Menu

Appetizers

Chilled Shrimp served with a tangy sauce

Oysters on the half shell

Fruit bowl

Soup

Fish Chowder

An abundance of fresh fish and shellfish

stewed in tomato and Pernod broth.

Entree's

Venison

Served in red port with assorted seasonings and Juniper

berries. .Sprinkled with crackled black pepper and pan

seared. Topped with Port Cranberry sauce and Rice.

Duck

Roasted Duck served with baby turnips, peas, and

pomegranate.