Our seated dinner selections are created as three course meals. These include your choice of soup, salad, pasta course, appetizer or dessert in addition to the main entree. Additional courses may be added for an additional charge. Seated dinners are served with warm oven baked rolls and sweet cream butter. Piping hot fresh brewed Columbian Coffee, Decaffeinated Coffee and a selection of fine quality teas.

Our chefs will prepare the appropriate accompaniment of fresh vegetables and side dish to compliment your selection

SOUPS
Our soups are prepared fresh using quality ingredients and are accompanied by Westminster crackers
Chicken Vegetable and Orzo Pasta
Sausage Spinach and White Bean with diced Tomatoes
Beef Broth with Beef filled Tortellini, sliced mushrooms and Baby Peas
Roasted Corn and Potato Chowder with shredded Carrots
Classic New England clam chowder
Lobster Bisque enhanced wit Cognac Brandy served with sliced Morel Mushrooms

CHILLED APPETIZERS
Fresh Mozzarella Cheese and sliced Roma Tomatoes topped with ripped fresh Basil, Drizzled with Olive Oil and a our Honey-Balsamic Glaze

Tuscan Shrimp
Our signature Tuscan Style Salsa served in a Parsley Crusted Martini Glass served with a Jumbo Fire Roasted Shrimp and a Oven Baked Garlic Crostini topped with warm Chevre

Chilled Mixed Grill
Marinated and grilled Eggplant and Portobello Mushrooms, Proscuitto wrapped Grilled Asparagus topped with a Diced Plum Tomato and Sweet Onion Chutney served with Saved Parmesan Cheese and Olive Oil

Skewered Shrimp Cocktail
Garlic and Rosemary marinated Shrimp Skewers chilled in a Lemon-Wine bath served over fresh Mesclun Greens accompanied by Zesty Cocktail Sauce and Lemon Bouquet

HOT APPETIZERS
Eggplant Napoleons
Marinated and Grilled Eggplant layered with Ricotta Cheese, Roasted Red Peppers, Wilted Baby Spinach topped with Sweet Marinara Sauce and Shredded Mozzarella cheese

Crab Cakes
Maryland Style Lump Crab Cake served on a bed of fresh mesclun greens topped with a combination of Sweet pepper and Corn relish garnished with fresh chives

Lobster and Asparagus stuffed Portobello Mushroom
Tender Lobster mixed with fresh Asparagus and Parmesan Cheese filling on a grilled Portobello Mushrooms topped with Shaved Parmesan and Cracked Black Pepper

PASTA SELECTION
Penne ala Vodka
This Classic Italian Favorite of Tender Penne Pasta tossed in a delicate Pink Vodka Sauce topped with Shaved Parmesan Cheese and Sun-Dried Tomatoes

Tortellini with Peas and Proscuitto Ham
Cheese filled Tortellini Pasta tossed in a Creamy Alfredo Sauce mixed with Baby Peas and Sliced Prosciutto Ham finished with fresh Basil and Roasted Peppers

Bow Tie Shrimp Pesto
Farfelle Pasta with Petite Baby Shrimp tossed in light and delicate Pesto Cream Sauce topped with Grated Parmesan Cheese and Cracked Black Pepper

Vegetable Penne Alfredo
Tender Penne Pasta mixed with sautéed fresh Garden Vegetables tossed in a Creamy Classic Style Alfredo Sauce topped with Grated Parmesan Cheese and Shredded Carrots

SALAD SELECTION
Cranberry Walnut
Fresh Mesclun Greens with sliced Plum Tomatoes, Thinly sliced Cucumbers, Caramelized Sweet Red Onions, topped with Dried Cranberries, Chopped Walnuts and an Oven Baked Chevre Crostini served with a Raspberry Vinaigrette

Classic Caesar
Hearts of Romaine Lettuce Napped with Creamy Caesar with a hint of Garlic Dressing topped with Garlic and Herb crusted Oven Baked Croutons, Shaved Parmesan Cheese and Cracked Black Pepper

Italian Love Salad
Fresh Mixed Garden Greens with sliced Tomatoes, Black Olives , Cucumbers and Sweet Bell Peppers accompanied by thinly sliced Italian Salami and Provolone Cheese finished in a Olive Oil and Garlic Dressing with Fresh Italian Herbs

Apple, Pear and Gorgonzola
Fresh Mixed Mesclun Greens with sliced Apples and Pears topped with Candied Pecan and Gorgonzola Cheese served with a Champagne Vinaigrette

Spinach
Fresh Baby Spinach, Chopped Eggs, Crisp Bacon and Sweet red Onions served with a Chunky Blue Cheese Dressing

Mediterranean
A Combination of Fresh Spinach and Baby Lettuce topped with Sweet Roasted Peppers, Marinated Olives and Mushrooms, Plum Tomatoes, Prosciutto Ham, Anchovies and a Stuffed Grape Leaf served with a Tangy Greek Style Dressing

ENTREES
Beef Filet with Lobster
Pan-seared Center Cut Beef Filet served atop a bed of creamy asiago smashed potatoes and wilted baby spinach topped with fresh Maine Lobster Claw napped with a Sherry Beurre Blanc Sauce garnished with blistered grape tomatoes and fresh herbs

Beef Oscar
A fabulous twist on this classic dish. Pan seared Center Cut Beef Filet with oven-fired roasted asparagus, topped with warm Maryland Lump Crab Meat in a creamy lemon-sherry burre Blanc Sauce accompanied by Rosemary and Garlic Roasted Potatoes

Roasted Prime Ribs of Beef
Oven Roasted Herb and Garlic crusted Boneless Prime Ribs of Beef served with Horseradish-Cheddar and Chive overstuffed Potatoes, Oven baked Pop-overs served with piping hot Chianti Au Jus

Portobello and Gorgonzola Rib Eye
Garlic and Basil Rubbed Beef Rib Eye fire-grilled served with sliced grilled Portobello Mushrooms topped Gorgonzola Butter served with scallion smashed potatoes and roasted asparagus

Herb Crusted Lamb Chops
Parsley, Rosemary, Thyme and Garlic rubbed Center Cut Lamb Chops served on a bed of Horseradish and Chive smashed potatoes napped in a Port Wine Reduction Sauce

Veal and Lobster Mediterranean
Tender cutlets of Milk Feed Veal lightly battered in a egg and fried golden brown with Sun-dried Tomatoes and Artichoke Hearts topped with a fresh Maine Lobster Claw finished in a Lemony-Wine Butter Sauce

Tuscan Chicken
Fire Grilled Breast of Chicken topped with Tuscan Tomato Salsa and Herb Chevre served with Garlic Smashed Potatoes and Chefs Vegetable

Chevre Chicken
Pan-Seared Chicken Breast topped with Sun-dried Tomatoes, sautéed baby spinach, ripped basil and Goat Cheese finished with a Lemon-Butter sauce served with scallion smashed potatoes and chef’s vegetable

Smoked Gouda Chicken
Marinated and Grilled Chicken Breast topped wild mushrooms, chopped hickory bacon and smoked Gouda cheese served atop a bed of chive smashed potatoes and chef’s vegetable

Fontina and Prosciutto stuffed Chicken
Grilled Breast of chicken filled with Prosciutto ham and Fontina cheese topped with a wild mushroom Madeira Sauce served with roasted rosemary and garlic potatoes and chef’s vegetable

Seafood Trio
Jumbo Shrimp, Sweet Sea Scallops and Lobster claw lightly breaded and grilled served with a Lemon Chardonnay Butter sauce infused with a hint of lime served with New England Potato and Cheese casserole and chefs vegetable

Teriyaki-Ginger Filet of Salmon
Center Cut Filet of Salmon rubbed with Chinese five-spice and glazed with Teriyaki and Ginger served over a bed of butter-chive smashed red potatoes served with sautéed Chinese Pea Pods and Red Peppers

Pistachio Crusted Sea bass
Fresh Sea bass delicately encrusted with pistachios served atop roasted garlic and chive Smashed potatoes accompanied by fresh snap peas in Beurre blanc sauce

Grilled Swordfish
Center Cut fresh Atlantic Swordfish marinated in a lemon-thyme vinaigrette then char-broiled and served atop a bed of wilted baby spinach, topped with vegetable slaw drizzled with a citrus Beurre Blanc sauce served with wild rice cake

Mixed Grill Medley
Fresh Tuna, Swordfish, Jumbo Shrimp and Sweet Scallops brushed with a Lemon-dill vinaigrette and fired grilled served atop a bed of fresh mesclun greens drizzled with honey-balsamic glaze

DESSERTS
White Chocolate Raspberry Swirl Cheesecake with Fresh berries marinated in Amaretto
Apple Caramel Cheesecake with warm caramel sauce
Triple Chocolate Obsession Cake
Fruit Tart with Crème Anglaise Sauce
Dark Chocolate Mousse with Caribbean Chocolate Rum topped with fresh Raspberries

Please call us at 860-564-3543 for our full menu and prices.
A 6% Sales Tax and 20% Service Charge will added to all Food and Beverage Services