Choice of One Soup

• Clam Chowder
• Broccoli and Cheddar Soup
• Chicken Vegetable Soup
• Butternut Squash Bisque (Seasonal) +$1.50/pp
• Lobster Bisque +$1.50/pp

Choice of One Salad

• House Salad with Herb Vinaigrette Dressing
• Caesar Salad +$2.00/pp
• Iceberg Wedge w/Bleu Cheese Dressing +$2/pp
  Served with Freshly Baked Rolls & Butter

Choice of Three Entrées

• Chicken Piccata - sautéed breast of chicken with a lemon-caper white wine sauce
• Chicken Française – egg dipped breast of chicken, finished in a lemon-garlic sauce
• Chicken Savoy – chicken breast stuffed with spinach, Prosciutto & gorgonzola cheese, sun dried tomato cream sauce
• Roasted Turkey - with mashed potatoes, gravy, green beans and cranberry sauce
• PLP Fettuccine – chicken, Prosciutto ham, red pepper, fresh spinach, basil cream sauce
• Penne a la Vodka - penne pasta tossed in a tomato parmesan cream sauce
• BBQ Pork Baby Back Ribs (half rack) with mashed potatoes or rice pilaf & vegetable. Full rack +$5/pp
• Roast Prime Rib au Jus with mashed potatoes & vegetable +$5/pp
• Tenderloin Tips - mushroom and Madeira sauce over rice pilaf
• Steak and Guinness Broil – Tender steak marinated in Guinness Stout Ale with grilled onions and mushrooms
• Veal Marsala – tender escallops of veal in a rich Marsala demi glace with mushrooms
• Center Cut Grilled Pork Chop - with apple-cranberry chutney
• Filet of Sole Florentine – sole rolled with fresh spinach, topped with a Chardonnay cheese sauce
• Scrod Casino – Filet of scrod topped with red peppers, bacon and shallot butter
• Almond Citrus Crusted Salmon - served with rice pilaf
• Rosemary Salmon – fresh grilled salmon seasoned with rosemary

Choice of Three Desserts

• Apple Crisp with Buck’s Vanilla Ice Cream (Seasonal)
• Cheesecake with Raspberry Sauce
• Chocolate Mousse
• Strawberry Shortcake (Seasonal)

4 Course Dinner (soup, salad, entrée & dessert) - $32 per person plus 6% tax and 20% gratuity

3 Course Dinner - $27 per person plus 6% tax and 20% gratuity