First Course
One Dozen Rhode Island Littleneck Clams
Steamed with White Wine and Garlic
Served with Drawn Butter
Jumbo Shrimp Cocktail
Spicy Bloody Mary Cocktail Sauce
Curly Celery, Lemon to Squeeze
Sea Salt Grissini
Lobster Bisque
Authentic Bisque Garnished with Lobster Meat
New England Clam Chowder
Traditional Chowder
Served with Oyster Crackers
Caprese
Red and Yellow Beefsteak Tomatoes
Fresh Mozzarella, Basil Olive Oil
Balsamic Reduction
Desserts
Sagamore Chocolate Cake
New York State Apple Pie
Brown Butter Caramel
Key Lime Tart
Triple Chocolate Mousse Cup
Entrees
All entrees are served with Farmers Market Summer Salad with choice of Housemade Dressings: Berry Balsamic, Maple Tarragon, Citrus and Herb Vinaigrette, Chunky Blue Cheese, Black Pepper Parmesan, Italian
Chargrilled Beef Tenderloin (8oz.)
Port Wine Glazed Mushrooms
Boiled 1 ½ Pound Maine Lobster
Parslied Red Potatoes, Sweet Corn on the Cob Drawn Butter
Boiled 3 Pound Maine Lobster
Parslied Red Potatoes, Sweet Corn on the Cob Drawn Butter
Cajun Spiced Pacific Swordfish
Chorizo and Corn Salsa, Scallion Vinaigrette
Peppercorn Crusted NY Strip Steak (10 oz.)
Brandy and Horseradish Cream Sauce
Cedar Planked King Salmon
Honey-Harissa Glaze, Radish Sprouts
Applewood Smoked Double Chicken Breast
Maple Barbeque Sauce
Total New England Bake
1 ½ pound Maine Lobster, Chargrilled Chicken, and Italian Sausage
Parslied Red Potatoes, Sweet Corn on the Cob Drawn Butter
Entrees come with Seasonal Vegetable and Starch excluding Lobster entrees
Executive Chef Ken Lingle
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