Meals/Food

lobsterroll

BREAKFAST includes Freshly Brewed Starbucks Coffee and Tazo Tea
With Chilled Orange, Grapefruit, and Cranberry Juices

THE BREWSTER
Muffins, Danish, Croissants, Bagels
Fruit Preserves, Marmalade, Butter, Cream Cheese
Sliced Fresh Seasonal Fruit and Seasonal Berries
Variety of Greek Yogurt

THE POPPONESSET
Sliced Fresh Seasonal Fruit and Seasonal Berries
Variety of Greek Yogurt
Farm Fresh Scrambled Eggs with Chives GF/DF/V
Applewood Smoked Bacon GF/DF
Country Sausage Links GF/DF
Oven Roasted Potatoes with Peppers and Onions GF/DF/V
Muffins, Danish, Croissants and Bagels
White and Whole Wheat Bread
Fruit Preserves, Marmalade, Butter, Cream Cheese

DINNER BUFFET
Each Buffet Includes Freshly Brewed Starbuck’s Coffee, Tazo Hot Tea Service, Freshly Squeezed Lemonade, Freshly Brewed Iced Tea

BLUEBERRY POND
Zucchini and Basil Vichyssoise, Garlic Croutons GF/V
Mixed Baby Greens with Blueberries, Fennel, and Blue Cheese GF/V
Raspberry Vinaigrette
Roasted Mushroom and Herb Salad GF/DF/V
Couscous Salad with Golden Raisins, Pine Nuts, Scallions DF/V
Roast Strip Loin of Beef*, Rosemary Cabernet Reduction GF/DF
Quinoa and Corn Cakes, Braised Kale, Sun-Dried Tomato Pesto V
Sautéed Medallions of Chicken, Mushroom Marsala Sauce DF
Sour Cream and Chive Mashed Potatoes GF/V
Locally Grown Seasonal Vegetable
Freshly Baked Artisan Breads and Rolls with Sweet Cream Butter
Mini Blueberry Cheesecake and Fresh Fruit Tart Bar V

SEA CAPTAIN’S DINNER
Lobster Bisque, Tarragon Crème Fraiche
Red Leaf Lettuce and Watercress Salad, Cucumber, Roasted Shallot GF/V
Buttermilk Dressing
Broccoli and Cauliflower Salad GF/DF/V
Creamy Red Wine Dressing
Fresh Fusili Pasta Salad DF/V
Grilled Swordfish Steak, Grilled Pineapple Salsa GF/DF
Carved Prime Rib of Beef*, au Jus, Horseradish Chantilly GF
Lentilles du Puy Stuffed Beefsteak Tomatoes GF/DF/V
Roasted Fingerling Potato Medley GF/DF/V
Locally Grown Seasonal Vegetable
Freshly Baked Artisan Breads and Rolls with Sweet Cream Butter
Chocolate Mousse Cups, Whoopie Pies, Fruit Tartlettes V

ITALIAN BUFFET
Italian Wedding Soup Parmesan Cheese
Arugula Salad with Asiago and Portabella Mushrooms Caramelized Shallot Vinaigrette GF/V
Classic Caesar Salad
Tomatoes, Fresh Mozzarella, Basil GF/V
Portabella Parmesan V
Chicken Piccata Lemon Caper Sauce
Shrimp Fra Diavolo GF/DF
Parmesan and Chive Risotto GF/V
Parsley Buttered Farfalle V
Seasonal Vegetable Ratatouille GF/DF/V
Freshly Baked Focaccia DF/V
Chocolate Cannolis and Pistachio Cannolis, Miniature Éclairs V

OCEAN EDGE CLAM BAKE
New England Clam Chowder Oyster Crackers
Mixed Baby Greens Sun-Dried Cranberries, Candied Walnuts, Goat Cheese Balsamic Vinaigrette GF/V
Red Cabbage and Broccoli Slaw GF/V
Sweet Potato Salad with Roasted Shallots Maple Vinaigrette GF/DF/V
Corn Bread with Sweet Cream Butter V
1-1/2 Pound Steamed Maine Lobster GF/DF
Red Ale Steamed Soft Shell Clams with Linguica Drawn Butter & Broth GF
Grilled Flat Iron Steak* Cabernet Mushroom Sauce GF/DF
Charred Split Chicken Herb and Sweet Cider Vinegar Basted GF/DF
Cassoulet de Legumes, Garlic Toast Points V
Marbled Creamer Potatoes GF/V
Fresh Local Corn on the Cob GF/V
Strawberry Shortcake Fresh Whipped Cream V
Boston Crème Torte V

Please follow this link to see the Children’s menu: 2014 Childrens Menu

GF – Gluten Free, DF – Dairy Free, V – Vegetarian