Lunch

Course One

Cup of New England Clam Chowder

Classic Caesar Salad

Southwestern Seafood Cakes
with Sherry Mayo and Corn Salsa

Course Two

Linguine Roma
with Garlic, Basil, Tomatoes, and Olive Oil

Haddock Baked
with Buttered Bread Crumbs, Mashed Potatoes and Chef’s Vegetables

Asian Salmon Burger
on a Bulkie Roll with Shredded Cabbage and Wasabi Mayo

Course Three

Chocolate Cup
Filled with Raspberry Mousse and Fresh Berries

Upside Down Apple Pie
with Cinnamon Ice Cream

Dinner

Course One

Cup of New England Chowder

Rhode Island Stuffies

Steamed Mussels
with Chorizo, Banana Peppers and Potatoes

Course Two

Bay Shrimp and Scallop Fettuccine Alfredo

Coconut Crusted Mahi Mahi
with Pineapple Butter Sauce

Cedar Roasted Salmon
with Northwest Berry Sauce

Course Three

Chocolate Cup
Filled with Raspberry Mousse and Fresh Berries

Upside Down Apple Pie
with Cinnamon Ice Cream