Menu
Served Friday & Saturday evenings
Appetizers
Insalata Caprese
Succulent Heirloom Tomatoes with Fresh Mozzarella, Basil & Balsamic Reduction
$7.95
Duo of Ceviche
Spicy Prawns with Mango & Fresno Chilies / Sushi Grade Ahi with Avocado & Jicama
$11.95
Crispy Tempura Zucchini Batons
with Ginger-Lime Aioli
$8.95
Entrees
CATCH OF THE DAY
( Your server will describe Tonight’s Seafood Seletion )
CHICKEN BREAST NAPOLEON WITH ONION FRITES
Grilled Chicken Breast, Stacked with Summer Tomato, Melted Provolone & Roasted Red Pepper.
Served on Toasted Bruschetta with Basil Pesto
PRIME SIRLOIN STEAK WITH FRESH HERB SALSA VERDE
Crispy Red Bliss Potatoes, Creamy Corn & Vegetable Succotash
Port Glaze
GRILLED SUMMER EGGPLANT ROLLATINI
Ricotta, Fresh Spinach and Goat Cheese Wrapped with Grilled Eggplant
Roasted Sweet Red Pepper Sauce
BACON WRAPPED FILET MIGNON WITH SHAFT’S BLEU
Buttermilk Mashed Potatoes, Grilled Zucchini Ribbons
Rosemary Vinaigrette
All entrées include a salad of Field Greens, Strawberries,
Shaved Parmesan, Spiced Almonds and a Balsamic Vinaigrette.
Executive Chef- Eric DeGroot / Sous Chef- Eric ( Hershey) Seadler
Buffet
Served Thursday & Sunday evenings
Carved Smoked Beef Brisket with Charred Tomatillo Salsa Verde
Creamed Corn & Vegetable Succotash
Chicken Breast with Pesto, Tomatoes and Melted Provolone
Catch of the Day
Grilled Flatbread with Mushrooms, Tomatoes & Port Wine
Steamed Vegetables
Grilled Mixed Sausages with Peppers & Onions
Steamed Basmati Rice
Artisan Bread Basket
Green Salad
Soup of the Day
Fresh Fruit of the Season
BBQ Chicken Salad with Corn and Creamy Roasted Poblano Dressing
Orzo Salad with Olives and Spinach
Grilled Summer Vegetable Salad with Chilies, Mint & Garlic
Chef’s Choice
Brunch Buffet
Served Sunday mornings
Omelette Station with Ham, Mushrooms and Cheddar
Sliced Smoked Beef Brisket with Charred Tomatillo Salsa Verde
Hash Browns
Bacon & Sausage
Fruited Cheese Blintzes
Steamed Vegetables
Catch of the Day
Chicken Breast with Pesto, Tomatoes & Melted Provolone
Breakfast Baked Goods
Green Salad
Soup of the Day
Fresh Fruit of the Season
Grilled Summer Vegetable Salad with Chilies, Mint & Garlic
Orzo Salad with Olives and Spinach
BBQ Chicken Salad with Corn & Creamy Roasted Poblano Dressing
Chef’s Choice
Executive Chef — Eric DeGroot / Sous Chef — Eric ( Hershey ) Scadler