Luncheon Suggestions

Appetizers

Chef's Soup du Jour Fresh Fruit Medley

Tossed Garden Salad New England Clam Chowder

Caesar Salad Greek Salad

Entrées

Luncheon entrees are served with choice of appetizer, appropriate accompaniments,

dessert, warm rolls and butter, coffee, tea or decaffeinated coffee.

Tenderloin Teriyaki

Beef tenderloin
stir-fried with Chinese vegetables in a teriyaki glaze served over steamed white rice.

Broiled Chatham Schrod
Lightly crumbed filet with a parsley- lemon butter.

Baked Stuffed Schrod
Sea Crest crab stuffing, lobster sauce.

Baked Stuffed Filet of Sole
Sea Crest crab stuffing, lobster sauce.

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, shiitake mushrooms and julienned chicken tossed in a garlic- parmesan butter sauce.