| HONEY DIJON |
$43.25 |
| |
Boneless breast marinated with garlic, lemon, and herbs, grilled over hardwood charcoal, then brushed and served with a Honey Dijon glaze. |
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MACINTOSH
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$45.25 |
| |
Boneless breast marinated with herbs, grilled and smoked over apple wood, then brushed with a fruit and citrus glaze and served with baked cinnamon apple sauce. |
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CHAMBORD
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$46.25 |
| |
Boneless breast marinated and grilled over cherry wood, then brushed with a raspberry Chambord glaze and served with a sun dried cherry compote. |
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| SCAMPI |
$49.25 |
| |
A boneless breast and 2 large shrimp marinated with garlic and lemon, grilled over hardwood charcoal, then glazed with lemon pepper and served with a garlic beure blanc. |
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| CORDON BLEU |
$46.25 |
| |
Boneless breast filled with Danish Emmenthaler cheese and ham, lightly breaded, baked and served with a veloute sauce and cranberry relish. |
|
| CHICKEN FLORENTINE |
$49.25 |
| |
A blend of goat cheese, spinach, and sun dried tomatoes in a boneless breast, served with a wine and mushroom sauce. |
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MARSALA
|
$47.25 |
| |
Boneless breast pan seared in olive oil, then baked in a Marsala wine sauce with mushrooms, tomatoes, and fresh sweet basil. |
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| PICCATA |
$47.25 |
| |
Boneless breast dipped in flour and egg, pan fried and served with a mushroom lemon caper butter. |
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| HADDOCK SUPREME |
$49.25 |
| |
Fresh Haddock filled with lobster, scallops, and shrimp, complemented by a sherry cream sauce. |
|
| BAKED STUFFED JUMBO SHRIMP |
$50.25 |
| |
4 large shrimp served en casserole and baked with a medley of shell fish in a sherry cream sauce. |
|
| NANTUCKET PIE |
$50.25 |
| |
Shrimp. scallops, lobster, and haddock baked in a white wine, lemon butter with a crumb topping. |
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PRIME RIB OF BEEF
|
$50.50 |
| |
A plentiful cut served au jus naturale. |
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| SLICED TENDERLOIN OF BEEF |
$53.00 |
| |
Served with a bearnaise sauce. |
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| FILET MIGNON AND BAKED SHRIMP |
$58.75 |
| |
A petite filet wrapped in bacon and 2 baked stuffed shrimp accompanied by a bearnaise sauce. |
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All plated and family style entrees include your choice of appetizer and salad,
as well as, wedding cake service for dessert. Entrees are accompanied by chef's
selection of fresh vegetables and appropriate starch, (Twice Baked Potato + $.75)
warm rolls, butter, coffee, tea, and decaffeinated coffee.
Vegetarian and children's alternatives are available.
Please add a 20% taxable service charge and 8% tax to all package pricing.
A $1.00 per person additional charge applies on all (2) entree plated split menus
or $1.50 on all (3) entree plated split menus.
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