Entrees and Desserts

Grilled Swordfish with Caramelized Scallops
Maple Walnut Crusted Salmon
Half Grilled New England Lobster & Scallops (inquire)
Herb Crusted Sea Bass
Baked Haddock with Lobster Crumb Topping
Marinated and Grilled Sirloin Tips
Pan Roasted Chicken with Roasted Peppers, Black Olives, Feta Cheese,
& Savory Au Jus
Indian Spiced Roasted Pork Loin
Grilled Filet Mignon with Raspberry Port Wine Sauce
Sesame Crusted Scallops with Fresh Ginger Orange Glaze
Seafood Scampi
Jumbo Shrimp stuffed with Crab wrapped in bacon
Potato and Shitake Crusted Red Snapper with Aromatic Vegetable Broth
Tuscan Roasted Leg of Lamb
Char-crusted New York Sirloin Prime Rib Au Jus
Grilled Veal Chop
Herb Crusted Rack of Lamb

(consult with the chef for seasonal suggestions to compliment your entrées)

Roasted Rosemary Red Bliss Potatoes
Garlic Mashed Potatoes
Roasted Winter Squashes
Wild Mushroom Risotto

Chocolate Mousse
Crème Carmel
Warm Apple Pie with Vanilla Ice Cream
Tiramisu
Seven Layer Chocolate Cake
Luscious Lemon Cake
Chaos Pie with Snickers and Carmel
Key Lime Pie
Fresh Fruit with Chambord Cream
Assorted Dessert Bars surrounded by Long Stem Chocolate Dipped Strawberries
Assorted Petifours and Chocolate Dipped Berries