Lunch
Monday through Saturday luncheons are three courses, and table served.
Fresh Mesculan Mix Salad
with tomatoes, cucumbers, Ship's dressing of crushed olives, parsley, herbs, wine vinegar and olive oil.
Entrée Selections
Eggs Benedict
with potato wedges and assorted fruit.
Basil Parmesan Chicken
Tender boneless breast of chicken, perfectly seasoned with basil and parmesan, served with fluffy rice and Julianne Carrots.
Fillet of Haddock
with white wine sauce and new baby potatoes.
Vegetarian Platter
served with seasonal vegetables. No animal products.
Beef Burgundy
Large chunks of tender beef in a hearty, savory burgundy sauce served on a bed of rice or noodles.
Pasta Primavera
tossed with carrots, snow peas and olive oil, and topped with sautéed onions, mushrooms and pine nuts.
Dessert
Deep Dish Apple Pie
Chocolate Mousse
Raspberry Dream Cake
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