Menu
Served Friday & Saturday evenings
Appetizers
Chickpea Hummus with Warm Pita and Crudites
$9.50
Crispy Fried Calamari with Lemon-Caper Aioli 8c Arrabiata Sauce
$10.95
Summer Bruschetta with Pesto, Romano Cheese 8c Assorted Toppings
$8.95
Entrees
CATCH OF THE DAY
( Your server will describe Tonight’s Seafood Seletion )
PAN ROASTED FREE RANGE CHICKEN BREAST
Mary’s Chicken with Lavender Butter, Israeli Couscous and Red Chard
Pan Sauce of Black Mission Figs and Honey
TANDOORI MARINATED FLAT IRON STEAK
Sweet Corn Mashed Potatoes with Cilantro,
Green Beans Alrnandine Cucumber Raita
HOUSE MADE RICOTTA GNOCCHI
Light Oven Roasted Tomato Sauce with Shaved Parmesan
Buttered Asparagus and Baby Carrots
GRILLED FILET MIGNON with CRISPY POTATO LATKAS
Black Pepper Jus with Sherry and Golden Raisins
Green Beans Almandine
All entrées include a salad of Field Greens, Strawberries,
Shaved Parmesan, Spiced Almonds and a Balsamic Vinaigrette.
Buffet
Served Thursday & Sunday evenings
Carved Corned Beef Brisket with Sweet Hot Glaze
Red Potatoes and Cabbage
Pan Seared Chicken Breast with Lavender Butter & Honey
Panko Crusted Fish Tacos with Chipotle & Cabbage Slaw
Summer Pasta Primavera
Catch of the Day
Steamed Vegetables of the Season
Phyllo Spinach Pie with Feta Cheese
Assorted Breads
Green Salad
Fresh Fruit of the Season
Soup of the Day
Tabbouleh
Chinese Chicken Salad
Ambrosia Salad
Chefs Choice
Brunch Buffet
Served Sunday mornings
Carved Corned Beef Brisket with Sweet Hot Glaze
Hash Browns
Pan Seared Chicken with Lavender Butter & Honey
Catch of the Day
Fruited Cheese Blintzes
Spinach and Feta Cheese Frittata
Bacon & Sausage
Steamed Vegetables of the Season
Assorted Breakfast Baked Goods
Fresh Fruit of the Season
Soup of the Day
Green Salad
Tabboulch
Chinese Chicken Salad
Ambrosia Salad
Chefs Choice Salad
Executive Chef — Eric DeGroot / Sous Chef — Eric ( Hershey ) Scadler