Butler's features a bold reinterpretation of American and European cuisine. With an emphasis on regional, organic and seasonal ingredients, second year students of New England Culinary Institute prepare Butler's contemporary menu, under the guidance of dedicated chef-instructors. On Sundays, students dazzle restaurant guests with Butler's fabulous buffet brunch. Brunch includes a spectacular selection of classic breakfast items, as well as seafood dishes, breads, pastries, salads, omelets made to order and a carving station.
Whether dining in the restaurant's main room or hearth rooms ideal for private functions, guests enjoy an exceptional culinary experience in elegant but comfortable surroundings. Butler's hearth room accommodates up to 14 guests. The centerpiece of the hearth room is the fireplace, whose warm and welcoming glow creates an intimate setting for small to medium-sized gatherings.
A carefully chosen wine list, an extensive selection of wines by the glass, and a fully stocked bar offer many beverage options to compliment a meal. At night Butler's is a perfect spot for special events, business dinners and celebrations for every occasion.
In classic European tradition, service at Butler's is attentive but unrushed. An average dinner for two takes two hours, while larger parties can enjoy up to three hours with us. During the day, the dining room is a less formal and is a popular choice for those dining with business colleagues or spending an afternoon with friends. Lunch usually takes under an hour. Reservations for Butler's are always recommended.
First Course White Mushroom and Truffle Soup Curried Mussel Bisque Chef Jacque’s Fine Charcuterie, Red Onion Jam and Cornichons Pan-roasted Quail, Red Onion and Maple Tarte Tatin Seared Sea Scallops, Carrot and Ginger Purée,
Orange and Cumin Broth
Roasted Beet Tartare, Herb Goat Cheese House Smoked Salmon served Two Ways with Celery Root en Rémoulade and Grain Mustard Dressing
Featuring the Best of New England Cheeses: Butler’s Fine New England Cheese Plate featuring Tome,
Grafton Aged Cheddar, Great Hill Blue Cheese
Twice Baked Grafton Cheddar Soufflé
Frisée, Bib and Roasted Mushroom Salad
with Tomato Confit and Fresh Goat Cheese
Vegetarian SelectionPlease notify your server if you have
any allergies or special dietary concerns.
The Consumption of raw or undercooked foods poses a
potential health risk.
For the enjoyment of our guest, please turn off ringers and refrain
from using cell phones in the dining room.
Second Course Tonight’s Entrée includes choice of appetizer and dessert
Pan Roasted Duck Breast, Raspberry Vinegar Gastrique,
Salsify and Mushroom Ragoût
Monkfish, Snapper and Shrimp "en bourride"
with Fennel and Sunchoke
Pavé of Sole and Salmon, Ginger Beurre Blanc, Sautéed Spinach
Grilled Double Lamb Chop, Rutabagas and
Lamb Shank Shepard’s Pie
Grilled Pork Tenderloin, Cider Reduction Sauce, Fingerling Potatoes
and Roasted Root Vegetables
Seared Beef Tenderloin with Foie Gras Emulsion,
Scallion Mashed Potatoes and Vegetable Medley
Vol-au-Vent full of Spinach, shiitake Mushrooms,
Caramelized Onions, Herb Butter Sauce
Chef’s Special for Seafood Lovers Bib and Mushroom Salad
Cheddar Twice Baked Soufflé
Seafood "en bourride"
Butler’s Dessert
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