Dinner Menu
Entrees
Pad Thai
Fried Tofu, fresh vegetables, egg, Thai rice noodles and
chopped peanuts
Hibachi Chicken
Hoisin marinated grilled chicken with chilled Szechuan
soba noodle salad
Chicken Caprice
Panko crusted chicken breast, Maple Brooks Farms fresh mozzarella, tomato, ravioli, basil butter broth
Pan Seared Scallops
Sea scallops served with black truffle mashed potato and chardonnay scallop au jus
Atlantic Salmon
Oven roasted fresh Atlantic salmon, toasted orzo, sun dried tomato, kalamat olives, feta, cream
Baked Stuffed Haddock
Crab stuffeed fresh Atlantic haddock with basmatti rice
and lemon butter
Pan Seared Duck
All natural Maple Leaf Farms duck breast, served medium rare, with cranberry chevre orzo and orange brandy demi glace
BBQ Braised Short Rib
Summer beer braised boneless short rib of beef, black truffle mashed potatoes, braised root vegetables, demi glace
Veal Scaloppini
Egg battered, pan seared veal with fried shoe string potatoes, oven roasted yellow and red tomatoes, wilted fresh spinach
Grilled Bistro Filet
Certified Angus Bistro filet, Yukon Gold mashed poatoes,
port wine demi glace
Starters
Caesar Salad
Crisp romaine with traditional Caesar dressing, roasted garlic crouton, parmesan and chopped egg
Organic Baby Greens
White balsamic shallot vinaigrette, cucumber, red onion, roma tomato
Gazpacho
Traditional chilled tomato cucumber soup with creme fraiche garnish
Thai Chop Chop Salad
Mediterranean Salad
Grilled egg plant, zucchini, and artichoke hearts with kalamata olives, roasted red pepper, and seared halloumi cheese
Crab Cakes
Crispy pamnko crusted Maine crab cakes with roasted sweet summer corn relish
Spring Rolls
Grilled chicken and julienne vegetable wrapped in a wonton with ginger soy and Thai peanut sauce
Flash fried calamari tossed with white wine, shallots, garlilc butter, and hot cherry peppers
Steak Frittes
Blackened Angus Beef, served rare, with fried shoestring potatoes, and cave aged Vermont bleu cheese vinaigrette