Grilled Beef Tenderloin au Poivre – Black pepper crusted steak with spinach stuffed broiled tomato, shoestring French fries and roasted garlic aoli.
Nantucket Pie - Shrimp, scallops and scrod baked with sherry and butter, topped with a crab stuffing.
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Cedar Planked Scallops – Sea scallops with asparagus, lemon and crème fraîche risotto.
Grilled Beef Tenderloin au Poivre – Black pepper crusted steak with spinach stuffed broiled tomato, shoestring French fries and roasted garlic aoli.
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Angelhair and Tomatoes – Vine ripened tomatoes, olive oil, garlic, basil, spinach and feta cheese tossed with angelhair pasta. Add your choice of shrimp or chicken.
Chicken Athens - Grilled breast of chicken with roasted vegetables and a creamy buttermilk feta cheese sauce.
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Apple Chicken - Walnut-crusted breast of chicken browned with cheddar, drizzled with apple cider glaze.
Grilled Beef Tenderloin au Poivre – Black pepper crusted steak with spinach stuffed broiled tomato, shoestring french fries and roasted garlic aoli.
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Five-Cheese Baked Macaroni - Baked with aged cheddar, Parmesean, Ricotta, Muenster and Monterey Jack.
Roast Duck á l’Orange - Slow roasted crispy duck with an orange glaze, topped with crisped orange rind, crisp leeks and shoestring carrots.
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Chicken Florentine - Breaded breast of chicken stuffed with Crimini mushrooms and baby spinach, topped with a roasted garlic sauce and roasted mixed potatoes.
Pepper Glaze French Cut Pork Chop - Pan seared and oven baked, served with a cider tricolor pepper glaze, and sweet apricot carrots
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