Join us on 12/19 from 6–8 PM for a fun and festive evening! For just $25, you’ll create your very own 10x20 Espresso Martini masterpiece. 🖌️✨

Cost includes all painting materials—just bring your creativity!

🍴 Hungry? Our full dinner menu will be available for purchase, along with festive specials featuring 3 espresso martini flavors. ☕️🍸

👯‍♀️ Grab your friends, family, partner, or colleagues, and let’s paint, sip, and celebrate the season together! 🎄❤️

📅 Reserve your spot today— GET TICKETS

LIVE MUSIC IN OUR LOUNGE FROM POOR HOWARD.

CALL (603) 734-4724 TO RESERVE!

LIVE MUSIC IN OUR DINING ROOM FROM DANI SVEN.

RESERVE

HOLIDAY THEMED TRIVIA HOSTED BY TAVERNTAINMENT

🎄🎉 Test your holiday knowledge at Grill 28's Holiday Trivia Night! 🎅✨

🗓️ When: Thursday, December 21st | 6:30 - 8:00 PM
🍽️ What: GAMES・PRIZES・FULL DINNER MENU・DRINKS

Gather your team, bring your A-game, and let the holiday fun begin! 🎁🎶

RESERVE

WE ARE OPEN ON Christmas Eve!

Celebrate with family, friends, and festive flavors at Galley Hatch. Join us for a cozy holiday meal in our festive atmosphere and make cherished memories with your loved ones—we’ll handle the cooking so you can enjoy every moment together. Limited reservations available. We are closed on Christmas Day.

RESERVE

S P E C I A L S M E N U

Scallops Wrapped in Bacon $19.99・maple glaze drizzle

Lump Crab Cakes $19.99・lemon caper remoulade

Wild Mushroom & Lobster Fettuccini $31.99・fettuccine tossed with lobster and wild mushrooms in a rich sherry cream sauce

Baked Stuffed Jumbo Shrimp $29.99・sun-dried tomato, prosciutto, and spinach stuffing with a lemon Romano cream sauce; served with your choice of two sides

Baked Stuffed Jumbo Shrimp $29.99・ sun-dried tomato, prosciutto, and spinach stuffing, lemon Romano cream sauce, and two sides of your choice

Grilled Swordfish $32.99・topped with a cherry pepper, shrimp, and sherry wine cream sauce; served with pecan rice pilaf and red and green vegetable medley

Veal Parmesan $25.99・tender breaded veal cutlets, linguini, marinara sauce, melted three cheese blend, garlic bread, and a small side salad

Prime Rib Au Jus small cut (10 oz) | large cut (16 oz) Pair it with our Seafood Casserole

Chocolate Lava Cake $8.99・vanilla ice cream and salted caramel drizzle

WE ARE OPEN ON Christmas Eve! Celebrate the magic of Christmas Eve at Tinos! Gather with loved ones over our festive cocktails, features and full dinner menu, including wood-grilled chops, house-made pastas, fresh oysters, and shared plates. We are open 3:30 to 7:30 PM. We are closed on Christmas Day.

FEATURES

FEAST OF THE SEVEN FISHES・$49 prix fixe $15 à la carte

Tidal Pool / scallop, mussel, kelp, + green crab

Marbled Skate Wing / beets, parsnips, + caviar vinaigrette

Red Snapper Ravioli / tomatillos, fresno, + sea grapes

Seared Branzino / velouté + fine herbs

Uni Spring Rolls / beet kimchi, mint, shaved ginger, + uni

—

Tomahawk Steak

Lamb Shank

RESERVE

LIVE MUSIC FROM EVERETT PENDLETON.

CALL (603) 734-4724 TO RESERVE!

LIVE MUSIC ON THE LOWER DECK FROM FRANK SWIFT.

RESERVE

Pop, Fizz, Feast! 🥂 New Year’s Eve at Tinos is calling—where bubbles sparkle, seafood shines, and the celebration begins with our Feast of the Seven Fishes. We’ve added festive sparkling wines to our list, perfect for toasting to fresh starts and delicious endings. ✨

FEATURES

FEAST OF THE SEVEN FISHES・$49 prix fixe $15 à la carte

Tidal Pool / scallop, mussel, kelp, + green crab

Marbled Skate Wing / beets, parsnips, + caviar vinaigrette

Red Snapper Ravioli / tomatillos, fresno, + sea grapes

Seared Branzino / velouté + fine herbs

Uni Spring Rolls / beet kimchi, mint, shaved ginger, + uni

OTHER FEATURES

𝗧𝗼𝗺𝗮𝗵𝗮𝘄𝗸 𝗦𝘁𝗲𝗮𝗸 / 28 𝘰𝘻 𝘱𝘳𝘪𝘮𝘦 𝘵𝘰𝘮𝘢𝘩𝘢𝘸𝘬, 𝘮𝘢𝘴𝘩𝘦𝘥 𝘱𝘰𝘵𝘢𝘵𝘰𝘦𝘴, 𝘢𝘮𝘢𝘯𝘥𝘪𝘯𝘦 𝘩𝘢𝘳𝘪𝘤𝘰𝘵𝘴 𝘷𝘦𝘳𝘵𝘴, + 𝘤𝘩𝘪𝘮𝘪𝘤𝘩𝘶𝘳𝘳𝘪

𝗦𝗹𝗼𝘄 𝗕𝗿𝗮𝗶𝘀𝗲𝗱 𝗟𝗮𝗺𝗯 𝗦𝗵𝗮𝗻𝗸 / 𝘴𝘱𝘪𝘤𝘦𝘥 𝘤𝘢𝘳𝘳𝘰𝘵𝘴, 𝘴𝘸𝘦𝘦𝘵 𝘱𝘰𝘵𝘢𝘵𝘰 𝘴𝘬𝘰𝘳𝘥𝘢𝘭𝘪𝘢, + 𝘭𝘢𝘮𝘣 𝘫𝘶𝘴

RESERVE

5 courses + pairings featuring Cecchi Wines + Andrea Cecchi

“It all began in 1983 when Luigi Cecchi became a professional wine taster and understood the potential of Italian wine making. It was Cecchi who started a journey that led to what now can be defined as a perfect blend between innovation and tradition. It is in the ability to predict the future that one of the secrets of Cecchi Family success lays; a sort of gift handed down from father to son. Every step forward taken by the winery throughout its history has been preceded by careful and thorough experimentation, and it is the respect for tradition that has always led the family in making its daily decisions.”

“A unique environment, where the Cecchi family works while fully respecting the natural cycles of the seasons. Respecting the ecosystem has gone hand in hand with the winery's growth: a minmal environmental impact is a prerogative the family chose to pursue, in order to safeguard the ecological future of the surrounding habitat. The production and management centre of Castellina has benefited from continuous conservative investments, which have enabled the winery to operate whilst respecting the people, the lanscape and the territory.”

Andrea Cecchi, head winemaker, was born in 1959 in Poggibonsi, in the province of Siena. Andrea studied in Florence, where he attended the Institute of Agricultural Technology and the Faculty of Agricultural Sciences, from which he earned his bachelors degree. He went on to graduate school in Piacenza and earned a Masters in Enology, graduating with highest honors. The subject of his thesis was the role of cork in modern winemaking. Even in his younger years, however, the technical aspects of winemaking always fascinated Andrea and he travelled widely both at home and abroad to pursue his interest. Andrea has played an active role in managing Casa Vinicola Luigi Cecchi e Figli as well as the Cecchi Family Estates since 1989. Together with his brother, Cesare, they represent the fourth generation of the family at the helm of the company. Since 1993, Andrea has served as head winemaker and has focused intently on native Tuscan grapes as well as on obscure varieties with high potential. In addition, he continually looks to find the optimal match between grape varieties and the varied terroirs comprised by our estates. Above all, however, Andrea has never lost sight of the importance of the environment and has worked diligently to ensure that employing modern technology, whether it be in the vineyards or in the winery, is never at odds with nature and the land that is our patrimony.

MENU:

Pan Seared Scallops / little gem , cucumber , truffle aioli , almonds

Lamb Brodo / madeira, lions mane, blue cheese croutons 

Poached Monkfish / bone marrow cornbread, quail egg, hollandaise

Smoked Beef Tortellini / caviar, sweet potato, sauerkraut 

Vanilla Mille Feuille / sea salt olive oil parfait + pistachio cream

pairings to be announced.

$110 PER GUEST

RESERVE