BANQUET DINNER MENU #1

THE SHAREHOLDER'S PLAN
$49.95 per person


FIRST COURSE
Each person selects from one of the following:

Mixed Green Salad with Creamy Italian

Crisp Romaine Caesar Salad

New England Clam Chowder


MAIN ENTRÉE
Each person selects from one of the following:

Slow-Roasted Prime Rib, 12 oz.
Prime rib sliced to desired temperature with hot au jus & creamy horseradish. Served with steamed seasonal vegetables & roasted garlic mashed potatoes.

U.S.D.A Prime Filet Mignon
Charbroiled & accompanied with a cabernet mushroom bordelaise sauce.  Served with steamed seasonal vegetables & roasted garlic mashed potatoes.

Fresh Fish of the Day
Flame broiled and served with a sourcream dill caper sauce aside. Accompanied with steamed seasonal vegetables & wild rice pilaf.

Jumbo Gulf Prawn Saute
Lightly sautéed with a white wine garlic sauce & served with steamed seasonal vegetables and wild rice pilaf.

Fresh Pacific Swordfish
Flame broiled & served with a sourcream dill caper sauce aside. Accompanied with steamed seasonal vegetables & wild rice pilaf.

Sauteed Chicken Marsala
Pounded chicken breast sautéed in a mushroom Marsala sauce & served with steamed seasonal vegetables & roasted garlic mashed potatoes.


DESSERT COURSE
Each person selects from one of the following:

Fresh Strawberries with Grand Marnier Sauce

New York Cheesecake

Chocolate Torte

Creme Brulee

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BANQUET DINNER MENU #2

THE CARDINAL PLAN
$38.95 per person


FIRST COURSE
Each person selects from one of the following:

Mixed Green Salad with Creamy Italian

New England Clam Chowder


MAIN ENTRÉE
Each person selects from one of the following:

Slow-Roasted Prime Rib, 10 oz.
Prime rib sliced to desired temperature with hot au jus and creamy horseradish. Served with steamed seasonal vegetables & roasted garlic mashed potatoes.


Wild Northern Salmon
Charbroiled & served with a sourcream dill caper sauce aside. Accompanied with steamed seasonal vegetables & wild rice pilaf.


Sauteed Chicken Picatta
Pounded chicken breast sautéed in a white wine caper sauce and served with steamed seasonal vegetables & wild rice pilaf.


DESSERT COURSE
Each person selects from one of the following:

Vanilla Ice Cream topped with
Seasonal Berries

Fresh Fruit Sorbetto

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BANQUET LUNCH MENU #1
Served Monday-Friday from 11:30am-2:00pm

THE EXECUTIVE PLAN
$31.95 per person


FIRST COURSE
Each person selects from one of the following:

Mixed Green Salad with Creamy Italian

Crisp Romaine Caesar Salad

New England Clam Chowder


MAIN ENTRÉE
Each person selects from one of the following:

Slow-Roasted Prime Rib, 10 oz.
Prime rib sliced to desired temperature with hot au jus and creamy horseradish. Served with steamed seasonal vegetables & roasted garlic mashed potatoes.

Fresh Fish of the Day
Flame broiled and served with a sourcream dill caper sauce aside. Accompanied with steamed seasonal vegetables & wild rice pilaf.

Jumbo Gulf Prawn Saute
Lightly sautéed with a white wine garlic sauce and served with steamed seasonal vegetables & wild rice pilaf.

Fresh Pacific Swordfish
Flame broiled & served with a sourcream dill caper sauce aside. Accompanied with steamed seasonal vegetables & wild rice pilaf.

Sauteed Chicken Marsala
Pounded chicken breast sautéed in a mushroom Marsala sauce & served with steamed seasonal vegetables & roasted garlic mashed potatoes.


DESSERT COURSE
Each person selects from one of the following:

Vanilla Ice Cream topped with 
Seasonal Berries 

Fresh Fruit Sorbetto

Please note:  You may forfeit your dessert course for a discount of $2.50 per person.

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BANQUET LUNCH MENU #2
Served Monday-Friday from 11:30am-2:00pm

THE CORPORATE PLAN
$25.95 per person

FIRST COURSE
Each person selects from one of the following:

Mixed Green Salad with Creamy Italian

New England Clam Chowder


MAIN ENTRÉE
Each person selects from one of the following:

Slow-Roasted Prime Rib, 8 oz.
Prime rib sliced to desired temperature with hot au jus and creamy horseradish. Served with steamed seasonal vegetables & roasted garlic mashed potatoes.

Wild Northern Salmon
Petite fillet flame broiled & served with a sourcream dill caper sauce aside. Accompanied with steamed seasonal vegetables & wild rice pilaf.

Sauteed Chicken Picatta
Pounded chicken breast sautéed in a white wine caper sauce & served with steamed seasonal vegetables & wild rice pilaf.

Asian Chicken Salad
Grilled teriyaki glazed chicken breast tossed with napa cabbage, julienned carrot, chopped red bell peppers, cilantro, roasted peanuts, scallions & a peanut ginger vinaigrette.

Grilled Chicken Caesar
Crisp romaine lettuce tossed with classic caesar dressing, garlic croutons, parmesan cheese & grilled chicken breast.

Classic Shrimp Louis
Petite shrimp atop mixed greens, chopped red bells & cucumber, sliced egg, avocado & housemade louis dressing aside.


DESSERT COURSE
Each person selects from one of the following:

Vanilla Ice Cream topped with 
Seasonal Berries 

Fresh Fruit Sorbetto

Please note:  You may forfeit your dessert course for a discount of $2.50 per person.