November 16th, 2019| 6:00 PM
Chef, Eddie LaMarre
Appetizer:
Salmon Satay
w/ Sweet n’spicy Roasted Peanut Sauce
House Salad
Mixed Greens Salad w/ House Vinaigrette
Blue Ribbon Farm greens
Entree: Choices
Slow Roasted Herbed Tenderloin of Beef
w/ Brandy Peppercorn Sauce
Or
Baked Haddock w/ Lobster & Butter Infusion
On a bed of sauteed spinach
Vegetable: Veg. in Season
Roasted Garlic Mashed Potatoes
Dessert:
Orange Tart
w/ Vanilla Ice Cream
Tea or Coffee
Nov
