Choice of freshly made soup – hot or chilled Or Refreshing Salad – Garden or Caesar

Entrees – Choose one from each category

Boneless Breast of Chicken Served with appropriate vegetable and starch Raspberry Chicken – sautéed with a shallot white wine sauce finished with raspberry vinaigrette, crowned with glorious large fresh raspberries

Autumn Chicken – stuffed with an apple stuffing served with a cider demi glaze sauce

Italian Chicken – served with our own marinara sauce covered with mozzarella and Parmesan cheeses over linguini

Chicken Marsala – sautéed in Marsala wine, roasted garlic and mushrooms

Southwest Chicken – pan seared with black beans & confetti of sweet bell and jalapeño pepper, finished with a cilantro lime sauce

Asian Chicken – pan seared with julienne vegetables and water chestnuts, finished with a ginger, lemongrass and soy sauce, accompanied with coconut rice

Tuscan Chicken – sautéed with vine ripe tomato, artichoke hearts, garlic and basil, finished with a Chardonnay butter sauce

Basque Chicken – sautéed with sun dried tomatoes, garlic and a reduction of balsamic vinegar and cream

Grilled Atlantic Salmon Filet Served with appropriate vegetable and starch

California Salmon – served with confetti vegetables and a Champagne orange beurre blanc sauce

Teriyaki Salmon – basted with a teriyaki glaze and served with a cucumber salad

Salmon Picatta – served with a shallot, caper, lemon white wine sauce

Served with a lemon herb vinaigrette and basil chiffinade

Vegetarian Options Served with appropriate starch

Baked spinach lasagna – wide egg noodles layered with mozzarella, mushrooms, spinach and a trio of cheeses

Black bean cakes – black beans, corn, scallions & cilantro dredged in corn meal and pan seared, served with salsa and sour cream

Mushroom Puff – Spinach, mushrooms and goat cheese blended together and enclosed in a flaky puff pastry packet in a pool of fresh tomato sauce

Stuffed sweet bell pepper with creamy polenta, scallions, jalapeño, cheese and cilantro accompanied with our very own salsa

Dessert Gingerbread with a caramel sauce and whipped cream

Chocolate éclair with a Grand Mariner custard and chocolate ganache

Allow our Chef to create an incredible seasonal dessert

$24.00 per person

All menus are subject to Vermont tax and a service charge