Hors D'oeuvres (select two)
| Chef's Vegetable Medley | |
| Salmon Mousse | |
| with Roe on an English Cucumber Round | |
| Spicy Lime & Cilantro Cured Maine Shrimp | |
| Warm Brie & Apple Crostini | |
| Scallops Wrapped in Bacon | |
| with Pure Maple Syrup | |
| Gulf Shrimp Cocktail | |
Salads (choose one for group)
| Seafood Cavatappi | |
| with Lemon Cream, Capers & Sweet Red Peppers | |
| Commercial Street Salad | |
| Mesclun Mix, Mandarin Oranges, Craisins, Candied Almonds, Gorgonzola Crumbles with a Blood Oranges Balsamic Vinaigrette | |
| Spinach & Strawberry | |
| with Herbed Goat Cheese & Sweet Sherry Vinaigrette | |
| Caprese Salad | |
| Marinated Mozzarella with Tomato & fresh Basil | |
| Traditional Caesar Salad | |
| Fresh Garden Salad | |
Soups (select one)
| French Onion Soup | |
| New England Clam Chowder | |
| Lobster Bisque |
Entrees (select two)
| Beef Tenderloin | |
| with a Roasted Shallot and Red Wine Demi Glaze | |
| Chicken Oscar | |
| Chicken Breast Baked and Topped with Tender Asparagus, Maine Crab and Bearnaise Sauce | |
| Citrus Glazed Salmon | |
| Grilled and Served on a bad of Fresh Baby Spinach & Glazed with Citrus Honey Butter | |
| Chicken Galliano | |
| Lightly Breaded Chicken Pan Fried, Topped with Spinach & Bacon in a Pernod Cream Sauce | |
| Baked Stuffed Lobster Tail | |
| Maine Lobster Tail Stuffed with Seasoned Bread Crumbs & Maine Crabmeat | |
| Baked Stuffed Haddock | |
| Fresh Haddock with Crabmeat Stuffing, Topped with a Creamy Lobster Newburg Sauce | |
| Blackened Pork Tenderloin | |
| with a port Wine Apricot Reduction | |
Sides (select one vegetable & one potato choice)
| Mashed Potatoes | |
| Rice Pilaf | |
| Thyme Roasted Yukon Gold Potatoes | |
| Asparagus Bearnaise | |
| Honey Glazed Baby Carrots |
