Chicken Cordon Bleu ------------ $21.95

Boneless Breast of Chicken Florentine ------ 21.95

Boneless Breast of Chicken Marsala------ 21.95

Saute ed Boneless Breast of Chicken Piccata ------ 21 .95

Chicken Chesapeake with Crab Imperial ------ 26.95

Fresh Roast Turkey with Traditional Stuffing---- 20.95

Baked Sliced Ham with Raisin Sauce ------ 20.95

Sliced Top Round Roast Beef -------- 21.95

Roast Prime Rib of Beef Au Jus ------ 27.95

Grilled Filet Mignon with an Onion Ring ---- 29.95

Broiled Flounder ----------------- 24.95

Grilled Salmon with Dill Sauce ------- 25.95

Broiled Rockfish Stuffed with Crab Imperial ---- 30.95

Entrees are served with tossed salad, chefs potato, vegetable, non-alcoholic beverage, and dessert.

SERVED DINNER COMBINATIONS

fILET MIGNON AND CRAB CAKE-------------------$31.95
Grilled four-ounce beef tenderloin and a four
ounce boneless chicken breast stuffed with crab imperial.

RIBEYE STEAK AND SHRIMP SCAMPI---------------$35.95
Grilled, six-ounce beef ribeye steak and sauteed
jumbo shrimp in a garlic cream sauce

FILET MIGNON AND LOBSTER TAIL-----------------$38.95
Grilled, four-ounce beef tenderloin and broiled,
four-ounce cold water lobster tail with drawn butter.

GRILLED SALMON FILLET AND CHICKEN DIJON-------$30.95
Grilled, four-ounce North Atlantic salmon fillet with dill
sauce and boneless, four-ounce chicken breast
with a mustard cream sauce.

Remember that special items may be chosen and priced accordingly. Please view our Hot and Cold Hors d'oeurves to accompany your function.

A 20% service charge is applied to all food and beverage charges.
• Parties under 25 people can have only 1 selection.
Parties over 25 people can have 2 selections.
More than 2 selections will have to be arranged with the banquet manager.