FIRST COURSE

(guests will select one of the following)

soup du jour

always engaging, never mundane

smoked seafood chowder

finished with sherry and cream





caesar salad

crisp hearts of romaine, house-made dressing, rustic crouton, aged reggiano, and parmesan crisp

house salad

organic field greens, tomatoes, carrots, radicchio, onions, choice of dressing

MAIN COURSE

(please select any five of the following entrées for guests to choose from)

chicken picatta

sautéed breast in a refreshingly light sauce of lemon, capers, white wine and parsley, on a nest of linguine with fresh vegetable

filet mignon (eight ounce)

with demi glace, gorgonzola mashed potatoes, and asparagus

boneless beef short rib

slow roasted in a thick concoction of guinness, rosemary, and root vegetables, served on a bed of risotto

grilled chicken farfalle

marinated chicken breast, crisp pancetta, artichoke hearts, and sun-dried tomatoes tossed with bowtie pasta in a basil pesto cream

pad thai

classically prepared with tofu, bean sprouts, bell peppers, and scallions, with rice noodles in a sweet and spicy sauce







grilled steak tips

marinated sirloin tips, sautéed onions and mushrooms, homestyle mashed potatoes, vegetable

eggplant napoleon

breaded eggplant, roasted tomatoes, spinach, asiago, balsamic glaze, parmesan crisp

grilled atlantic salmon

over jasmine rice, with asparagus and a meyer lemon sauce

baked stuffed haddock

lobster stuffing, ritz crumbs, champagne dill cream, with jasmine rice and asparagus

shrimp and scallops scampi

prepared the traditional way with lots of garlic, white wine, lemon, and parsley; served over linguine

DESSERT

assorted petite sweet plates

in the interest of freshness and quality, our daily selections will vary. please ask the event coordinator for details.