Hors d oeuvres   Select 3

Shrimp Cocktail: served on individual spoons with house made cocktail sauce and mini celery 
Pork & Scallion Pot Stickers; sesame soy dipping sauce
Chicken Piccata Skewers; white wine-lemon Aioli, fried caper garnish
Tomato Bruscetta; fresh basil, lemon whipped ricotta, balsamic glaze
Vegetable Spring Roll; fried crispy and served with a sweet and sour sauce
Prosciutto & Mozzarella Arancini; risotto bites fried crispy, served with a pomodoro sauce
Truffle Fries; crispy shoe string fries tossed with truffle oil and parmesan cheese, served in an individual come accompanied by ketchup


Salads  Select 1
Berry Spinach Salad, baby spinach, strawberries, raspberries, feta cheese, toasted pecans with a strawberry poppy seed dressing
Classic Caesar; romaine; focaccia croutons, parmesan, creamy Caesar Dressing, with or without anchovies
Traditional Garden; tomatoes; English cucumber, shredded carrots, red onion with Bleu Cheese Dressing and Balsamic Vinaigrette on side
Roasted Beet & Goat Cheese; arugula, shaved fennel, roasted beets, crumbled goat cheese, pistachio granola with Champagne Vinaigrette on side


Entrees Select 2
Balsamic Glazed Flank Steak; bacon-onion Chutney
Mahogany Short Ribs; boneless beef short ribs, slow roasted in red wine and root vegetables
Honey-Brined Pork Tenderloin; flame grilled and brushed with apricot glaze
Spring Vegetable Primavera; penne sautéed with fresh garden vegetables, in a light sauce with e.v.o.o., white wine, garlic and fresh lemon juice (with or without grilled chicken)

Grilled Chicken Breast with spicy peach glaze and fresh grilled peaches
Herb Roasted Chicken; artichoke lemon and brown butter

Grilled Salmon; mango salsa on the side (chef carved)
Maple-Bourbon Salmon; fresh Atlantic salmon lightly grilled & slow roasted, finished with a maple bourbon glaze (chef carved)
Grilled North-Atlantic Salmon; citrus glaze, pineapple-mango salsa
New England Haddock; lightly breaded with a lemon buerre blanc
Wild Mushroom Ravioli; Porcini mushroom ravioli with herbed Alfredo Sauce topped with Ragout of mushrooms
Beef Tenderloin; seasoned and grilled to perfection with horseradish cream sauce (chef carved)
$6 pp additional

Prime Rib Au Jus; encrusted with fresh herbs, slow roasted, served with roasting jus (chef carved)
$6 pp additional


Sides Select 2
Oven Roasted Potatoes, Garlic and Fresh Rosemary
Garlic-Parmesan Whipped Potatoes
Mediterranean Quinoa Pilaf
Traditional Pilaf of Rice
Grilled Zucchini Spears with Parmesan
Green Beans Almandine
Grilled Asparagus with Lemon Butter
Sautéed Fresh Vegetable

The above is served with Artisan Bread and whipped Sea Salt Butter
$34 per person

                    Dinner menu 

​Includes 3 passed hors d oeuvres, salad

2 entrees and 2 sides