Entrees |
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North Atlantic Salmon Fillet
Sauteed shrimp, artichokes and spinach with a roasted shallot cream sauce
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Center Cut Filet Mignon
Choice of an exotic mushroom saute or
horseradish crust, port wine sauce and caramelized onions
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Paupiettes of Veal Saltimbocca
Veal scaloppini filled with spinach and goat cheese wrapped in prosciutto and
finished in a sherry, garlic butter sauce and fresh sage
Served with risotto and asparagus
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Long Island Duck
Roasted boneless duckling with an orange grand marnier sauce with red onion and thyme relish |
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New York Strip Au Poivre*
Cracked melange of peppercorn encrusted with a cognac cream sauce |
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The Farmhouse Crab Cakes
Prepared with jumbo lump crab, lightly pan seared finished in the oven
and served with a whole grain mustard sauce |
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Baby New Zealand Rack of Lamb
Herb mustard and shallot crust with a rosemary infused lamb demi
served with apple mint chutney
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French Cut Breast of Chicken
Sauteed apples, toasted pecans and maple butter served with sweet potato raviolis |
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Surf and Turf
The Farmhouse crab cake with a whole grain mustard sauce and filet mignon pan seared and served with an exotic mushroom sauté |
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Farmhouse Pasta
Rock shrimp, andouille sausage and spinach tossed with linguini in a tomato cream sauce with shaved locatelli cheese |
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