|
STARTERS Bacon Wrapped Scallops Maple glazed smoked bacon wrapped sea scallops
Steamed Littlenecks In a chili lime butter with garlic crostini
Seared Scallop Salad Blackened sea scallops over an Asian slaw
Gorgonzola, Walnut & Sun-Dried Cranberry Salad Tossed with field greens & house vinaigrette
Steak Salad Marinated and grilled skirt steak over greens with carmelized onions, roasted red peppers & grilled mushrooms with gorgonzola cheese
Caesar Salad With spicy chicken or shrimp
|
ENTREES Beacon Room Pasta Prosciutto & peas with linguine in a gorgonzola cream sauce
Angel Hair & Mushroom Shiitakes, portabellos, garlic & shallots deglazed with Madeira, topped with goat cheese and finished with roasted garlic infused olive oil
Seafood Fra Diavlo Clams, calamari, scallops & shrimp in a spicy marinara over linguine
Grilled Salmon Fresh Atlantic salmon topped with an Asian slaw and finished with a sesame-soy vinaigrette
Sole Piccata Fresh fillets, pan seared with a lemon-caper sauce
Rack of Lamb Six bone rack, grilled, topped with a rosemary port sauce
|
Pan Seared Scallops In a saffron tomato broth with andouille sausage, scallions, mushrooms & fresh basil over angel hair pasta
Chicken Saltimbocca Sauteed breast with mushrooms, olives, prosciutto & mozzarella in a marsala wine sauce over spinach
New York Strip Steak Grilled then smothered with carmelized onions & served over a grilled portabella mushroom
Linguine & White Clam Sauce Fresh littlenecks & baby clams in a garlic herb broth over linguine
Vegetable Sauté A selection of seasonal vegetables sauteed with a firecracker sundried tomato pesto over choice of whole wheat penne or wilted spinach
|