Select
First and Second Course from the Following:
Soups
Maine Lobster Bisque
New England Clam Chowder
Butternut Squash Bisque with Ginger
Crab and Corn Chowder
Creamy Tomato and Basil
Lentil with Tomato and Potato
Chilled Cucumber and Dill
Chilled Carrot Soup with Ginger Cilantro Pesto
Chilled Gazpacho with Avocado Garnish
Available with Crab or Lobster for an additional charge
Salads
Mixed Greens with Carrot, Tomato and Enoki Mushrooms
Traditional Caesar Salad with Anchovies and Garlic Croutons
Hearts of Romaine, Vine Ripened Tomato, Gorgonzola Cheese,
Red Onion
Baby Spinach Salad with Belgian Endive, Sliced White Mushrooms,
Tiny Red Tomatoes
Boston Salad of Baby Arugula, Radicchio, Belgian Endive, Gorgonzola
Cheese, Spiced Walnuts and Sliced Apples
Choice
of Dressings: Balsamic Vinaigrette, Sherry Vinaigrette, Champagne
Vinaigrette, Great Hill Blue Cheese Dressing, Real French
Dressing from the Hotel Rivoli in Paris and Roasted Shallot-Citrus-Honey
Dressing
Appetizers
Pan Fried Parmesan Polenta, Wild Mushroom Fricassee and Tomato
Jus
Sautéed Jonah Crab Cake, Chive Butter
Grilled Portobello Mushroom with Gorgonzola and Tomato Concassee
and
Balsamic Vinaigrette
Smoked Salmon on a Buckwheat Blinis, Horseradish Creme Fraiche
and Caviar
Wild Mushroom in Puff Pastry with Fresh Herbs and White Wine-Butter
Shrimp Sautéed in Fresh Thyme Butter with Tomato Eggplant
Ragout
Sesame Seared Tuna, Cucumber and Red Onion Salad with Wasabi
Aioli
Pan Seared Salmon on Potato Pancake, Chive with Herb Moussiline
Mushroom Angolotti, Wild Mushrooms, Fresh Picked Thyme, Crispy
Leeks and
Alfredo Cream Sauce
Mosaic of Freshly Cut Seasonal Fruit
Choice
of Two Entrees
Seafood
Oven Roasted Sea Bass (seasonal) on Soft Polenta with Provencale
Relish 47
Oven Roasted Codfish “Boston Tradition” with Lemon
Butter and White Wine,
Topped with Traditional Topping 42
Oven Roasted Atlantic Salmon Filet with Sundried Tomato Compote
and Potato Hash 42
Sesame and Scallion Crusted Salmon with Jasmine Rice and Miso
Vinaigrette 40
Oven Poached Salmon with Simple Tarragon Beurre Blanc
on Julienne Vegetables and Lyonnaise Potatoes 42
Poached Lemon Pepper Marinated Atlantic Salmon with Tarragon
Butter and
Creamy Soft Polenta Soufflé 42
Grilled Swordfish, Artichoke, Caper and Tomato Relish 45
Fresh Sole Stuffed with Crabmeat in Sherried Lobster Bisque
with Fresh Asparagus 43
Baked Stuffed Shrimp with Crab and Cracker Stuffing on Lyonnaise
Potatoes
and Lemon Beurre Blanc 50
Baked One and a Half Pound Lobster Stuffed with Scallops and
Crabmeat,
Creamed Tarragon Butter (Market Price)
Poultry and Game
Chicken Genoa - Roasted Statler Chicken Breast Stuffed with
Spinach Mascarpone Cheese with Sundried Tomato and Green Onion
Cream Sauce 40
Roasted Breast of Chicken Stuffed with Spinach, Sundried Tomato,
Mushrooms and
Herbed Risotto, with Rosemary Reduced Pan Gravy 40
Chicken Wellington with Port Wine Demi Glaze 46
Rosemary Rubbed Statler Chicken Breast Roasted with Garlic
and Sage
with Brown Butter Demi Glaze 44
Medallions of Chicken Francaise with Artichoke and Mushroom
Lemon Beurre Blanc 45
Semi Boneless Roasted Long Island Half Duck with Orange and
Sundried Cherry Sauce 55
Beef,
Veal, Lamb and Pork
Grilled Filet Mignon, Béarnaise Sauce or Red Wine Demi
Glaze 55
Sliced Roasted Tenderloin, Béarnaise Sauce or Red Wine
Demi Glaze 55
Slow-Roasted Prime Rib of Beef, Rosemary Jus and Horseradish
Cream 50
Grilled Rosemary Rubbed Veal Chop with Wild Mushrooms and
Red Wine Demi Glaze 65
Sliced Veal Tenderloin with Artichoke Hearts, Sundried Tomato
and Mushrooms 57
Viennese Orange-Caraway and Garlic Crusted Port Loin Stuffed
with Apricots and
Mission Figs, Pan Gravy 43
Roasted Veal Chop Topped with Caramelized Shallots, and Sherry
Reduction 65
Rack of Australian Lamb Crusted with Dijon Mustard and Herbs
with Minted Demi Glaze 65
Beef Wellington - Tenderloin of Beef Wrapped in Puff Pastry
with Mushroom Duxelle, Red Wine Demi Glaze 65
By
Land and Sea
Grilled Filet Mignon, Red Wine Demi Glaze Topped with:
Pan Seared Swordfish and Basil Pesto 65
Herb Crusted Salmon and Lemon Dill Sauce 62
Two Sautéed Jumbo Shrimp in Garlic and Herb Butter
65
Jumbo Lobster Tail with Drawn Butter 75
Oven Roasted Statler Chicken Breast on Mushroom Demi Glaze
with Shrimp in a Light Tarragon Cream 62
Seared Veal Medallions with Rosemary Jus, Sautéed Scallops
and Roasted Red Pepper Sauce 65
Petite Filet Mignon with Two Garlic Sautéed Shrimp
and Maine Jonah Crab Cake 65
Grilled Beef Tenderloin and Baked Half Lobster Wellington
75
Vegetarian Entrees
Wild Mushroom Angolotti with Roasted Tomato Sauce and Fresh
Asparagus 44
Eggplant Stuffed with Spinach, Tomato, Peas and Seasoned Arborio
Rice on
Simple Marinara Sauce 40
Penne Pasta with Artichoke Caper and Tomato Relish 35
Teriyaki Grilled Tofu on Brown Rice and Steamed Broccolini
32
Vegetarian Risotto with Sweet Squash and Assorted Vegetables
44
Udon Noodle Tofu Stir-fry with Asian Vegetables 35
Potato, Starch or Rice
Oven Roasted Red Bliss Potatoes with Fresh Rosemary, Thyme
and Olive Oil
Red Bliss Skins-on Garlic Mashed Potatoes
Yukon Gold Creamer Potatoes Roasted with Chives and Red Onions
Yukon Gold Mashed Potatoes Skinless with Chive and Parmesan
Cheese
Soft Polenta Soufflé with Cream and Romano Cheese
Dauphinoise Potatoes Layered with Romano Cheese and Cream
Lyonnaise Potatoes with White Onion and Butter
Risotto Cakes
Simple Rice Pilaf Spiked with Wild Rice
Vegetable
Baby Carrots with Tops Sautéed with Fresh Butter
Steamed Broccolini with Fresh Butter
Roasted or Steamed Asparagus
Haricots Verts Steamed with Fresh Lemon
Ratatouille of Bronzed Eggplant, Zucchini, Red and Green Peppers,
Plum Tomato, Fresh Basil
Grilled Seasonal Vegetables
Sautéed Sugar Snaps with Julienne Red Peppers
Puree of Root Vegetables or Butternut Squash (seasonal)
Marinated Artichoke Hearts and Mushroom Sautéed in
Fresh Chive Butter add $3
Dinner
Entrée Desserts
Chocolate Volcano - Light Chocolate Cake filled with Soft
Decadent Chocolate, served with Chocolate and Raspberry Sauce
and Fresh Berries
Homemade Apple Strudel with Walnuts, Golden Raisins and Caramel
Sauce
Chocolate Mousse made with Dutch Callaebaut Chocolate, Grand
Marnier in Chocolate Cup
“Decadence” Flourless Chocolate Cake served with
Raspberry and
Chambord Sauce and Fresh Berries
Freshly Churned Sorbets with Berries and Sauce
Opera Torte - Layered Torte of Coffee Liqueur and Chocolate
Tiramisu with Coffee and Rum Liqueur Soaked Lady Fingers and
Mascarpone Cheese
Wild Berry Tart with Short Dough Crust, Almond Frangipane
and Seasonal Berries
All
desserts are served with freshly brewed Coffee, Decaf and
Tea Assortment
$10
Dessert Stations
Grand
Marnier Crepe Station, Orange Zest, Cream, Flambéed
to order $9
Fresh Bananas Foster sautéed to order in Caramel Sauce,
Dark Rum and Banana Liqueur $9
Dessert Buffets
Viennese
Table of Sacher Torte, Opera Torte, Lemon Curd Tart, Assorted
Cookies and Brownies, Sliced Fresh Fruit and Berries $12
Platters of Assorted Mini French Pastries and Seasonal Cookies
$13
International Dessert Buffet with Selection of Mini Pastries
and Tarts, Chocolate Covered Jumbo Strawberries and Sliced
Fruit $16
Cake
Cakes may be brought in from outside caterers and bakeries
with a plate charge of $2.50 per person
Cake
Accompaniments
(Price per person)
Add Chocolate Dipped Strawberry $2
Add Scoop of Sorbet or Ice Cream $2
Add Mini Chocolate Mousse Dollop $2.5
New England Clam Bake
(50 Person Minimum)
Clam
Chowder
Clams, Potatoes, Bacon, Onions and Cream
Soft
Shell Steamers or PEI Mussels in White Wine
Served with Drawn Butter and Natural Broth
Barbecued
Baby Back Pork Ribs
In a tangy Barbecue Sauce
Grilled
Chicken
Breasts, Drum Sticks, Thighs and Wings Grilled to Perfection
Boiled
Local Lobsters
Have Chef Crack your Lobster or try it yourself
With Drawn Butter
Red
Bliss Potatoes
Boiled, Skin-on Seasoned and Buttered
Corn-on-the-Cob
Tender Sweet Local Corn Cobbettes
Homemade
Coleslaw
Or Mixed Green Salad
Dessert
Fresh Strawberry Short Cake
Or
Apple Pie with Vanilla Bean Ice Cream
Market
Price
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