The new restaurant is located at 149 Main St.
“It’s a beautiful little gem and we can’t wait for guests to enjoy flora’s great food, drinks, and hospitality,” Rooted Hospitality Group‘s chef and owner, David Hersh, said in a statement.
The new eatery’s menu features seared scallops with summer corn, chorizo, fresno peppers, buttermilk reduction, and jasmine rice and pan-seared Bronzini with parsnip purée, fennel salad, citrus pan sauce, pomegranate seeds in a blood orange balsamic reduction.
It also includes grilled filet mignon with wild mushroom demi and pomme purée and a French dip sandwich with shaved slow-roasted prime rib and genuine au jus alongside new, contemporary options like a warm brown-buttered lobster roll with tarragon aioli and flora slaw and the vegan soba noodles with sautéed mushrooms, carrots, kale, red cabbage, onions, tahini dressing and toasted coconut.
Flora will also showcase a robust wine list and a host of modern house-made specialty cocktails.
The restaurant implemented safety protocols necessary for the pandemic era. Employees will have their temperatures checked daily and are required to wear face coverings at all times. The dining room has been configured to accommodate socially distanced diners, and is currently open at 50% capacity.
Guests will also be able to use QR code menus, which are not only great for the environment, but completely contactless and sanitary as well. Guests are required to wear face masks when not seated and maintain a social distance of six feet from other parties.
Terri Novak, the restaurant group’s director of culinary operations, said the flora team “put their heart and soul” into its work.
“We are thrilled to finally welcome guests into flora so they can experience our vision come to life.”
Photo: Warm brown-buttered lobster roll with tarragon aioli and flora slaw. (Courtesy of flora)