First Course

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CHARCUTERIE BOARD FOR THE TABLE

Second Course

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HOUSE SALAD

Mixed greens, cucumbers, tomato, onions & croutons

CAESAR SALAD

Romaine lettuce tossed with our house made Caesar dressing shaved parm & croutons

WEDGE SALAD

Iceberg lettuce, tomatoes, red onions, bacon, bleu cheese crumbles

Third Course

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Entrees served with choice of Baked Potato, Fingerling Potatoes or Scalloped Potatoes and gruyere with House Vegetables

BEEF: 8 OZ FILET, 14 OZ RIBEYE, OR 12 OZ NEW YORK STRIP

Served au poive, fresh herb maitre d butter, or mushroom merlot demi-glace.

CHICKEN PARMIGIANA

Chicken parmigiana served over pasta.

CHICKEN CORDEN BLEU

In the classic style with ham and Swiss cheese

SHRIMP SCAMPI

Classic shrimp scampi served over angel hair

HERBED SALMON

Grilled salmon with herbed butter, served with vegetable fried rice and vegetables

BAKED STUFFED SHRIMP

Traditional cracker based seafood stuffed shrimp.

TILAPIA

Parm encrusted tilapia with a citrus beurre blanc.

OVEN ROASTED SPAGHETTI SQUASH

Tender spaghetti squash with seasonal vegetables topped with a light pesto sauce and finished with EVOO, topped with a vegetable burger

CORNED BEEF RAVIOLI

Tender ravioli filled with corned beef and cabbage finished with a Dijon cream sauce

LOBSTER MAC AND CHEESE

Maine lobster mixed with our famous cheese sauce topped with bread crumbs

MEXICAN BOWL

Lettuce with Mexican rice, black beans, avocado and pico de gallo topped with chicken and tortilla chips

CONNECTICUT BUCKET

Our version of a Nantucket bucket, large bowl with clams, mussels, shrimp, corn & potatoes, in a lite broth

Fourth Course

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Select 1 per person:

Housemade Chocolate Creme Brulee, Pineapple Sorbet, Molten Lava Cake a la Mode or Mini Canolis