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Celebrating-26
 
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season inspired
additions to our menu
late winter
 
passover
 
st. patrick’s day
 

entree platters

roasted turkey breast platter 
hand-carved roasted turkey breast with our honey mustard, cranberries in wine, herb mayonnaise, and figure 8 rolls
small (serves 8-10) $47.25
medium (serves 16-20) $84.00  
large (serves 28-32) $141.75
 
spiral ham platter   (serves 10 - 12) $84.00
bone-in spiral cut ham with a brown sugar and wild bee honey glaze, served with assorted mustards, cranberry chutney, sage mayonnaise, and figure 8 rolls
 
calzone platter  $55.00 each
choose one type or two: grilled chicken with grilled vegetables, ham and roasted red pepper, italian, or vegetarian (serves 10)
 
grilled beef tenderloin platter  (ten person minimum) $22.25 pp
served on a bed of watercress with horseradish creme fraiche and red pepper remoulade
 
fajitas (ten person minimum) beef $13.60 pp chicken $10.45 pp
grilled marinated steak or chicken, with peppers and onions, served with tortillas, sour cream, shredded cheese, lettuce, tomato, salsa, and guacamole
 
pan-seared salmon filet platter  (ten person minimum) $12.35 pp
with savory herb marinade and horseradish-lemon aioli
 
roasted pork loin platter (ten person minimum) $9.00 pp or
served with a sweet cranberry, pear, and ginger compote
 
pork tenderloin platter (ten person minimum) $13.00 pp
served with a sweet cranberry, pear, and ginger compote
 
turkey or beef tacos (ten person minimum) for kids $6.25 pp for adults $8.40 pp
seasoned ground turkey or beef, served with crisp taco shells, sour cream, shredded cheese, lettuce, tomato, and salsa
 
mixed grilled chicken platter (ten person minimum) $7.15 pp
teriyaki glazed, white wine and herb marinated, and spicy thai boneless chicken breasts served with honey mustard and a thai dipping sauce
 
grilled eggplant roulade (ten person minimum) $7.30 pp
with butternut squash, herbed ricotta, and roasted tomato sauce
 
vegetable lover’s (ten person minimum) $7.90 pp
roasted butternut squash, broccoli rabe, grilled zucchini, brussels sprouts, portabella mushrooms, and roasted tomatoes served with garlic parmesan dressing