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Soup or Salad
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Chef’s Seasonal Soup Selection
Or
Classic Caesar Salad
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Choice of Three Entree´s
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| Roasted Half of Long Island Duck |
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Roasted crescent farm duck with sauce bigarade accented with fresh raspberries
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| Stuffed Flounder Lump Crabmeat and Fresh Spinach |
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Stuffed flounder with garlic lemon sauce, served with rice pilaf
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Grilled to perfection swordfish and asparagus topped with lemon sauce over garlic mashed potatoes
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Cooked to order tender sirloin steak with sauce Bearnaise and roasted pototoes
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Rigatoni pasta in classic sauce Bolognese with wild mushrooms and baby peas
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Sautee tender chicken breast with portabella mushrooms in rosemary accented red wine, with roasted potatoes
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Lightly breaded veal over arugula greens dressed with balsamic vinagrette, garnished with crumbled bleu cheese
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Dessert
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