Lunch

Lunch specials not available on the weekends

Course One

Gazpacho
Spanish soup of chilled vegetables garnished with infused extra virgin olive oil

Paragon Calamari
tossed with lemon and cherry peppers

Hummus Plate
with pita chips and olives

Course Two

Cobb Salad
with julienne ham and turkey, greens, avocado, hard boiled egg,
applewood bacon, avacado, and tomatoes with a bleu cheese dressing

Crab & Lobster cake
on Texas Toast with wilted spinach, aged Vermont cheddar,
cole slaw and french fries

Steamed Maine Mussels
in a chorizo tomato broth served with grilled focaccia bread

Wrap of the day
served with mixed greens or french fries

Dinner

Course One

Grilled Peach and Beet Salad
with crumbled Stilton Bleu Cheese and a white balsamic vinaigrette

Tuna Tartar
Spicy sushi-grade tuna seared with housemade chips and pickled cucumber salad

Gazpacho
Spanish soup of chilled vegetables garnished with infused extra-virgin olive oil

Course Two

Atlantic Halibut Filet
Pan roasted over heirloom tomato cous cous

Grilled Filet Medallions
topped with a Stilton Blue Cheese butter and served with
grilled baby sweet potatoes and summer vegetables

Seared yellowfin tuna
with a sesame crust, a soy ginger glaze and served with
purple sticky rice and pineapple salad

Seared crispy duck breast
with a bing cherry sauce, cous cous and summer vegetables

Pappardelle sauteed with chicken
and sundried tomatoes in a pink tomato sauce

Course Three

Chocolate Molten Lava cake
with buttercrunch ice cream

Strawberries-n-cream creme brulee