Wednesday & Thursday March 10th and 11th
Marinated Vegetable Salad
A variety of fresh vegetables marinated with garlic and herbs and served with fresh shaved Parmesan
New England Style Seafood Chowder
Creamy chowder with shrimp, crabmeat and smoked salmon
Buffalo Burger
One half pound of ground buffalo flame grilled and served with fresh tomato chutney and French fries
Herb Crusted Golden Tile
Fresh local Golden Tile filet crusted in herbs and pan roasted. Served with a crispy potato cake and fresh vegetables
Smoke Roasted Breast of Chicken
Breast of chicken smoke roasted with Oak and served with bourbon mushroom sauce, crispy potato cake and fresh vegetables
Bang Bang Shrimp Salad
Plump Gulf shrimp tempura battered and glazed with a sweet chili sauce. Served over crispy Asian salad wraps
Chocolate Peanut Butter Tart
Flaky tart shell coated in dark chocolate and filled with a peanut butter mousse
For Spring Semester 2010
Tapas: a wide variety of appetizers, snacks, canapés or finger food.
Wednesday Night Dinner for the Spring Semester will Feature Tapas Cuisine
House Cured Gravlax
Cured Salmon with Horseradish Cream
Puree of Butternut Squash Soup
Pureed until Smooth and Seasoned to Perfection
Rock Shrimp and Green Pea Risotto
Roasted Pork Tenderloin, Spinach, Tapenade Sauce
Chocolate Flourless Cake Topped with Hazel Nut Cream
