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)


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