We start a with a Baby Green Salad or Soup. Our Chef’s Choice Entrees: Maple Glazed Seared Salmon, NY Strip Steak or Chili Lime Chicken. Each entree served with Haricots Verts .
Chef’s Dinner - Saturday, February 25th
We start a with a Baby Green Salad or Soup. Our Chef’s Choice Entrees: Bouillabaisse Provencal
with Maine Lobster, Shrimp, Haddock, Clams, Mussels & Scallops, Chicken Marsala or Grilled Flat Iron Steak. Each entree served with Garlic Linguini and Haricots Verts .
Chef’s Dinner - Saturday, February 11th
We start a with a Baby Green Salad or Soup. Our Chef’s Choice Entrees: Bouillabaisse Provencal
with Maine Lobster, Shrimp, Haddock, Clams, Mussels & Scallops, Stuffed Pork Tenderloin or Pan Braised Chicken with Dried Fruits. Each entree served with Garlic Linguini and Portabella Mushrooms stuffed with Zucchini and Yellow Squash .
Chef’s Dinner - Saturday, February 4th
We start a with a Baby Green Salad or Soup. Our Chef’s Choice Entrees: Grilled Indonesian Swordfish, Grilled Chicken Cordon Bleu or Ravioli with a Parmesan Alfredo Sauce. Each entree served with a Loaded Baked Potato and Green Beans Almandine.
Chef’s Dinner - Saturday, January 28th
We start a with a Baby Green Salad or Soup. Our Chef’s Choice Entrees: Jumbo Lump Crab Cakes, Stuffed Flank Steak or Pasta with Prosciutto and a Lemon Cream Sauce. Each entree served with a Loaded Baked Potato and Asparagus wrapped in Prosciutto.