Function Dinner Menu Acts I, II & III 

The following are price fixed menus that we offer.  We are more than happy to accommodate changes to these menus or entirely different menus depending on your needs.  Our dinner menu has been enclosed in this informational packet to assist you further in planning your event.

 

Function Dinner Act I

First Course: select one

• New England clam chowder

• Mixed green salad with balsamic vinaigrette

• Caesar salad

Entrees (served with potato and vegetable du jour):  select one

• Oven roasted salmon topped with ponzu glaze and pickled ginger served on Thai rice salad with papaya, mango & pineapple salsa

• Bell & Evans all natural chicken piccata with vegetable risotto

• Sliced pork tenderloin served with a golden pear and peppercorn sauce

• Pilot House house steak served with a port wine sauce.

 

Dessert: select one

• Crepes filled with vanilla ice cream, served with seasonal fruit

• Cape Cod mud pie with berries and fruit coulis

• Cheesecake with seasonal berries

• Apple strudel with vanilla sauce

• Seasonal fruit cake with vanilla ice cream

• Coffee or Tea

$30.00 per person (plus 7% tax and 18.0% gratuity)

*You may add an extra choice at a cost of $3.00 per person

 

Function Dinner Act II

First Course:  select one

• New England clam chowder

• Lobster bisque with dill crème fraîche

• Cold gazpacho with bay shrimpMixed green salad with balsamic vinaigrette

• Caesar salad

Entrees (served with potato and vegetable du jour):  select one

• Stuffed sole with spinach, crabmeat and bay shrimp, served with a dill beurre blanc

• Grilled barbecue salmon served on a cilantro lime rice, with a pineapple, mango vanilla relish

• Grilled duck breast served with a peach, green leek, peppercorn relish

• Breaded stuffed breast of chicken with sun-dried tomatoes, prosciutto, buffalo mozzarella, and served with Marsala wine sauce

• Egg battered chicken stuffed with spinach, bay shrimp, diced lobster, and ricotta cheese, served with Nantua sauce

• Sliced pork tenderloin served with a golden pear and peppercorn sauce

• Grilled rump steak served with a cabernet red wine sauce

• Egg battered cod, topped with a bay shrimp and scallop sauce

• Pinot braised lamb shanks with roasted garlic vegetable confetti and natural au jus

• Sautéed veal scalloppine with German spaetzle and a wild mushroom sauce

 

Dessert: select one

• Crepes filled with vanilla ice cream, served with seasonal fruit

• Cape Cod mud pie with berries and fruit coulis

• Cheesecake with seasonal berries

• Apple strudel with vanilla sauce

• Seasonal fruit cake with vanilla ice cream

• Coffee or tea

$35.00 per person (plus 7% tax and 18.0% gratuity)

*You may add an extra choice at a cost of $3.00 per person

 

Function Dinner Act III

First Course: select one

• New England clam chowder

• Lobster bisque with dill creme fraîche

• Chilled gazpacho with New England lobster and creme fraîche

• Lobster chowder with corn,Tasso, potato and jalapeño cream

• Caesar salad salad served with grated asiago, parmesan and croutons

• Fancy salad: mixed greens, olives, spicy pecans, tomatoes, goat cheese, with balsamic vinaigrette

• Specialty salad with buffalo mozzarella, heirloom tomatoes and arugula and aged balsamic vinaigrette

Entrees: select one

• Shelled one and a half pound lobster topped with a lobster cognac sauce

• Beef tenderloin stuffed with spinach and lobster, served with a cabernet red wine glace

• Rack of Colorado lamb chops served with a balsamic peppercorn sauce

• 8-ounce center cut Angus beef filet mignon served with a creamy six peppercorn cognac sauce

• 12 ounce grilled Angus New York sirloin steak with caramelized onions and Gorgonzola sauce

• Surf and Turf: 6-ounce petite center cut filet with 3 jumbo shrimp, stuffed with crabmeat and topped with dill beurre blanc

• 12 ounce saddle veal chop, topped with a shitake mushroom sauce

• 10 ounce grilled swordfish steak, served on coconut rice and topped with a mango and papaya fruit vanilla relish

• Chatham sole filets filled with spinach, lobster mousse, truffles topped with a Nantua sauce

• Sautéed cod topped with lobster meat and a citrus beurre blanc

• Salmon en crôute: poached salmon with lobster-truffle, chive mousse, baked in puff pastry served with a dill champagne sauce

Dessert: select one

• White and dark chocolate mousse served in a chocolate scallop shell nestled on whipping cream, garnished with seasonal berry coulis

• Black Forest cake with whipping cream

• Cheesecake monterosa: Mascarpone ricotta cheese divided by a layer of spongecake with wild strawberriesTiramisu cake

• Orange sorbet in a natural orange shellSacher torte: a great chocolate cake

• Individual pear tartlet

• Viennese table ($10.00 extra) Viennese table is a beautiful display of petit fours, baba au rhums, chocolate dipped strawberries, mini fruit tartlets, chocolate mousse cups, assorted chocolate truffles  

• Coffee or Tea

45.00 per person (plus 7% tax and 18.0% gratuity)*You may add an extra choice at a cost of $3.00 per person