Fresh salmon filet topped with spinach and feta cheese, then baked and served over Vermont cheddar mashed potatoes with steamed broccoli and a chardonnay cream sauce.
Pan seared cod sauteed in a light white wine cream sauce with garlic, shallots, capers and fresh lemon wheels. Served over linguine with chopped parsley and a side of garlic bread.
Sliced beef tenderloin topped with a mushroom demi glaze. Served over parmesan risotto and mixed vegetables.
Grilled chicken with sautéed broccoli in a creamy alfredo sauce.
Served with a side of garlic bread.
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