial – Omnipollo/Pub Dog – Westminster, Maryland
Earl Coffee Oatmeal – Hill Farmstead – Greensboro, Vermont
Genealogy (Coffee Collective Finca Vista Hermosa)– Hill Farmstead – Greensboro, Vermont
The Six States – Trillium Brewing – Canton, Massachusetts
Lord Whangdoodle – The Veil Brewing – Richmond, Virginia
Blanket Of Stars – Deciduous Brewing Co. – Newmarket, New Hampshire
Port Barrel Aged Trashmaster – Bunker Brewing Co. – Portland, Maine
Barrel Aged King Gary Goes Nuts – Civil Society Brewing – Jupiter, Florida
Mott The Lessor – Tributary Brewing Co. – Kittery, Maine
Witch Meadow Black – Fox Farm Brewery – Salem, Connecticut
***SOLD OUT!!!!***
3 Rare Stouts / 3 Epic Courses / 1 World Class Brewer
We like the element of surprise so beyond this you’ll just have to trust us and make your own assumptions.
If you have been fortunate enough to attend any of the NINE previous Stoutfest breakfasts, then you already know this will be nothing short of amazing! Your wake-up call will be provided by Iggy’s in Cambridge and Armeno Coffee Roaster’s out of Northboro, while Chef Sean Dacey puts the final touches on your meal. The three stouts offered during this breakfast, will ONLY be offered to guests at this breakfast.
As if imbibing 3 amazing stouts wasn’t enough, once the breakfast concludes, each guest is not only guaranteed a seat for the Stoutfest tapout when doors open to the public at noon, but will also have access to our 2019 Stoutfest tees and the first pour of all 22 hand-picked stouts!
Tickets went on sale Thursday, March 21, 2019, via Eventbrite at 7PM.
Click Here to go to our Stoutfest page on Eventbrite.
Once the annual, sold out, breakfast concludes at Noon on Saturday, April 6th, we will open our doors with 22 of the world’s best stouts on tap! The official line-up will be updated on our draft page before we open each day. Our dinner menu will be available from 12pm-11pm this day with some Stoutfest specials made specifically to pair with your stout of choice. Please be aware, table reservations will not be begin until 4pm on this date.
On Sunday, April 7th we will be hosting our annual Stoutfest brunch from 10am-3pm tapping even MORE rare stouts paired with a decadent, stout infused brunch menu! Table reservations for this brunch are currently available at 10am, 11:45am, & 1:30pm. Book your table for brunch now as they will all sell out in advance!
Can’t make it out until Sunday night or even Monday? No problem! Plenty of stouts will still be pouring throughout the weekend and days to follow.
Custom Stoutfest 10 t-shirts and Armsby Abbey glassware will be available for sale all weekend long as well!
STOUTFEST LINE-UP 2019
Hemel & Aarde – Brouwerij de Molen – Bodegraven, Netherlands
Vanilla Black Velvet – Cervesa Guineu – Barcelona, Spain
Calvados BA Bombshell Peche – Cervesa Guineu – Barcelona, Spain
Galactic Nuts – Cervesa Guineu – Barcelona, Spain
Mala Vida Bourbon Brandy Vanilla – Cervesera del Montseny – Barcelona, Spain
2018 Lost Variation – Finback Brewery – Glendale, NY
2018 Vanilla Chesnutt BQE – Finback Brewery – Glendale, NY
Bourbon Barrel Aged Caribbean Cake – Siren Craft Brew – Wokingham, England
Tordesilhas – Mean Sardine Brewery – Ericeira, Portugal
Black Damnation XXVI Froggie – De Struise Brouwers – Oostvleteren, Belgium
Pure Decadence – Edge Brewing – Barcelona, Spain
Quadruple Barrel Big Bad Baptist – Epic Brewing – Salt Lake City, Utah
2018 Bourbon Barrel Shapka – Stoup Brewing – Seattle, Washington
2018 So Happens It’s Tuesday – The Bruery – Placentia, California
Dino S’mores – Off Color Brewing – Chicago, Illinois
Espresso/Caramel Sauron’s Nightlight – Brick & Feather Brewery – Turners Falls, Massachusetts
Apple Brandy Barrel Noir – Prairie Artisan Ales – Tulsa, Oklahoma
Wolf Spit – Fonta Flora Brewery – Morganton, North Carolina
Private Reserve Bourbon BA Imperial – Crooked Stave Brewery – Denver, Colorado
Agamemnon Maple Syrup Imperial – Omnipollo/Pub Dog – Westminster, Maryland
Earl Coffee Oatmeal – Hill Farmstead – Greensboro, Vermont
Genealogy (Coffee Collective Finca Vista Hermosa)– Hill Farmstead – Greensboro, Vermont
The Six States – Trillium Brewing – Canton, Massachusetts
Lord Whangdoodle – The Veil Brewing – Richmond, Virginia
Blanket Of Stars – Deciduous Brewing Co. – Newmarket, New Hampshire
Port Barrel Aged Trashmaster – Bunker Brewing Co. – Portland, Maine
Barrel Aged King Gary Goes Nuts – Civil Society Brewing – Jupiter, Florida
Mott The Lessor – Tributary Brewing Co. – Kittery, Maine
Witch Meadow Black – Fox Farm Brewery – Salem, Connecticut
Spring has finally sprung! Join us both Saturday, April 20th, and Sunday, April 21st, for a delicious Spring inspired Easter brunch. To make your table reservation, call 508-795-1012 or download the RESY app to reserve your table via your phone! Reservations at 10:00AM / 11:45AM / 1:30PM.
BEGIN
Country Toast | fresh baked bread, seasonal preserves, cultured butter
Lemon Scone | finished with a lemon-honey glaze
Bacon | three thick slices of house cured and smoked pork belly
Avgolemono Soup | served with a side of grilled bread
Grilled Toast braised rabbit, herb butter, pickled radish, cheddar rarebit, and a soft egg on grilled naturally leavened bread
Breakfast Slate | Chef’s choice of two Farmstead cheeses served with bamboo honey, cultured butter, seasonal preserves, peanut butter, apple, fresh baked breads
FINISH
Affogato Waffle | made with Trillium Affogato Stout & Belgian pearl sugar; finished with coffee syrup and toasted hazelnuts
Hot Cross Pancakes | trio of fluffy buttermilk pancakes, spiced currant & raisin maple syrup and white icing
Roasted Beet Salad | roasted beets, mixed greens, sliced apples, creamy goat cheese, spiced pepitas, pickled beets, cinnamon vinaigrette
Quiche | caramelized leeks, mixed mushrooms, asparagus, Gruyere cheese, heavy cream, and local eggs set in a whole grain crust served with a side of greens dressed in lemon-dill vinaigrette
Mac & Cheese | assorted Farmstead cheeses, IPA, rustic breadcrumbs
MIX-IN: Caramelized Onions +$1 | Roasted Jalapeños +$2 | Roasted Mushrooms +$2 | Smokey Blue +$2 | Bacon +$3
Ham Sandwich | smoked ham, Gruyere cheese, tomato jam, and a fried egg, on a toasted roll with a side of greens dressed in lemon-dill vinaigrette
Crab Cake Benedict | with lemon & Old Bay hollandaise, Tabasco slaw, grilled asparagus, and a soft egg
Lamb Hash | with new potatoes, mixed radishes, kohlrabi, harissa yogurt, chermoula relish, and a soft egg
* Please note our menu is subject to change
Spring has finally sprung! Join us both Saturday, April 20th, and Sunday, April 21st, for a delicious Spring inspired Easter brunch. To make your table reservation, call 508-795-1012 or download the RESY app to reserve your table via your phone! Reservations at 10:00AM / 11:45AM / 1:30PM.
BEGIN
Country Toast | fresh baked bread, seasonal preserves, cultured butter
Lemon Scone | finished with a lemon-honey glaze
Bacon | three thick slices of house cured and smoked pork belly
Avgolemono Soup | served with a side of grilled bread
Grilled Toast braised rabbit, herb butter, pickled radish, cheddar rarebit, and a soft egg on grilled naturally leavened bread
Breakfast Slate | Chef’s choice of two Farmstead cheeses served with bamboo honey, cultured butter, seasonal preserves, peanut butter, apple, fresh baked breads
FINISH
Affogato Waffle | made with Trillium Affogato Stout & Belgian pearl sugar; finished with coffee syrup and toasted hazelnuts
Hot Cross Pancakes | trio of fluffy buttermilk pancakes, spiced currant & raisin maple syrup and white icing
Roasted Beet Salad | roasted beets, mixed greens, sliced apples, creamy goat cheese, spiced pepitas, pickled beets, cinnamon vinaigrette
Quiche | caramelized leeks, mixed mushrooms, asparagus, Gruyere cheese, heavy cream, and local eggs set in a whole grain crust served with a side of greens dressed in lemon-dill vinaigrette
Mac & Cheese | assorted Farmstead cheeses, IPA, rustic breadcrumbs
MIX-IN: Caramelized Onions +$1 | Roasted Jalapeños +$2 | Roasted Mushrooms +$2 | Smokey Blue +$2 | Bacon +$3
Ham Sandwich | smoked ham, Gruyere cheese, tomato jam, and a fried egg, on a toasted roll with a side of greens dressed in lemon-dill vinaigrette
Crab Cake Benedict | with lemon & Old Bay hollandaise, Tabasco slaw, grilled asparagus, and a soft egg
Lamb Hash | with new potatoes, mixed radishes, kohlrabi, harissa yogurt, chermoula relish, and a soft egg
* Please note our menu is subject to change