FIRST COURSE

Antipasto Plate
An assortment of Domestic and Imported Meats and Cheeses, drizzled with a Basil Pesto Balsamic Reduction

Boston Bibb Salad
Leafy Greens tossed with Red & Yellow Peppers, Radishes, Tomato Concasse and Crumbled Gorgonzola in a Parmesan Vinaigrette

Lobster Bisque
Rich Lobster simmered in Butter and Cream, blended with a touch of Sherry

Argentinean Scallops
Atlantic Sea Scallops, Gulf Shrimp and Blue Crab baked with Creamy Spinach and Au Gratin Parmesan Cheese


MAIN COURSE

Tuscan Chicken
Pan-Seared Chicken Breast and Fresh Herbs, layered with a tangy blend of Sun-dried Tomato and Cheese, served with a Vegetable Orzo and Sautéed Swiss Chard

North Atlantic Salmon
Garlic and Dill Marinated Salmon roasted with a splash of Chardonnay and served over Cajun Spiced Couscous and a Tower of Roasted Ratatouille Vegetables

Grilled New York Strip Steak
Bleu Cheese Crusted New York Strip Steak accompanied by a traditional Double Baked Yukon Gold Potato and Roasted Vegetable Bundle

Seafood Ravioli Grantinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Parmigiano-Reggiano Cheese and Pomodoro Ragu

Mediterranean Vegetable Purse
Israeli Couscous, Roasted Vegetables and Imported Cheese in a Whole Wheat Pastry Bundle served on a bed of Eggplant Confit, Grilled Baby Carrots and Asparagus, all finished with Fire Roasted Red Pepper Puree