| 2010 |
| Enhance your plated meal with an additional course for $3.50.(excluding additional charges) |
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| APPETIZERS |
| Creamy New England Clam Chowder $1 |
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| Lobster Consommé |
| with Shrimp and Chive Dumplings $2 |
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| Shrimp Bisque |
| with Crabmeat and Chives $3 |
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| Chicken Soup |
| with Country Ham, White Beans, and Escarole |
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| Roasted Tomato Consommé |
| with Basil, Asparagus, and Brunoise of Tomato |
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| Seasonal Harvest Vegetable Bisque |
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| Cream of Asparagus |
| with Grilled Shitake Caps |
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| Sweet Onion Veloute |
| with Country Ham, Asparagus, and Oregano |
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| Mixed Baby Lettuces |
| with Garden Vegetables, Sprouts, and Herb Vinaigrette |
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| Traditional Caesar Salad |
| with Shredded Parmesan and Focaccia Croutons |
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| Caprese Salad |
| with Hand-rolled Mozzarella, Agro Dolce Drizzle, and Fresh Basil $2 |
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| Red Leaf Lettuces |
| with Crumbled “Great Hill” Bleu Cheese, Spiced Nuts, and Roasted Apples $3 |
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| Pan Seared Salmon and Crabmeat Cakes |
| over Watercress Salad with Horseradish Dressing $3 |
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| Chilled Smoked Chicken |
| with Spiced Walnuts, Bleu Cheese, Strawberries, and Red Leaf Salad $3 |
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| Wild Mushroom Ragu |
| over Stone Milled Polenta and fresh Thyme |
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| Ratatouille Risotto |
| with Zucchini Chips, Tomato Coulis, and Beurre Verte |
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| Gruyere and Potato Soufflé |
| over Smoked Salmon and Tarragon Shallot Vinaigrette $4 |
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| Seared Lobster and Baccala Cakes |
| with Field Lettuce and Caviar Butter $5 |
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| Smoked Duck Confit |
| over Gnocchi, Caramelized Onions, and Sauteed Greens $4 |
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| Penne Alfredo |
| with Pancetta, Truffle Oil, & Italian Parsley |
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| Panzanella Salad |
| tossed with Capers, Feta Cheese, and Red Onions over Arugula |
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| Jumbo Shrimp Cocktail |
| with Housemade Cocktail Sauce and freshly grated Horseradish $7 |
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| PLATED LUNCHEON SELECTIONS |
| All Selections include a choice of Entrée, Appetizer, and Dessert with an assortment of Freshly Baked Breads and Freshly Brewed Coffee, Decaffeinated Coffee, and Assorted Teas |
| When Selecting more then one entrée, the higher priced entrée will prevail. |
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| Herb Crusted “Loin” of Cod |
| over New Potatoes, Vegetable Slaw, and Dill Beurre Blanc 31 |
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| Lemon Thyme Pan Roasted Chicken |
| with Caramelized Onions, Artichokes and Pancetta Braised Potatoes 32 |
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| Maple Barbequed Breast of Chicken |
| with Grilled Asparagus, Sweet Potato Gratin and Flash Fried Shallots 32 |
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| Bowtie Pasta |
| with Shitake Mushrooms, Plum Tomatoes, Grilled Zucchini and a Roasted Pepper Coulis 26 |
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| Grilled Petit Filet Mignon |
| over Garlicky Mashed Potatoes, Portabella Mushrooms, Pearl Onions and Rosemary Reduction 39 |
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| Grilled Petite Sirloin |
| topped with Baby Shrimp Scampi over Creamed Spinach and Roasted Potatoes 37 |
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| Sesame Seared Salmon |
| with Asian Vegetables, Crispy Leeks, and Carrot Ginger Broth 33 |
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| Breast of Chicken |
| “Pocketed” with Proscuitto, Feta Cheese, and Sun dried Tomatoes over Spinach Blended Risotto 34 |
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| Grilled Swordfish Medallion |
| topped with Olive Butter over Lemon Scented Cous Cous and Baby Vegetables 37 |
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| Tamari Marinated Breast of Chicken |
| with Jasmine Rice, Bok Choy, Baby Carrots, and Scallion Butter 32 |
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| Southwestern Cured Flank Steak |
| over “Red” Rice, Grilled Corn Salad, and Black Bean Sauce 34 |
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| Baked Vegetable Lasagna |
| with Broccoli Rabe, Eggplant Fitters, and Charred Tomato Sauce 28 |
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| Roast Breast of Chicken |
| with Wild Rice Blend, Pine Nuts, Haricot Vert, and Caramelized Gold Beets 32 |
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| Braised Beef Short Ribs |
| over Herb Spatzle, Roasted Root Vegetables, and Buttered Kale 39 |
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| Lobster Salad |
| over Bib Lettuce, Cherry Tomatoes, Sliced Avocado and Long Cut Chives 40 |
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|
| PLATED DINNER SELECTIONS |
| All Selections include a choice of Entrée, Appetizer, and Dessert with an assortment of Freshly Baked Breads. |
| and Freshly Brewed Coffee, Decaffeinated Coffee, and Assorted Teas |
| When Selecting more then one entrée, the higher priced entrée will prevail. |
|
| Pan Roasted Loin of Swordfish |
| over Rock Shrimp “Studded” Risotto, Sautéed Spinach, and Shellfish Bouillon 60 |
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| Wood Grilled Chicken Breast |
| over Wild Grain Medley, Baby Squashes, and Oven Dried Tomatoes 52 |
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| Rosemary Crusted Beef Tenderloin |
| with Foie Gras Brioche Pudding, Asparagus, and Braised Shallots 72 |
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| Grand Marnier Seared Duck Breast |
| over Caramelized Baby Carrots, Parsnips with Duck Confit Rösti, Dried Cherries and Sauce Bigarade 58 |
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| Baked Breast of Chicken |
| Stuffed with Wild Mushrooms over Pea Medley, Pearl Onions, and Creamy Rosemary Potatoes 52 |
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| Chevré Crusted Rack of Lamb |
| over Potatoes, Capers, Kalamata Olives, and Arugula with Lamb Jus 66 |
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| Pan Seared Diver Scallops |
| over Lemon Fettuccine with Leeks, Corn, Peppers, and Asparagus 55 |
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| Smoke Grilled Angus Sirloin |
| with Cheddar Cheese Gnocchi, Broccolini, and Flash Fried Sweet Onions 68 |
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| Crispy Skin Salmon |
| with Ginger Scented Basmati Rice, Baby Bok Choy, Sesame Sprouts, and Yellow Peppers 54 |
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| Orange Balsamic Cured Pork Chop |
| with Roasted Potatoes, Fennel, Sun Dried Tomatoes and Fresh Oregano 49 |
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| Pepper Crusted Tuna |
| over Parsnip Mashed Potatoes, Baby Bok Choy, Red Pepper Coulis, and Ginger Butter 58 |
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| Mustard Grain Crusted Breast of Chicken |
| over Spinach Tagliatelle, Onion Confít, French Beans, and Fontina Béchamel Sauce 52 |
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| Grilled Petite Filet with Red Wine Sauce |
| paired with Poached Lobster and Seafood Butter over Sweet Corn Pudding and Seasonal Vegetables 78 |
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| Smoke Roasted Veal Tenderloin |
| over Gorgonzola Scented Creamer Potatoes, Spinach, Roasted Peppers and Porcini Mushroom Sauce 68 |
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| Grilled Breast of Chicken and Shrimp |
| with Black Truffle Whipped Potatoes with Glazed Root Vegetable, Confit of Shallots and Pinot Nior Essence 56 |
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| Pan Seared Salmon and Scallop Medallions |
| over Celeriac Mashed Potatoes with Grilled Asparagus, Shitake Mushrooms, Tarragon Beurre Blanc 58 |
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| PLATED DESSERTS |
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| Blueberry Cheesecake |
| with Lemon Anglaise, White Chocolate, and Fresh Mint |
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| Black Rock Napoleon |
| with Orange Scented Chocolate Mousse, Crisp Cinnamon Wafers, and Blackberry Preserves $3 |
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| Peach Semifreddo |
| with Champagne Poached Strawberries and Toasted Almonds $4 |
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| Fresh Fruit Minestrone |
| over Limoncello Cake with Honey Flavored Ricotta |
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| Flourless Walnut and Chocolate Torte |
| with Raspberry Purée |
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| Warm Chocolate Cake |
| with Vanilla Bean Ice Cream and Praline Sauce $2 |
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| Pear William Tart |
| with Pistachio Brittle, Caramel Gelato and Chocolate Sauce $2 |
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| Tiramisu |
| with Cappuccino Anglaise |
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| Dark Chocolate Mousse |
| with Hazelnut Cream and Burnt Sugar |
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| Coconut Crème Caramel |
| with Pineapple and Fresh Mint |
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| Traditional or Seasonal Cheesecake |
| with appropriate garnish |
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| Warm Apple-Blueberry Crisp |
| with Vanilla Bean Sauce |
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| Seasonal Fruit Plate |
| with Sorbet $3 |
