DINNER STIMULUS PACKAGE
Sunday thru Thursday - $21.95
(Served Monday to Thursday 5-9:30 PM and Sunday 4-9 PM)
Friday and Saturday - $29.95
CHOICE OF APPETIZER
Sunday thru Thursday
Forest Mushroom Soup
Soup of the Day
Crisp Mixed Baby Greens Saladwith cherry tomatoes, roasted beets, gorgonzola cheese, sweet red onions, carrots and balsamic vinaigrette
Friday and Saturday
Stuffed Artichoke
Butternut Squash and Goat Cheese Ravioli
with crispy pancetta, toasted almonds, white wine and touch of cream
Grilled Portobello Mushroom
with steak tomato, home-made mozzarella and fresh basil
Steamed Prince Edward Island Mussels
with saffron white wine and roasted garlic
Baby Green and Beet Salad
gorgonzola cheese, carrots, cherry tomatoes, sweet red onions, roasted beets and balsamic vinaigrette
Caesar salad
Forest Mushroom Soup
CHOICE OF ENTREE Sunday thru ThursdayRoasted Fresh North Atlantic Salmon Filet Bella Vista
over risotto and white wine mixed vegetable sauce
Horseradish Crusted Tilapia
sauteed green beans and moroccan couscous
Fettuccini
with crab meat stuffed calamari and tomato basil sauce
Rigatoni
with sweet Italian sausage, grilled chicken and bolognese saunce
Homemade Lobster Ravioli
with cripsy pancetta, roasted garlic, white wine, toasted almonds and touch of cream
Slow Roasted Long Island Duck
sweet mashed potatoes, sauteed spinach and cranberry port wine sauce
Chicken Savory
served with mushroom risotto, sauteed broccoli and red wine balsamic sauce
Roasted Boneless Chicken Cacciatore
with peppers, onions, roasted red potatoes and sauteed broccoli
Braised Lamb Shank
with mashed potatoes, sauteed mixed vegetables and merlot natural lamb au jus
Sauteed Veal Marsala
with sweet mashed potatoes, sauteed mixed vegetables and mushroom marsala sauce
Char-Grill Flat Iron Steak
with calamita olive mashed potatoes, sauteed green beans and brandy demi glace
Friday and Saturday
Roasted Halibut Filet
with lentil ragout, grilled asparagus and balsamic reduction
Crispy Sautee Soft Shell Crabs
with saffron basmati rice pilaf, sautéed Brussels sprouts and lemon caper white wine sauce
Filet of Sole Francese
with barley pilaf, sautéed broccoli and francese sauce
Braised Lamb Shank
with mashed turnips, sautéed mixed vegetables and merlot natural au jus
Roasted Hudson Valley Duckling
with tawny port cranberry sauce, sautéed spinach and cracked pepper ginger sweet potato puree
Char-Grilled Rib Eye Steak
with horseradish mashed potatoes, sautéed green beans and rosemary cabernet reduction
Homemade Cavatelli Pasta
with sun-dried tomato in a pesto sauce topped with diver scallops
Fettuccini
with crab meat stuffed calamari tossed with fresh tomato basil sauce
CHOICE OF DESSERT
Sunday thru Thursday
Caramelized Apple Cheese Cake
with fresh whipped cream and raspberry sauce
Beggars Purse
filled with bittersweet belgian chocolate served with sorbet
Carrot Cake
with caramel sauce or assorted ice cream or sorbet
Friday and Saturday
Apple Crisp with Coffee Ice Cream
Mascarpone Cheese Cake with Raspberry Sauce
Banana Cake with Caramel Sauce
Carrot Cake with Caramel Sauce
Fresh Fruits with Ice Cream
Ice Cream / Sorbet
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