Friday September 2nd

Two Seatings 6:45 and 8:45

Lobster & Leek Crepe

with a Lobster, Brandy,

Chive Sauce

Olive Oil & Herb Brined Atlantic Halibut

over Warm Roasted Corn

and Tomato Succotash

with Southern Black Eyed Peas

and Flash Grilled Broccolini

Lemon Cheese Cake

with Diced Fresh Pineapple Compote

and Dulce de Leche


Saturday September 3rd

Two Seatings 6:45 and 8:45

Roasted Mushroom Bolognese

over Pappardelle Pasta 

with San Daniele Prosciutto

and a Chiffonade of Fresh Sage

Grilled Twin Tournedos of Beef

with Two Sauces 

(Béarnaise & Port Demi)

Yukon Gold Potatoes

Summer Squash Provencal

Chocolate Walnut Brownie

with Malted Milk  Ice Cream



Monday September 5th

One Seating at 7 O'clock 



Lobster Bisque

with Sweet Sherry and Fresh Thyme


Hearts of Romaine Salad

Fresh Basil Butter Milk Dressing

and a Petite Lobster-Crab Cake


Steamed and Grilled Half

Four Pound Lobster 

with Two Sauces

(Ginger Mustard & Tarragon Butter)

Warm New Potato Salad


Warm Cinnamon Brioche Doughnut

with Espresso Ice Cream


Tuesday September 6th

One Seating at 7pm

Pan Seared George's Bank Scallop

over a Petite Pasta Carbonara

with Apple Wood Smoked Bacon

Salad of Nantucket Red Oak Lettuce,

Yellow Cherry Tomatoes

Vermont Blue Cheese with an

Aged White Wine Vinaigrette

“Heart” of the Rib Eye

Grilled in the Style of Tuscany,

Rubbed with Fresh Rosemary,

Cracked Pepper and Lemon,

on a Cannellini Bean Ragout

Flourless Chocolate Cake

with Fresh Strawberries

and a Drizzle of White Chocolate


Wednesday September 7th

One Seating at 7pm

Lobster & Corn Risotto Milanese,

  with  Roasted Bartlett White Corn,

Black Truffles Fresh

Late Summer Peas

Compressed Watermelon

and Arugula Salad

with Crumbled Feta 

Center Cut Sliced Sirloin

with a Cippolini Onion Barolo Sauce,

Fresh Herb Roasted Fingerling Potatoes

Individual Layered Carrot Cake

and Cream Cheese Ice Cream


Thursday September 8th

One Seating at 7pm

Jumbo Lump Maryland Style

Crab Cake with a

Dijonnaise Chardonnay Cream

Composed Salad of Fall Greens,

Local Beets and a

Sherry Vinaigrette

Our Classic Individual Beef Wellington

with a Wild Mushroom Duxelle,

Roasted Rosemary Potatoes a Port Wine Demi Glace and  Roasted Golden Zucchini

Tahitian Vanilla Panna Cotta

with Maine Blueberries

and Almond Biscotti


Friday September 9th

One Seating at 7pm

Low Country Style Shrimp & Grits

with BBQ Demi, Pickeled Red Onions

and  Fried Okra Garnish


Salad of Local  Greens 

& Honeycrisp Apples,

Candied Pecans and a

Sherry Vinaigrette

Atlantic Halibut Roasted

in Parchment with Julienne  Leeks

Summer Squash Sun Gold Tomatoes, 

and Dill Russian Fingerling Potatoes


Butterscotch Creme Brûlée

with Old Time Caramel Corn


Saturday September 10th

Two Seatings 6:45 and 8:45

Roasted Mushroom Bolognese

over Pappardelle Pasta 

with and San Daniele Prosciutto

in a Fresh Sage

Grilled Twin Tournedos of Beef

with Two Sauces

(Béarnaise & Port Demi)

Yukon Gold Potatoes Haricot Verts Provencal

Chocolate Chip Bouchon Brownie

with Malted Milkshake Ice



Chef/Owner   All Kovalencik

Sous-Chef   August Wing 

Pastry-Chef   Alice Kellogg