June 14th – 6 p.m.
Chef, Eddie LaMarre
Appetizer:
w/ salsa
Salad:
w/ crispy bacon, feta cheese & house vinaigrette
Entree: Choices
w/ Marsala mushroom gravy
Or
fresh picked Maine lobster in a butter sauce
Vegetable:
Dessert:
Tea or Coffee
Price: $85 pp not including tax or tip – 20% gratuity on groups of 6 or more
MAKE A RESERVATION September 6th – 6 p.m. Chef, Eddie LaMarre Appetizer: Grilled Chimichurri Shrimp Skewers Salad Fresh Green House Salad w/ house vinaigrette Entrée Choice Grilled Maine Atlantic Salmon w/ saffron, tomatoes & olives Or Herb Roast Tenderloin of Beef w/brandy peppercorn sauce Vegetables Seasonal Vegetables Herbed rice Dessert Lemon Tart w/ raspberry…
MAKE A RESERVATION NEW YEAR’S EVE December 31st – 6 p.m. Chef: Kat Kirwan Passed Appetizer Fig, Brie & Sausage Tarts; Stuffed Mushroom Caps; Smoked Salmon with cream cheese, red onion and capers on GF crackers Grilled Shrimp Salad Grilled Jumbo Shrimp, Arugula, Sundried Tomato Vinaigrette, Pine Nuts Entrees Beef Tenderloin Au Poivre…
MAKE A RESERVATION March 8th Chef: Ed Lamarre Appetizer: Flaky Spinach Calzone w/ roasted red peppers & mixed cheeses Salad: Arugula & Fennel Salad w/ orange, fennel seed, & hazel nuts Entree: Choices Tenderloin Filet of Beef w/ Irish whisky & pan cream sauce Or Roasted Salmon w/ orange & yogurt caper sauce Vegetable: Pasta…
MAKE A RESERVATION September 20th – 6 p.m. Chef, Kat Kirwan Appetizer French Onion Galette Salad Fresh Spinach Salad w/ crispy bacon, feta cheese & house vinaigrette Entrée Choice Baked Maine Cod w/ lemon & garlic Or Tenderloin Steak w/Bearnaise sauce Vegetables Parsley Buttered Potatoes Honey Glazed Carrots Dessert Orange Tart w/ chocolate drizzle…
MAKE A RESERVATION January 13th Chef: Ed Lamarre Appetizer: 6 Cheese Ravioli w/ sun-dried tomato olio Salad: Fresh Garden Salad w/ mandarin honey vinaigrette Entree: Choices Pan Seared N.Y. Sirloin Strip Steak w/ porcini mushroom & herbed butter Or Crispy Roasted Half Duck w/ orange ginger sauce Or Grilled Halibut w/ lemon, dill, & cucumber…
MAKE A RESERVATION October 11th – 6 p.m. Chef: Kat Kirwan Appetizer: Roasted Vegetable Bruschetta Smoked Ricotta and Fresh Herbs Salad Seasonal Greens w/ Roasted Beets, Seed Crumble Entrée Choice: Herb Roasted Pork Loin Cider Gravy w/ baked stuffed apple, maple Brussel sprouts OR Stuffed Sole Lemon Beur Blanc & squash puree, maple Brussel Sprouts…