• Crab Cake : Maryland lump crab cake sauteed served with remoulade sauce.
  • Salmon Danoise : White wine sauce with dill.
  • Haddock aux Amandes : Almond crust with citrus butter.
  • Swordfish Caribe : Roasted red pepper and garlic sauce.
  • Mahi Mahi Mediterranean Style : Served with a topping of diced tomatoes,  capers, black olives and herbs.
  • Scrod Basilic : Baked with a parmesan coating finished with a basil cream sauce.

Boneless Breast of Chicken

  • Pecan crust with a maple sauce
  • White wine sauce with mushrooms
  • Marinated with rosemary-orange sauce
  • Lemon-garlic with caper sauce
  • Veronique – cream sauce with grapes


  • Grilled : Sliced sirlion with a Pinot Noir sauce.
  • Prime Rib : Pork served sliced with apple cider reduction.
  • Pork Tenderloin :  au Poivre Vert.
  • Veal St. Ann : Breaded scaloppini of veal with lemon cream, scallions, and prosciutto ham.
  • Beef Bourguignon : Pieces of beef braised in red wine served with a red wine sauce with mushrooms and onions.
  • Cote de Veau : Veal short ribs slowly braised in white wine, lemon garlic demi-glaze.
  • Tournedos Royale : {additional charge} Filet mignon grilled with mushrooms and Bernaise sauce.
Vegetarian Selections Available upon request

  • Eggplant Napoleon
  • Penne with Garlic Olive Oil : Diced tomato, zucchini and artichoke hearts.
  • Vegetable Pot Pie

Dessert Selections

  • Chocolate mousse cake
  • Strawberries and vanilla ice cream
  • Crème Brulee
  • Bread Pudding
  • Chocolate Pot de creme
  • Profiteroles

Lunch Selections Lunch Includes : garden salad, entree, dessert, hot beverage, tip and tax. Minimum of 20 people required. $20.00 per person all inclusive.


  • Sole Mediterranean :  Baked and finished with diced tomatoes, capers, olives and herbs.
  • Scrod Almondine : Almond crusted with citrus butter.
  • Haddock Caribe : Baked served with a roasted red pepper and garlic sauce.
  • Scrod Danoise : Baked served with a dill lemon cream.


  • Veronique : Cream sauce with grapes.
  • Bourbon : Pecan crust with a maple bourbon sauce.
  • Sec : Panko crusted with lemon caper butter.
  • A L’Orange : Broiled with a rosemary orange sauce.


  • Pork Loin : Roasted served with an apple cider sauce.
  • Veal St. Ann : Breaded scallopine of veal with lemon cream, scallions, and prosciutto ham.
  • Daube Provencale : Pieces of beef braised in red wine with mushrooms, carrots and onions.