Meal Choices

WOOD-GRILLED FILET MIGNON

Served with Merlot demi glace and Cafe de Paris Beurre. Plated with Yukon gold potato puree and maple roasted heirloom carrots.

APPLE SAUSAGE STUFFED CHICKEN BREAST

Boneless chicken breast filled with an apple-sausage stuffing, carved into medallion-sized rolls, completed with an herb Velouté cream sauce. Plated with a wild rice pilaf and locally harvested broccolini.

BAKED BOSTON SCROD AU GRATIN

Fresh caught scrod topped with a seafood and cheese stuffing. Plated with wild rice and roasted garlic roasted green beans.

GRILLED STUFFED PORTOBELLO MUSHROOMS

Balsamic-marinated large, fresh portobellos cooked over an open flame until succulent. Stuffed with a vegan quinoa stuffing and served with a Tuscan vegetable medley.