DINNER MENU

 

Click a section below to see the menu items.

Cauliflower and Leek with Parsley Oil

New England Clam Chowder

Wild Mushroom Bisque with Sherry

Classic French Onion Soup Gratinée with Gruyere

Corn Chowder (Plain or with Crab)

Lobster Bisque

Creamy Oven Roasted Tomato

Classic Chicken

Seasonal Greens with Chevre, Raspberries, Candied Pecans and Champagne Vinaigrette

Iceberg Wedge with Great Hill Blue Cheese, Crumbled Apple Wood Smoked Bacon
And Diced Tomatoes with Blue Cheese Vinaigrette

Baby Spinach Salad with Caramelized Pears, Gorgonzola, Candies Pecans
Champagne Vinaigrette

Hearty Greens with Dried Cranberries, Blue Cheese, Candied Walnuts and Balsamic Vinaigrette

Classic Caesar Salad

Radicchio, Endive and Boston Lettuce with Anise Toasted Pine Nuts

Extra Virgin Olive Oil and Cask Aged Balsamic Vinegar Drizzle

Roasted Red and Yellow Beets with Great Hill Blue Cheese and Toasted Walnuts
On Wild Arugula with Dijon Vinaigrette

Balsamic Roasted Pear Half filled with Stilton Mousse atop Red Leaf Lettuce
With Maple-Dijon Vinagrette

Watermelon Salad with Feta, Basil Chiffonade and Cracked Black Pepper
With a Tuft of Baby Arugula , Balsamic Syrup Drizzle

Oysters on the Half Shell with Absolut Citron-Black Peppercorn Mignonette

Country-Style Pate with Cornichons, Dijon Mustard, and Baguette Slices

Grilled Calamari with Olives, Capers, Lemon, and Garlic

Seared Tuna wrapped in Rice Paper with Ponzu Sauce

Smoked Salmon Mille Feuille with Lemon-Dill Crème Fraiche

Fresh Tuna Tartar with Sesame Tuile Crackers, Avocado-Wasabi Cream

Seared Foie Gras with Port and Pomegranate Chutney

Wild Mushroom Strudel with a Roasted Tomato Coulis

Maine Crab Cakes and Micro Greens with Cajun Remoulade

Gnocchi and Shrimp Sautéed with Home-Cured Tomatoes, Fresh Basil, Lemon, Garlic,
and Extra Virgin Olive Oil

Shrimp and Scallop Risotto with Roasted Tomatoes and Fresh Basil

Mustard Seed Crusted Salmon with Pressed Beet Vinaigrette
Truffled Mashed Yukon Gold Potatoes
Tufted Micro Greens

Eggplant Rollatini with Herbed Ricotta Filling
and Chunky, Rustic Marinara

Tamari-Seared Scallop with Parsnip Puree,
Thai Basil Pesto, and Wakami (Seaweed Salad)

Sliced Herb-Rubbed Tenderloin of Beef
Caramelized Shallot Cabernet Demi-Glace
Rissole Potato
Wild Baby Arugula

Asian Chicken Roulade with Sesame-Cilantro Aioli
Purple Sticky Rice Salad

Truffle-Soaked Halibut with Red Pepper Puree with Marinated Yellow and Green Pepper Confiture

Loup de Mer with Warm Potatoes and Haricot Verts with Hazelnut-Basil Vinaigrette

New England Seafood Mélange with Tarragon Cream  $28.00

Broiled Halibut with Sauce Aurore

Oven-Roasted Sea Bass Niciose with Olives, Onions, Plum Tomatoes, Fresh Basil

Crispy Black Bass with Endive Marmaletta and Saffron Vinaigrette  Market Price

Grilled Swordfish with Mango-Papaya Salsa

Seared Salmon with Orange Oil, Citrus Zest, Fresh Chives, Fresh Dill, Aged Sherry Vinegar,

and Ginger-Cucumber Relish

Roasted Chilean Sea Bass with Tri-color Native Tomatoes, Leeks, and Grilled Pineapple Salsa

Potato-Crusted Red Snapper with Creole Vegetable Succotash

         Grilled Salmon with Nectarine and Red Onion Salsa

Roulade of Chicken with Boursin and Julienne Vegetables with Fresh Thyme

Boneless Breast of Chicken with Champagne and Wild Mushrooms

Chicken Marbella with Prunes, Olives, White Wine, and Fresh Oregano

Chicken Grilled with Balsamic Glaze and Candied Garlic

Lemongrass-Marinated Chicken Breast with Tamari and Red Onion Jam

Crisp Herb-Rubbed Roast Chicken (Statler Breast) with Wild Mushroom Hash

Boneless Breast of Chicken stuffed with Spinach and Chevre with Roasted Red Pepper Puree

Seared Duck Breast glazed with Black Berries and Cassis

Roast Cornish Hen stuffed with Caramelized Onions and Cornbread with Natural Sauce

Roasted Breast of Chicken stuffed with Pancetta, Ricotta Salata, and Spinach
with Oven-Roasted Tomato Cream Sauce

Sautéed Pear and Cranberry-stuffed Boneless Breast of Chicken
with Natural Sauce and Fresh Sage

Grilled Tenderloin with Cabernet and Vidalia Onions

Purple Garlic-Rubbed Roast Tenderloin with Armagnac Glaze and Shallot Confit

Classic Sirloin Steak au Poivre with Grainy Mustard and Brandy

Tenderloin Stuffed with Spinach, Roasted Red Peppers and Goat Cheese

Red Wine Demi Glace

New York Sirloin Steak Grilled with Wild Mushrooms, Shallots, Demi-Glace, and Onion Crisps

Boneless Center-Cut Pork Chops grilled with Cacciatore Peppers

Osso Bucco

Grilled Pork Tenderloin with Apple-Bacon-Cranberry Compote

Roast Rack of Lamb with Dijon Crumb Crust and Merlot Reduction

Pan-Seared Rib-Eye Steak with Wild Mushroom Confit, Caramelized Onions,
and Cabernet Reduction

Veal Marsala

Polenta Corn Cake with Wild Mushroom Fricassee

Portobello Mushroom Stack with Grilled Vegetables and Spicy Marinara

Savory Mushroom or Asparagus Cheesecake with Roasted Red Pepper Sauce

Eggplant Rollatini with Chunky Marinara

Niciose of Spaghetti Squash with Seasonal Vegetables, Tomatoes, and Fresh Basil

Roasted Cluster Tomatoes filled with Herb Risotto and Parmigiano-Reggiano
served on a bed of Sautéed Greens

Vegetarian Chili with a Cornbread Crust

Rissole Potatoes

Steamed New Potatoes with Parsley Butter

Red Bliss Potatoes roasted with Fresh Rosemary and Garlic

Basmati Rice and Wild Rice Pilaf with Pecans, Fresh Herbs, and Dried Apricots

Yukon Gold Potatoes and Sweet Roasted Garlic Mash with Crispy Sweet Potato Threads

Pureed Potatoes with Boursin and Fresh Chives

Artichoke and Potato Pancakes

Oven-Roasted Creamer Potatoes

Orzo Pilaf with Confetti Vegetables

Buttered Noodles

Beet Risotto

Lemon-Thyme Risotto Pancakes

Red Rice Pancakes

Sticky Rice Cakes with Black and White Sesame Seeds

Sweet Potato Mash with Cinnamon, Nutmeg, and Brandy

Israeli Vegetable Couscous with Fragrant Spices

Fine Herb Potato Mash with Pancetta and Roasted Shallots

Parsnip Puree

Grilled Bread with Taleggio, Sage, and Honey

Lobster-Mashed Potatoes with Charred Corn, Fresh Chives, Great Hill Blue, and Shallots drizzled with Black Truffle Oil

Fennel-Marinated Grilled Asparagus

Pan-Seared Broccoli Rabe with Garlic and Balsamic Vinegar

Sautéed Peas and Oyster Mushrooms

Sautéed Brussels Sprouts with Apples and Pancetta

Haricots Verts with Julienne Red Pepper

Italian Radicchio and Chevre Gratin

Steamed Artichokes with Shallot-Oregano Butter

Seared Seasonal Mushrooms with Brandy

Steamed Sugar Snap Peas and Baby Carrots

Oven-Roasted Baby Vegetable Medley

Szechuan Green Beans

Steamed Carrots with Chive Butter

Sautéed Snow Peas and Currant Tomatoes

Maple-Roasted Root Vegetables

Please inform your Event Consultant of any known guest food allergies. Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of food borne illnesses.

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