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Lunch Menu

Wednesday & Thursday March 10th and 11th

Appetizer image 

 

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

Entree image 

 

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

 Dessert image

Chocolate Peanut Butter Tart

Flaky tart shell coated in dark chocolate and filled with a peanut butter mousse

*Please Note - Our menu is subject to change based upon product availability and vendor delivery*


 

 

  Wednesday Night Dinner Service

For Spring Semester 2010 

Tapas: a wide variety of appetizers, snacks, canapés or finger food.
tapas
Wednesday Night Dinner for the Spring Semester will Feature Tapas Cuisine

 

amuse

House Cured Gravlax

Cured Salmon with Horseradish Cream

soup

Puree of Butternut Squash Soup

Pureed until Smooth and Seasoned to Perfection

 

 meat

Rock Shrimp and Green Pea Risotto

 

Roasted Pork Tenderloin, Spinach, Tapenade Sauce

 

dessert

Chocolate Flourless Cake Topped with Hazel Nut Cream

 

 

*Please Note - Our menu is subject to change based upon product availability and vendor delivery*