SOUPS Cup or Bowl
Clam Chowder - Soup of the Day - Chilled Gazpacho* - Chilled Senegalese
APPETIZERS
Chilled Shrimp with Cocktail Sauce and Traditional Garnishes
Oysters on the Half Shell+ with Horseradish & Cocktail Sauce
Scottish Smoked Salmon with Traditional Garnishes
Crisp Crab Cake with Cilantro Mayonnaise & Corn Relish
Tenderloin of Beef Tartare+ with Horseradish & Scallion Oil
Maine Lobster, Corn & Scallion Ragout with Truffle Sauce
Seared Lamb Tenderloin+ with Sherry Vinaigrette & Baby Lettuce Salad
SALADS
Mixed Greens Salad* with Sliced Tomato & Choice of Dressing
Caesar Salad with Garlic Croutons & Parmesan Cheese
Spinach Salad with Great Hill Bleu Cheese, Apples, Walnuts, Warm Bacon Dressing
ENTRÉES Served with choice of One Vegetable & One Starch
George’s Bank Sea Scallops+ (choice of one preparation)
Sautéed with Chive Butter Sauce
Warm Poached with Mango Vinaigrette & Asian Pear Salad*
Broiled with Extra Virgin Olive Oil, Ponzu Vegetable Salad & Wasabi Oil*
Nova Scotia Salmon+ (choice of one preparation)
Grilled with Crème Fraîche & Watercress Sauce
Warm Poached with Miso Vinaigrette, Cucumber & Tomato Salad*
Broiled with Extra Virgin Olive Oil, Asian Barbecue Sauce, Scallions & Seaweed Salad*
Imported Dover Sole
Sautéed with Melted Leeks & Lobster Sauce
Free-Range Breast of Chicken *
Grilled with Madeira Sauce & Caramelized Pearl Onions
All-Natural Nebraska Black Angus Filet of Beef+
Grilled with Fricassee of Wild Mushrooms
All-Natural Meyers Sirloin of Beef+
Grilled with Caramelized Shallot Sauce
Roasted Rack of Colorado Lamb+
Roasted with Oven Roasted Tomato & Garlic Compote, Thyme Sauce
+The Commonwealth of Massachusetts suggests that raw or undercooked Meats, Poultry and Fish may be harmful to your health and well-being.
*Indicates low sodium and low fat dishes.
Our Executive Chef, David Fritchey, will be pleased to prepare vegetarian dishes and any other special dishes upon request. |
