SOUPS

New England
Clam Chowder

Lobster Bisque

SALADS

Blue Cheese Salad
Greens with fennel,
pears, daikon, jicama &
citrus vinaigrette topped
with grated bleu cheese

Duck Salad
Greens served with with
duck confit, toasted corn kernels,
raspberries, raspberry vinaigrette
& grilled marinated duck breast

STARTERS

Calamari
Served sautéed or fried

Short Rib
Braised and served
over a taste of risotto

 

Baked Brie
& Artichoke Dip
Served with toasted lavosh

Truffle Mac-N-Cheese
Served in a Parmesan bowl

Grilled Vegetable Tower
Grilled fresh vegetables
topped with fresh
buffalo mozzarella

ENTRÉES

Pan Seared Sea Scallops
Served with lemon caper
butter sauce, spinach
and potato sticks

Tuna
Seared with sesame and
mustard seeds or
tempura style, basmati rice
& tamari balsamic
dipping sauce

 

Vegetarian Quinoa Plate
Grilled veggies, marinated
mushrooms & roasted
balsamic onions

Swordfish Grilled
Puttanesca Style
With tomatoes, capers
& kalamata olives,
served with basmati rice

Statler Chicken Breast
Roasted and served with
fresh vegetable, garlic mashed
potatoes and a rich maple
thyme chicken sauce

Five Star Duck
Pan roasted medium rare
served with wild rice, snap peas
and a rich duck sauce
with exotic fruits

Wolf Neck Farm
8oz Filet Mignon
Served with bernaise sauce,
fresh vegetables
& grilled potatoes