Main Dining Room
Saturday ~ December 31, 2011
Seatings at 4:00 - 6:00 - 8:00 - 10:00

Prologue
Lobster Bisque

Act 1
Shrimp Cocktail or  Black & Bleu Crostini  or  Chicken Boursin Pastry

Act II
Mesculan Salad

Act III

From the Moat
One and half pound fresh Maine Lobster    $74.95

Fresh Salmon fillet blanketed with prosciutto finished with a lemon dill cream sauce  $42.95

 The finest crabmeat available, blended with seasonings to create our own crab cakes,
drizzled with a dijon glaze   $47.95

From the Stockyard
An 8oz Filet Mignon grilled to your liking and rested on a bed of
wild mushrooms and onions sauteed in a rich merlot demi   $55.95  
Add a 6oz Lobster Tail ~ $20

Slow roasted 14oz Prime Rib, dressed in natural au jus  $50.95

Stuffed Pork Loin, filled with a sauerkraut stuffing, accented with apples,
sun-dried cranberries and feta cheese, finished with a port veloute sauce    $37.95

From the Courtyard 
Italian breaded Chicken Breast, with a smooth ricotta cheese filling, pan seared and finished with a red pepper marinara sauce   $39.95

From the Cauldron
  Fresh asparagus and broccoli tossed with roasted red peppers, artichokes and oven roasted tomatoes, simmered in a sherry and Boursin cream sauce, served with penne pasta  $31.95

Atlantic Blue Crab sautéed and tucked into five raviolis, tossed with a Lobster cream sauce and dressed with three Jumbo Shrimp   $38.95

Portabella Mushroom Ravioli, sauteed with a rich Marsala wine sauce   $ 35.95

Epilogue
Crème Brule Cheesecake ~ Chocolate Fantasy Cake ~ Peanut Butter  Pie

Tax and gratuity are not included in above pricing
18% gratuity will be added to parties of ten or larger

Reservation Only

~ Entertainment in the Pub ~ 8-12:30 ~
Doug Smith & Rick Gilbert