OUT TO LUNCH

ENTREES
Statler Chicken Breast with Cognac Cream
Fennel Scented Pork Tenderloin with Mustard Demi Glace
Pan Seared Quail with Sage & Roasted Garlic Buerre Blanc
Portabella, Spinach & Marscapone Stuffed Chicken with Roasted Garlic Jus
Chicken Coq Au Vin, Mushrooms, Cippolini Onions & Red Wine
Braised Lamb Shank with Olives, Watercress & Pinot Noir Jus
Braised Beef Short Rib with Port Reduction & Gremolata
Roasted Atlantic Salmon with Lobster, Lemon Scallion Butter
East Coast Halibut with House Chorizo Cream & Littleneck Clams
Sauteed Shrimp with Parmesan Gnocchi, Bacon & Vodka Sauce
Filet Mignon with Crispy Onions & Cabernet Demi Glace
New York Strip, Balsamic Grilled Portabellas, Rosemary & Tomato Demi Glace
Ribeye Steak with Hunter Mushrooms & Bleu Cheese Cream
Chilean Sea Bass with Roasted Fennel Salad & Tomato Cream
Roasted Veal Chop with Caramelized Apples, Morel Mushrooms & Brandy Cream
Colorado Lamb Rack, Mustard Herb Crust & Rosemary Jus
Petite Filet & Jumbo Shrimp, Chili-Lime Beurre Blanc
DESSERT
Fresh Fruit Tarts with Vanilla Pastry Cream & Raspberry Sauce
Maple Cheesecake, Vanilla Sauce
Carrot Cake, Cream Cheese Icing, Warm Caramel
Chocolate Flourless Cake, Mango, Cherry Coulis
Warm Bread Pudding, Maple Anglaise
All prices are subject to 20% Service Charge, 10% Vermont State & Local Meals Tax.
ENTREES & DESSERTS
LET’S GET STARTED
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BACK IN FIFTEEN
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OUT TO LUNCH
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MIX AND MINGLE
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DINNER BELL
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DRINKS!
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GENERAL INFORMATION
PLATED
STARTERS & APPETIZERS
ENTREES & DESERTS
BUFFETT
STATIONS
Dinner Bell