JCT Kitchen is offering a four-course prix fixe menu for $60 per person. Guests start with a taste of house-cured lox followed by a starter with choices of roasted local golden and red ace beets, crispy poached farm egg or pan seared diver scallops. Main courses include wood grilled Muscovy Duck breast, “chicken stand” fried young chicken and butter poached Maine lobster. Couples choose from chocolate “PB” pie, white chocolate ice cream or champagne truffles to share for dessert. A 20 percent gratuity is applied to parties of six or more and there is a $10 corkage fee per bottle.