Shrimp Cocktail-Large cooked & peeled shrimp served up in a chilled martini glass with more shrimp mixed in with lettuce & celery; it is all accented with our very own homemade cocktail sauce and fresh lemon slices.  

Deviled Eggs - Can be topped with a bit of spicy salsa, crab, shrimp or caviar to  you name it and  served with cocktail bread points on the side   

Smoked herbed salmon with smoked oysters & a roast garlic & dill cheese spread - Served with crackers

Cucumber Sandwiches-Tastey little Victorian open faced sandwiches on thin rye cocktail bread slices.    

Wild Mushroom Stuffed Ravioli  Awesome, Awesome! If you like mushrooms you gotta try this!    

Olives, Olives and more A fine selection of olives, Kalamata, black and Queen Anne. Some are stuffed with pimentos, others with cheese or roasted garlic. We added a tasty olive, cream cheese & walnut mixture served with mini toasts ... the perfect item to complete this marvelous selection.

Thayer’s Cottage Cheese & Fruit Salad An old favorite – a bed of lettuce, a scoop of small curd cottage cheese, atop sliced fruit and   drizzled with a bit of our raspberry vinaigrette dressing

Sorbet’ A scoop of luscious sorbet that is cool and refreshing. We can top it off for you with something that sparkles & fizzes if you choose.   

Thayer’s House Salad A tossed salad with fresh baby greens, strawberries, mandarin oranges and other goodies plus a serving of today’s extra special dressing selection or try balsamic vinegar & olive oil  

Creamy Chicken & Wild Rice -  Always a favorite with a  fantastic blend of ingredients including sliced almonds.

  The selections are endless and could be Creamy Tomato Basil, Crème of Wild Mushroom, French Onion, Crème of Asparagus, Green Bean & Almond, Red Lentil, Mulligatawny, maybe Chicken Noodle or Egg drop- I’ll guarantee that no matter what we select,  it will be something spectacular!  

Vegetarian Vegetable Soup A tomato based soup accented with a ton & 1/2 of vegetables –kinda like eating a garden without the dirt  is always available. 

From the Sea - 

Baked Torsk - A favorite way to do cod - My dad called it “a poor man’s lobster”... careful, this is rich & cooked in white wine, dill & butter! 

Grilled Shrimp- Many, many shrimp (approximately  a pound of large shrimp) served on a bed of white & wild rice or a Pasta with orange sauce. 

Lobster filled Ravioli- This dish is remarkable! A grilled slipper Lobster tail tops striped egg ravioli filled with tasty Lobster meat. It is all served atop our creamy alfredo sauce and sprinkled with finely grated gourmet parmesan, chopped parsley & a few toasted pine nuts.  

Beef Glorious Beef 

A Bone in Rib eye Steak- Truly, a delicious steak!  The flavor of this steak is far and away, better than one without the bone, and that kind is good. 

Roast Prime Rib of Beef Burgundy -  Delicious, is not enough to say about this entree!  Once you try it, the flavor of this roast is something you will be craving

Filet Mignon Steak-  Awesome tender and juicy steak!  Have it done to your specifications. Served with our burgundy Morel sauce or perhaps a béarnaise sauce. 

Vegetarian Selection 

Veggies & Pasta- Sautéed veggies, and today’s pasta, and our creamy alfredo sauce, finely grated gourmet cheeses.  

Vegetarian Lasagna - Pasta stuffed with veggies and tofu, tomatoes, and pine nuts topped with a delicious marinara and freshly shredded parmesan cheese

Vegetarian Stir Fry -  sautéed veggies in peanut oil, seasoned with 5 spice and garlic accompanied with rice noodles

Platters do cost more per plate but, every once in a while we are asked to do a Combination Platter  

Petite Filet, Lobster Ravioli & Shrimp Now this is heaven!  A 5oz filet mignon grilled the way you like it, topped with a beef burgundy and Morel wine sauce plus Lobster ravioli & shrimp - This dinner looks great and tastes even better than it looks!!

Petite Filet, and Grilled Scallops  A 5oz filet mignon grilled the way you like it, topped with a beef burgundy and Morel wine sauce plus Bay Scallops served with fresh dill and drawn butter. 

Fowl 

Bone in Breast of Chicken - Baked and served on a bed of white & wild rice or today’s Pasta. Served with Thayer’s Alfredo, Raspberry or Orange with Mandarin sauce. 

Grilled Quail - Baked and served upon a bed of white & wild rice or today’s Pasta. Served with Thayer’s spicy oriental Mandarin sauce. 

Bone in Free Range Duckling - Baked and served upon a bed of white & wild rice or today’s Stuffing. Accompanied by Thayer’s Raspberry or Orange with Mandarin sauce. 

Grilled Medallions of Ostrich - Delightfully rich and flavorful served up on a bed of white & wild rice or today’s Stuffing. Accompanied by Thayer’s saucy BBQ or Orange Mandarin sauce. 

Pork Selection

Pork Osso Bucco- Smoked first then baked in wine, flavored with a hint of garlic, served on a bed of today’s pasta, saffron rice or white and wild rice pilaf and topped with Sharon's Spaghetti Sauce or her Orange Mandarin. This is one terrific entrée!!  

Standing Crown - Chops- Baked to perfection, then thick sliced and served with our sage and garlic dressing upon a bed of rice  pilaf and topped with Sharon's Garlic apricots Mandarin sauce.

Desserts

Just a few possibilities - pecan pie, crème puffs or baklava, pineapple upside down cake, flaming peach melba, tiramisu or crème renverse’e au chocolat, chocolate chip cookies, lemon meringue pie, or carrot cake, scones with clotted crème , Red velvet cake, Fresh Strawberry Pie, brownies, Lemon bars.