Dinner Entrees
(Prices vary)
Seafood
Potato crusted Salmon filet or Tuna steak: with marinated tomato and white wine
Roast Salmon with sweet and sour onion confit, sautéed spinach and deep fried polenta croutons
Oven Roasted Lobster with crab stuffing served with tarragon lemon cream and whipped potatoes
Pan Roasted Red Snapper with oyster mushrooms, ginger and roasted peppers
Peppercorn crusted Tuna with lobster mashed potatoes & Connecticut corn sauce
Southwestern spiced Tuna with roasted tomato butter and mango salsa
Roasted salmon with ginger crust and potato puree
Pan Roasted Maine diver scallops with tarragon Beurre Blanc and leek whipped potatoes
Cashew dusted shrimp with sweet ad hot pepper relish and warm mango salsa
Sautéed Maine diver scallops wrapped in smoked salmon with caviar & beurre blanc
Grilled Tuna with watercress and parsley salad and charmoula vinaigrette
Smoked salmon salad with baby greens, tomatoes with a crispy potato garnish and dijon vinaigrette
• • •
Poultry
Oven roasted chicken breast stuffed with spinach, bread crumbs, Monterey Jack cheese & natural reduction
Roasted Turkey Breast with cranberry sauce with champagne and currants
Hazelnut crusted Chicken cutlets with Pinot Gris and thyme cream sauce
Tequila and Lime Chicken with fresh salsa
Grilled Chicken Kabobs with garlic and herb marinade
Seared Breast of Duck with foie gras, Pinot Noir, pears and rosemary
Chicken and Rice with tomatoes, white wine and parsley
Spicy Chicken sate with Peanut Sauce
Orange Glazed Duck Breast with Wilted Greens
• • •
Meat
Tenderloin of Beef on a blueberry barbecue sauce
Pan roasted pork medallions with curry spices, peach & ginger chutney
Spiral Cut Ham with a choice of:
Dried cherry and stout sauce with brown sugar and all spice
Mustard sauce with vermouth and thyme
Slow smoked Baby back Ribs
Connecticut maple and cider vinegar
Traditional Barbecue Sauce
Rack of Lamb on Pear puree with blue cheese bread pudding & Port Wine Sauce
Herb Crusted Rack of Lamb with Basil Demi Glaze
Grilled Lamb Chops with Mustard-Rosemary Glaze
Mesquite smoked baby back ribs with honey-chipotle or Connecticut maple-honey sauce |
