Skip to content
Main Courses
Chicken
- Lemon artichoke chicken with fresh basil cream sauce
- Chicken marsala with mushrooms and fresh parsley
- Chicken saltimbocca with fresh sage prosciutto and white wine
- Chicken schnitzel panko crusted with lemons white wine butter and parsley
- Autumn chicken with apples, prosciutto, leaks and a fresh sage cream
- Stuffed Chicken Breasts many variations available
Fish and seafood
- Grilled swordfish with the tequila lime fruit salsa
- Baked salmon fillet with Dijon dill crust
- Sauteed swordfish with a lemon parsley caper butter
- Shrimp and scallop scampi
- Baked stuffed shrimp
- Whole roasted salmon with a cucumber dill cream
Beef
- Oven roasted ribeye with dijon herb rub 9(carving station) sides of aujus and horseradish cream
- Beef Burgundy
- Grilled hanger steak, pepper crusted with a mushroom marsala sauce
- Beef stroganoff
- Braised sirloin tips with carrots onions and fresh thyme
- Low and slow beef short ribs with leeks mushrooms fresh rosemary and red wine reduction
Pork
- Grilled pork tenderloin with apple honey salsa
- Stuffed pork loin with apples leaks fresh sage and cider gravy
- Vermont smoked and cured ham with a maple rosemary dijon baste
- Pork Calvados with apples, leaks, fresh sage and calvados pan gravy
Vegetarian
- Eggplant parmesan with a tomato fresh basil sauce
- Spinach quinoa cakes with a mushroom cream
- Vermont fresh butternut ravioli with an apple sage cream
- Pasta Puttanesca with tomatoes, capers, fresh basil, mediterranean olives and shaved parmesan on linguini
- Butternut lasagna with fresh sage bechamel sauce and smoked mozzarella
- Grilled vegetable and Spinach Lasagna with fresh basil bechamel sauce and mozzarella
- An extensive vegetarian and vegan menu is available upon request