(always subject to change)
Soup
Roasted Butternut Squash Bisque (GF, V)
Roasted Butternut Squash topped with Pepitas.
Salad
House Salad
Mixed Greens, Shredded Carrots, Cucumber, Tomatoes.
Choice of Dressing: Ranch, Honey Mustard, Blue Cheese, or Balsamic Vinaigrette.
Caesar Salad
Fresh cut Romaine Lettuce and Caesar Dressing.
Topped with Croutons and Shredded Parmesan Cheese.
Entrées
Carved New York Strip Steak (GF)
Strip Steak drizzled with Roasted Red Pepper Pesto.
Served with baked mini Red Bliss Potatoes and Buttered Parmesan Broccoli.
Cranberry Chicken (GF)
Baked Chicken Thighs covered in a Cranberry and Thyme Gravy with fresh Cranberries.
Served with baked mini Red Bliss Potatoes and Buttered Parmesan Broccoli.
Baked Monkfish (GF)
Monkfish topped with Lemon Butter Caper Sauce.
Served with Fire Roasted Grains and Buttered Parmesan Broccoli.
Butternut Squash Ravioli (V)
Butternut Squash Ravioli in a Light Cream Sauce. Topped with Pepitas and Fire Roasted Veggies.
Served with a Garlic Breadstick.
Breaded Chicken Fingers
Served with baked mini Red Bliss Potatoes, Buttered Parmesan Broccoli, and Honey Mustard Dipping Sauce.
Desserts
Blueberry Flapjack Cake
Flapjack-inspired cake with wild Maine Blueberries and filled with Maple Cream.
Served with Whipped Cream, fresh Blueberries, and Maple Blueberry Sauce.
Caramel Apple Cheesecake
New York-style Caramel Cheesecake topped with Apples and Tart Green Apple Mousse.
Served with Caramel Drizzle, Whipped Cream, and Cinnamon.
Mississippi Mud Cake
Brownie Cake topped with Chocolate Mousse, Brownie Chunks, and Chocolate Ganache.
Served with Whipped Cream, Mint Chocolate Drizzle, and a mini Candy Cane.