Scallops Au Gratin, fresh native sea
scallops in a pastry shell with mornay sauce
Scrod Francaise, Atlantic scrod filets
dipped in egg batter, pan seared and served with a tarragon
beurre blanc
Scrod Piperade, baked scrod filets topped
with julienne vegetables, sliced tomato and feta cheese
Seafood en Papillote, a medley of shrimp,
scallops and swordfish baked in parchment paper with artichoke
hearts, shitake mushrooms, tomatoes and white wine
Shrimp and Scallop Prôvencal, sautéed
shrimp and scallops with tomatoes and herbs de provence
served on top of basmati rice
Baked Stuffed Scrod with a sherry cream sauce
Chicken Palmier, boneless breast of chicken,
breaded with pecans and seasoned breadcrumbs, served with honey
mustard cream sauce
Boneless Breast of Chicken, stuffed with
cranberry walnut bread stuffing with an apple orange glaze
Charbroiled Prime Rump Steak, served with
mushroom sauce
Charbroiled Prime Sirloin
Roast Rib of Beef with au jus
Filet Mignon served with wild mushroom sauce
Baked Swordfish also available Cajun or grilled
Above entrees served with Salad * Potato or Rice Pilaf *
Fresh Vegetables * Dessert * Coffee & Tea
Please add a taxable 18% event fee and 5% meal tax to the
total bill. Prices subject to change.
