(Monday - Friday Only - See Dinner Menu Suggestions for Weekends)

Plated & Served

Choice of One Soup

• Clam Chowder
• 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 with Bleu Cheese Dressing +$2/pp

Served with Freshly Baked Rolls & Butter

Choice of Three Entrées

• Oven Roasted Meatloaf with demi glace
• Steak and Guinness Broil with grilled onions & mushrooms
• Tenderloin Tips with mushrooms and Madeira sauce over rice pilaf
• Chicken Française – egg dipped breast of chicken, finished in a lemon white wine sauce
• PLP Fettuccine – chicken, Prosciutto ham, red pepper, fresh spinach, basil cream sauce
• Chicken Piccata - sautéed breast of chicken with a lemon - caper white wine sauce
• Chicken Florentine - chicken breast stuffed with fresh spinach, roasted red peppers and goat cheese with velouté sauce
• Roasted Turkey with gravy and mashed potatoes
• Scallop Stuffed Sole with Newburg sauce
• Grilled Yellow Fin Tuna with Niçoise Salad
• Grilled Swordfish with lemon caper butter
• Broiled New England Scrod with lemon-butter
• Almond Citrus Crusted Salmon
• Penne a la Vodka – penne pasta tossed in a tomato parmesan cream sauce

Choice of Two Desserts

• Chocolate Mousse
• Cheesecake with Raspberry Sauce
• Strawberry Shortcake (Seasonal)
• Apple Crisp ala Mode (Seasonal)

4 Course Lunch (soup, salad, entrée, dessert) - $25 per person plus 6% tax and 20% gratuity

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