New England Clam Chowder V
Potato Leek
Beef Barley
Split Pea with Ham GF
Lobster Bisque
Matzo Ball Soup
Italian Wedding
Cream of Tomato V
Served with grilled cheese croutons
Roasted Cauliflower Soup VG,GF
With potatoes, rosemary and lemon
Ginger Carrot Bisque VG,GF
Roasted Beet Salad V,GF
Served over arugula with goat cheese, toasted walnuts and champagne vinaigrette
Garden Salad VG,GF
Mixed tuscan greens with grape tomatoes, sliced cucumbers, and julienne carrots – served with choice of dressing: russian, creamy italian, balsamic vinaigrette, raspberry vinaigrette, ranch, bleu cheese
Classic Caesar
Chopped romaine, housemade croutons, grated parmesan, topped with white anchovies upon request
Mixed Berry Salad VG,GF
Strawberries, blackberries and blueberries. Served with raspberry vinaigrette over arcadian mixed greens
Mashed Potatoes GF
Double Stuffed Baked Potatoes GF
Rice Pilaf GF
Roasted Mixed Fingerling Potatoes GF
Broccoli GF
Broccolini GF
Haricot Vert Beans and Baby Carrots GF
Brussel Sprouts GF
Grilled Veal Chop GF
Accompanied with a black truffle merlot demi glace
Pan- Seared Sliced Pork Tenderloin GF
Served with a cranberry cream sauce
Roasted Rack of Lamb
With a horseradish crust and roasted garlic demi glace
Chicken Marsala
With a sweet marsala wine sauce, julienne of prosciutto (Statler breast)
Chicken Chasseur (Hunter-Style)
With a Madeira wine sauce, with chopped tomato, sliced mushroom and tarragon, white wine, butter
Chicken Piccata
With a lemon caper butter sauce
Half Roast Chicken GF
Semi boned half roast chicken served with pan gravy
Sliced Grilled Flank Steak GF
With red wine demi-glace
5 oz Filet Mignon GF
Served with a wild mushroom sauce
8 oz or 12oz Grilled Sirloin GF
With choice of au poivre or gorgonzola cream sauce
Meatloaf Dinner
Served with sauteed onions and gravy
5 oz Filet Mignon with a Demi Glace + Stuffed Shrimp
5 oz Filet Mignon with a Demi Glace + Lobster Tail GF
Pan-Seared Statler Chicken Breast + Baked Stuffed Shrimp
Pan-Seared Statler Chicken Breast + Lobster Tail GF
Pan-Seared Salmon GF
Topped with a mango salsa
Baked Scrod
Topped with white wine, garlic, and herb butter crushed ritz crackers
Crab Cakes
Two 3 oz crab cakes served with a lemon herb aioli, topped with tomato basil relish
Baked Stuffed Jumbo Shrimp
Served with a lemon beurre blanc
Vegetarian Strudel
Grilled eggplant, zucchini, summer squash and asparagus wrapped in phyllo dough with crumbled boursin, baked until golden, garnished with basil oil
Stuffed Bell Peppers GF
With rice, beans, onions, tomato, cilantro and mozzarella
Pasta Primavera
Penne pasta tossed with an assortment of seasonal vegetables in garlic, lemon and olive oil, topped with parmesan cheese
Baked Eggplant Rollatini
Filled with ricotta and herbs, topped with marinara, garlic, basil and mozzarella
Eggplant Parmesan
Layered with marinara and baked with mozzarella and parmesan
Thai Vegetable Curry VG,GF
With white rice and assorted seasonal vegetables
Bacon wrapped Scallops GF
Lollipop Lamb Chops
With garlic and rosemary
Deviled Eggs V,GF
Teriyaki (Beef or Chicken) Pineapple Skewers
Raspberry Brie Encroute V
Grape Tomato and Buffalo Mozzarella
Skewers V,GF
Mini Crab Cakes
With a Lemon-Herb Aioli
Chicken Satay
Mini Quiche V
Classic Clams Casino
Mini Beef Wellington
Tomato, Basil & Parmesan Arancini V
Asian Spoon Scallops, Pan-Flashed
With a Ginger Honey Soy Reduction
Mini Bruschetta
(Marinated Tomato & Basil with Buffalo Mozzarella) V
Raw Oysters with mignonette sauce
Clams on the Half Shell
(baked or raw)
Sweet Potato Avocado Tartare VG,GF
New York Style Cheesecake
With raspberry coulis
Chocolate Strawberry Ganache Cake
Lemon-Blueberry Tart
(changes seasonally)
Cannolis
Strawberry Shortcake
Chocolate Mousse with whipped cream GF
Fresh Berries and Cream GF VG
choice to substitute almond cream
Chocolate Truffles GF
V = vegetarian, VG = vegan, GF = gluten free