POACHED IN A CHAMPAGNE LEMON-HERB BROTH SERVED WITH HOUSE COCKTAIL SAUCE

STUFFED WITH SHALLOT/SWEET BELL PEPPERS. WITH A PARMESAN DRESSING AND TOPPED WITH OUR HOUSE MOLASSES BACON SMOKED WITH CHERRYWOOD

HOUSEMADE CHERRY SMOKED PORK BELLY CUBED AND CANDIED, SERVED WITH APPLE JACK AOLI AND CRISPY ONION STRAWS:

AL DENTE TOSSED IN A GARLIC CREAM REDUCTION TOPPED WITH PARMESAN CHEESE

STRIPS OF CHICKEN BREAST DREDGED IN BUTTERMILK AND BREADED WITH CORNFLAKES, DEEP FRIED WITH A SIDE OF MARINARA OR MELBA

WITH BRAISED SHORT RIB, CRISPY FRIED ONION & FRESH CHEESE CURD

GARNISHED WITH A CINAMON CRÉME FRAICHE

ROMAINE LETTUCE, CREAMY CAESAR, FRESH CROUTONS, PARMESAN, ANCHOVY

ARCADIAN MIX, CUCUMBER, TOMATO, SHREDDED CARROT

TENDER BREAST OF CHICKEN, DREDGED IN SEASONED FLOUR AND SAUTE’ED IN A GARLIC, TARRAGON, CHARDONNAY CREAM

BREADED CHICKEN CUTLET SAUTE’ED AND TOPPED WITH MARINARA AND MOZZARELLA, SERVED WITH FETTUCINI MARINARA

MEDALLIONS OF CHICKEN BREASTS SAUTE’ED AND FINISHED WITH SHALLOTS, MUSHROOMS IN A MARSALA DEMI GLAZE

TENDER CHICKEN AND FRESH BROCCOLI TOGETHER WITH A CREAMY GARLIC PARMESAN REDUCTION, SERVED WITH PENNE PASTA

PAN-SEARED ATLANTIC SALMON FINISHED IN A LEMON CAPER CHARDONNAY SAUCE 

WITH SPINACH, SCALLOPS AND ASIAGO CHEESE

HADDOCK, JUMBO SHRIMP AND SCALLOPS BROILED IN LEMON, WHITE WINE AND BUTTER

PAN-SEARED SEA SCALLOPS FINISHED WITH A COGNAC DIJON CREAM REDUCTION

SERVIED WITH STEAK FRIES AND COLE SLAW

WITH BACON HORSERADISH BUTTER

WITH APPLE CHUTNEY