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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
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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
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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
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