First Courses

CHILLED SHRIMP COCKTAIL
w/ TANGLEWOODS SPICED HORSERADISH SAUCE

WOODLAND MUSHROOM SAUTE’ w/ PROSCIUTTO AND ASIAGO CHEESE ON GRILLED BRUSCHETTA

DUCK TRAP MAINE SMOKED TROUT FILLET
w/ CREAMY HORSERADISH SAUCE AND DILL CUCUMBER SALAD

TANGLEWOODS CLAMS CASINO
w/ VERMONT CHEDDAR AND MAPLE CURED BACON

MAINE CRAB CAKES
SERVED w/ GRILLED CORN-PEPPER RELISH AND ROASTED GARLIC AIOLI

BAKED ROASTED GARLIC, SPINACH AND SMOKED CHEDDAR DIP
w/ PANNINI BREAD

Soups

NEW ENGLAND CLAM CHOWDER WITH SWEET CORN

CHEF’S POT OF SOUP

Salads

TANGLEWOODS CAESAR SALAD
w/ ROASTED RED PEPPERS AND SPICED PECANS

SEASONAL MIXED GREENS WITH CRISP-FRIED ONIONS
AND CHOICE OF DRESSING

SPINACH AND RADICCHIO SALAD
w/ GORGONZOLA, MUSHROOMS AND MAPLE-CURED BACON VINAIGRETTE

Pastas

HANDMADE RAVIOLI FILLED WITH MAINE CRABMEAT
IN PROSCIUTTO-LEEK CREAM

PENNE TOSSED IN GARLIC OIL
w/ BROCCOLI, ROASTED RED PEPPERS, PORTOBELLO MUSHROOMS, VERMONT CHEVRE AND CALALMATA OLIVES

PAN SEARED SEA SCALLOPS ON WHITE TRUFFLE MAC AND CHEESE
w/ SWEET GREEN PEAS AND PROSCUITTO

Main Courses

BUTTERMILK FRIED BREAST OF CHICKEN MEDALLIONS
IN PEPPER CREAM GRAVY w/ ROASTED GARLIC MASH POTATOES

SESAME-CORIANDER CRUSTED TUNA STEAK
IN SCALLION-GINGER SAUCE w/ WASABI AND BASMATI RICE

GRILLED NEW YORK SIRLOIN IN KENTUCKY BOURBON SAUCE
w/ CRISP-FRIED ONIONS AND BAKED POTATO

GRILLED BREAST OF DUCK
FINISHED IN CARMELIZED ONION-CHIPOTLE DEMI-GLACE
w/ SWEET POTATO FRIES

PAN ROASTED COFFEE SPICED RUBBED ATLANTIC SALMON FILET
IN SWEET ROASTED RED PEPPER VINAIGRETTE
w/ BLACK BEAN RELISH AND BASMATI RICE

GRILLED FILET MIGNON WITH GORGONZOLA CHEESE
IN A PORTOBELLO MUSHROOM DEMI-GLACE w/ RED POTATOES

SAUTEED SHRIMP IN TEQUILA-ORANGE SAUCE
w/ CRANBERRY CHIPOTLE DRIZZLE AND SMOKED CHEDDAR GRITS

ROASTED RACK OF LAMB
BASTED WITH MAPLE-MUSTARD GLAZE FINISHED IN ROASTED GARLIC-ROSEMARY DEMI-GLACE AND RED POTATOES