Dinner a la Carte

~ Tantalizing Soups ~

SOUP OF THE DAY. Each day our Executive Chef creates a different soup using the freshest available ingredients. Ask your server for today's selection. 

NEW ENGLAND CLAM CHOWDER. A classic combination of Clams, Potatoes, and Onions in a hearty cream broth. 

VEGETARIAN FRENCH ONION SOUP. Prepared with Spanish and Bermuda Onions, Roasted Garlic served with a Parmesan Crouton and topped with melted Swiss and Provolone cheese and Crispy Onions. 

 

~ Classic Starters and Salads ~

MIXED GREENS SALAD. Fresh greens, juicy tomato, cucumber, carrot and crisp red onion with honey balsamic dressing.

CAESAR SALAD. Classic salad of Romaine, shaved Parmigiano Reggiano and House Baked Croutons tossed in our house made dressing.

Enrich your salad by adding chicken, salmon or portobello mushrooms!

~ Evening Mains ~

*GRILLED BEEF TENDERLOIN. Roasted Tomatoes, Bacon Coffee Jam and Crispy Shallots. Served with Chef's Fresh Accompaniments.

COD FRITTES. Boston Ale-Battered Cod served with Pickled Parsnips, Lemon Caper Aioli and Shoestring Pomme Frites.

WINTER ROOTS & GRAINS. Roasted Vegetables, Multi-grains, Braised Winter Greens, Chimichurri, and Fried Parsnips.

PAN SEARED CHICKEN BREAST. Served with Chardonnay Pan Sauce, Forest Mushrooms Confit, Potato Medallions, and Seasonal Vegetables.

Entrees include appropriate seasonal starch and vegetables, Garlic Crusted French bread, Whipped Butter and Extra Virgin Olive Oil.


Community Harvest

We participate in Sustainable Food programs. We proudly serve Starbucks Coffee, Brewed Decaffeinated Coffee, and Tazo Teas.


If you wish an item or preparation not listed above, please inform your Club Manager. We shall make every reasonable attempt to accommodate you. 
Please inform your server of any food allergies. 

*Note: Consumption of raw or undercooked foods of animal origin may increase your risk of food-borne illness. Consumers who are especially vulnerable to food-borne illness should only eat food from animals thoroughly cooked.