One week of menu choices

Chef Jerrie Lynne

All Mornings start with Coffee, teas, fruit juices,cereal assortment, breakfast bread, fresh fruit platter, yoghurt

Monday

Breakfast

New England Red flannel hash

Cranberry Catsup

Lunch

Field Greens with strawberries, feta, and pecans

Shrimp Scampi pizza

Italian Wedding soup-

Chocolate Biscotti

Dinner

Crab salad over arugula

Roasted Main Lobster tails

Garlic and herb mashed new potatoes

Zucchini ribbons

Garlic twists

St. Honore’ cake

Tuesday

Breakfast

Petite croissants

Eggs to order ~ Bacon and sausage

Country Potatoes

Lunch

Coconut shrimp soup

Asian Beef with Rice Noodles and crisp vegetables

Almond cookies with Pineapple sorbet

Dinner

Parmesan Cheese Straws

Curried Sweet Potato Bisque

Grilled Pork loin chops

Spinach Spatzle

Glazed Baby carrots

Raspberry Trifle

Wednesday

Breakfast

Coffee ~ Tea ~ Fruit juice

Fresh fruit parfaits

Johnny Cakes ~ Maple syrup

Apple Sausages

Lunch

Crab Cakes with Tartar Sauce and Cajun Aioli

Cole Slaw

Cheese Biscuits

Chilled seasonal fruit

Dinner

French onion soup

Grilled beef tenderloins

Stuffed Potatoes

Roasted Asparagus

Caramel Apple cheesecake

Thursday

Breakfast

Chocolate Croissants ~ English Muffins

Fresh grapefruit halves

Scrambled eggs ~ Bacon

Country Style Breakfast Potatoes

Lunch

Fresh Crab Tostadas with Avocado

Grilled pineapple and Black bean salsa

Warm flour tortilla chips

Margarita Sorbet

Dinner

Traditional Clam Bake

New England Clam Chowder

Lobsters, sausages, steamer clams, red potatoes, corn onthe cob

Drawn Butter

Blueberry Buckle

Friday

Breakfast

Coffee ~ Tea ~ fruit juice

Fresh Strawberries, oranges, and blueberry Salad

French toast ~ syrups

Andoulli Chicken sausage

Lunch

Cold sliced tenderloin of beef

Grilled Prawn Brochettes

Focaccia bread with pesto

Bagna Cauda Vegetables

Mocha brownies

Dinner

Artichoke crab dip with sourdough crostini

Lobster Bisque

Rack of Lamb

Rosemary Roasted Potatoes

Lavender honey glazed baby vegetables

Creme Brulee

Saturday

Breakfast

Coffee ~ tea ~ fruit juice

Citrus fruit platter with cinnamon-flour chips

Huevos Rancheros ~ Warm tortillas

Avocado salsa

Lunch

Jicima and Napa cabbage slaw

Fresh Fish tacos

Fiesta Rice

Fruit Salsa

Apple Chimichangas

Dinner

Mixed greens with Pecan crusted goat cheese and whiteBalsamic glaze

Shrimp Scampi

Risotto Milanese

Sautéed’ broccoli and red peppers

Chocolate truffles ~ espresso ~ port

Sunday

Breakfast

Mimosas ~ coffee~ tea

Fresh fruit platter

Eggs benedict

Country potatoes

Steamed asparagus

Lunch

Greens with blue cheese and pesto croutons

Lobster Rolls

Roasted Corn on the Cob

Chilled Watermelon with Mint

Dinner

Wild greens topped with Blueberries and almonds wildblueberry vinaigrette

Roasted Game Hens

Cranberry Orange relish

Pecan Apricot Stuffing

Green beans with bacon

Mocha mousse