Appetizers
Soup du Jour
Corn Chowder
Tomato Shrimp Bisque
Melon in Port Wine Sauce
Seasonal Fresh Fruit
Cream of Three Mushroom Soup
Burgundy Poached Pear
Pasta w/ Garlic Bread
Smoked Chicken Breast
Crab & Shrimp Stuffed Mushrooms
Mushrooms in Phyllo
Shrimp Cocktail - Four Jumbo
Salad
Julienne House Salad
Caesar w/ Traditional Dressing
Spinach Salad w/ Raspberry Vinaigrette
Romiane, Bibb, Red Leaf Lettuce w/ Carrots, Pinenuts and Fresh Pear w/ Honey Poppyseed Dressing
Intermetzo
Lemon Sorbet with Candied Zest
Raspberry Sorbet with Candied Zest
Dinners
Grilled Chicken Breast - with Tamari Marinade & Peanut Sauce, Julienne Vegetables tossed in a Sesame Vinaigrette
Chicken Hawthorne - Stuffed with Crispy Prosciutto, Mushrooms, Spinach & Cream Cheese with a Red Wine Sauce
Sky Meadow Chicken - Stuffed with Corn Bread, Bacon, Pistachios and Sun-Dried Cherries with a Red Wine Sauce
Sautéed Chicken Breast - with a fresh Herb Cream Sauce topped with Diced Ham and Tomatoes
St. Andrew’s Chicken - Stuffed with Smoked Ham and Cheddar Cheese with a Cider Veloute
Chicken Marsala - Sautéed Mushrooms in a traditional Marsala Wine Sauce
Veal Madeira - with Sautéed Mushroom and a Light Madeira Sauce
Veal & Lobster Marsala - Sautéed Veal and Lobster with a Marsala Sauce
Roasted Pork Loin - with Maple Mustard Sauce
Baked Stuffed Sole - Filled with Creamy Shrimp, Crab and Scallion Stuffing topped with a Lobster Sauce
Grilled Swordfish - Served with a Fresh Herb Butter
Baked Haddock - topped with Cracker or Buttered Crumbs
Baked Stuffed Haddock - Filled with Creamy Shrimp, Crab and Scallop Stuffing served with Lemon
Grilled Salmon - a Filet of Salmon topped with Fresh Herb Butter
Seafood Medley - Sautéed Scallops, Lobster and Shrimp in a Brandy Cream Sauce served in Puff Pastry
Baked Stuffed Shrimp - with Drawn Butter or Lobster Sauce
Baked Stuffed Shrimp and Petit Filet - Served with a Rosemary-Thyme Demi-Glace
Roast Tenderloin and Sautéed Lobster - Served with a Madeira Demi Glace & Drawn Butter
Roast Tenderloin of Beef - with a Madeira Demi-Glace
Roast Prime Rib - 10 oz. Cut Served with Au Jus
Roast Top Round - with Sautéed Mushrooms and Red Wine Demi Glace Sauce
NY Sirloin - 12 oz.- Served with a Madeira Demi-Glace
Filet Mignon - 8 oz.Served with Madeira Demi-Glace
London Broil - Served with Sautéed Mushrooms with a Rosemary-Thyme Demi-Glace
Entree Served with Roasted Potato (Add $.50 per person for Baked Stuffed Reds or Duchess), or Rice,
Chef’s Choice of Vegetable, Fresh Baked Rolls, Coffee and Tea