Chef's Soup du Jour
Tossed Garden Salad
Caesar Salad
Fresh Fruit Medley
New England Clam Chowder
Greek Salad
Entrées
Luncheon entrees are served with choice of appetizer, appropriate accompaniments, dessert, warm rolls and butter, coffe, tea or decaffeinated coffee.
Tenderloin Teriyaki*
Beef tenderloin stir-fried with Chinese vegetables in a teriyaki glaze served over steamed white rice.
Broiled Chatham Scrod
Lightly crumbed filet with a parsley-lemon butter.
Roast Chicken New England
Boneless breast, apple raisin bread stuffing, pan gravy and cranberry sauce.
Chicken Monterey*
Sautéed boneless marinated breast, topped with roasted peppers and portabello mushrooms. Served over steamed jasmine rice.
Pasta and Chicken Primavera
Penne pasta with broccoli and cauliflower florettes, red peppers, carrots, shitake mushrooms and julienned chicken tossed in a garlic-parmesan butter sauce.
