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