Valentines's Day

• Appetizers •

Butternut Squash Soup - 6.50

Sautéed Portuguese Shrimp in Garlic Olive Oil and Parsley - 8.50

Sundried Tomato Mozzarella Ravioli with Pink Sauce - 7.95

Baby Greens with Goat Cheese, Oranges, Almonds and Sun Dried Cranberries - 7.95

Baked Crab Stuffed Mushrooms with Parmesan - 8.50

Warm Brie with Apples and Almonds - 8.50

Steamed Mussels in Garlic Herb Tomato White Wine Broth - 8.95

Coconut shrimp with Honey Mustard Sauce - 8.50

• Entrees •

Baked Brook Trout Stuffed with Crabmeat with Lemon Sauce - 22.50

Grilled Marinated Flank Steak in a Baked Potato with Fried Onions,

Cheddar Cheese, Scallion and Sour Cream Sauce - 18.95

Stuffed Chicken with Prosciutto, Spinach, Mozzarella,

 Red Wine Sauce and Roasted Potatoes - 17.95

Whole Wheat Spaghetti with Artichokes, Spinach, Tomato,

Mushrooms, Garlic and Parmesan - 15.95

Pan Roasted Bacon Wrapped Salmon with Orange Sauce - 20.50

Penne Pasta with Bolognese Meat Sauce - 14.95

Pan Seared Maple Barbequed Mahi Mahi with Grilled Pineapple - 20.95

Grilled Filet Mignon with Caramelized Onion, Red Wine Sauce

 and Rosemary Potatoes - 24.95

Baked Tilapia with Dill Caper Sauce and Risotto Cakes - 20.50

Old Fashioned Beef Stew with Potatoes and Vegetables - 16.95

Roasted Long Island Duck with Sun Dried Cranberry Sauce - 21.50

• Tavern Fare •

Roasted Turkey Vegetable Shepherd’s Pie Topped with Mashed Sweet Potato - 12.50

Baked Macaroni and Cheese with Salad - 10.95

Philly Cheese Steak Sandwich and Fries - 10.95

Fish and Chips - 12.50