Apricot Glazed Chicken Served with a garden salad, sautéed zucchini, squash, onions and peppers grilled with asparagus. Rolls and a dessert from our chef’s dessert...
Orange Basil Salmon The salmon steaks are marinated in lemon and orange juice andgri lled with spicy pineapple salsa served with a summer squash oregano, Tarragon Salad, roll and a dessert from our chef’s dessert...
Grilled Rainbow Trout with Mushroom Stuffing The Rainbow Trout is stuffed with a mushroom stuffing and served with a grilled tomato and basil vinaigrette sauce, chef salad and a choice from the chef’s dessert...
Sage Smoked Champagne Quail Quail stuffed with yellow apples, sage and champagne and wrapped in bacon smoked and served with Rice Florentine, garden salad and a chef’s...
Littleneck Clams with Cilantro-Black Walnut Pesto Served with a blend of Black Walnut Romano Cheese, Parmesan Cheese and White Wine on a half shell garnished with pimentos and parsley, gingered carrots, garden salad and a dessert from our chef’s dessert...
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