Prime Rib
Slow roasted Angus prime rib of beef au jus accompanied by a traditional popover.

Tenderloin of Beef
7oz center cut of beef tenderloin grilled to perfection served with a Béarnaise sauce.

Veal with Crabmeat
Tender top of Veal sliced thin and sautéed with lump crabmeat and lightly covered with a delicate cream sauce and topped with asparagus spears.

Filet & Shrimp
Roasted tenderloin of beef served fantailed with brandied Demi-glaze accompanied by two jumbo shrimp stuffed with fresh Maine crabmeat.

Sunset Salmon
8oz filet of Salmon seasoned and baked with a delightful smoked Salmon and horseradish crust.

Atlantic Haddock
Haddock roasted en papillote with shitake mushrooms, black truffles and a light court-bouillon.

Roast New England Duckling
Crispy duck served with a glaze of poached baby pears and dried cherries.

Shrimp Wellington
Four jumbo Shrimp stuffed with Maine crabmeat and encased in a Puff Pastry.

Carter Notch Chicken
Boneless breast of chicken stuffed with apples and cranberry and finished with a supreme sauce.

Stuffed Chicken with Shrimp Rockefeller
This sophisticated spin on the original, features shrimp, spinach, parmesan and bacon –accented wit a dash of Tabasco and Pernod and lightly dusted with herbs

Chicken Madeira
Sautéed boneless breast of chicken with artichoke, mushrooms and sun dried tomatoes, in a Madeira wine sauce.

S & G Chicken
Parsley, sage, rosemary and thyme combine to make a delightful herb crust for this chicken breast, which is stuffed with wild rice and apricots, served with a light champagne sauce.

Vegetarian Entree
Grilled vegetable ravioli in a creamy spinach sauce garnished with roasted plum tomatoes