PLATES

Question 1

A. NEW ENGLAND CLAM CHOWDER

Answer 1

Award winning NE style cream based chowder made w/ blend of littleneck & Quahog clams

Question 2

A. FIELD GREENS

Fresh cracked pepper
3-5 min
Pantry

Answer 2

House salad w/ mixture of butter leaf lettuce, delicate baby greens w/ radish, tomato and carrots dressed w/ Parmesan vinaigrette & crumbled Gorgonzola cheese upon guest request only.

Question 3

A. SWEET CORN BISQUE

Answer 3

.

Question 4

A. WATERMELON, TOMATO SALAD W/ FETA

Answer 4

.

Question 5

B. MINI TENDERLOIN SANDWICHES W/PARM TRUFFLE FRIES

"""How would you like your tenderloin prepared?"
Fresh Cracked Pepper
Steak Knife
5-7min
Broil

Answer 5

2 petite filet mignons broiled and served on brioche w/ mushroom duxelle and herbed cream cheese(boursin cheese), accompanied by Parm Truffle Fries

Mush Duxelle: butter, C.O.S. mushrooms, sherry wine, fresh thyme, kosher salt, blk pepper

Boursin Cheese: Cream cheese, garlic, lemon juice, parsley, tarragon, basil, oregano, blk pepper

Question 6

B. CRISPY CHICKEN SANDWICH W/ HOT HONEY & CHILI MAYO W/ PARM TRUFFLE FRIES

”"”which side would you prefer?”
Steak knife framed
10-12 minutes
cold station

Answer 6

Crispy chkn sand on a brioche bun, w/ hot honey, chili mayo & sliced pickles

can sub out fries w/ choice of side

Question 7

B.SEARED SALMON W/ OLIVES, TOMATOES, MED COUSCOUS

garnish-lemon oil, sliced chives
Fresh cracked pepper
10 min
saute/broil

Answer 7

Seared salmon(6oz) over warm Israeli couscous w/ heirloom tomatoes, picholine olives, capers, pimentos, Grana Padano

Question 8

B. GRILLED SHRIMP W/ SWEET CORN POLENTA

Answer 8

Grilled Jumbo Shrimp (4) swerved over sweet corn polenta.

Question 9

A. FIELD GREENS

Answer 9

.

Question 10

A. BURRATA SALAD

Answer 10

.

Question 11

B. SHRIMP CAESAR SALAD

Answer 11

.

Question 12

B. TUNA NICOISE SALAD

Answer 12

.