New Years Eve Dinner


New Years Eve Dinner Menu

Sunday December 31st, 2017

Reservations are required 1-978-692-5700 Seating begins at 8:30pm

All guests receive ‘4 course dinner’, noise makers’, and a ‘midnight toast’

Fireworks will be provided at 12:00am – Entertainment by “Big Time” 9pm-130am

Price per Person $92.00 includes all taxes and Service Charges



Lobster Bisque, light and creamy with chunks of fresh lobster.

Lobster Cocktail, fresh shucked claws and tails with traditional sauce, served in glass.

Panamanian Shrimp Cocktail, colossal southern gulf shrimp with classic cocktail sauce.

Caprese Crostini, heirloom tomatoes, fresh basil, fresh mozzarella, nestled on a garlic rubbed scali crouton, pesto droplets.

Sausage Stuffed Portobello, select mushroom caps, stuffed with north end, sweet Italian sausage and herbs, then baked and glazed with imported gruyere cheese.

Grilled Lolli-pop Lamb Chops, Imported Petit Lamp Rib Chops, marinated with olive oil, sherry, soy sauce, thyme, marjoram and black pepper, then grilled and served with a mint dressing.



Our Winter Signature Salad, crisp blend of winter greens, dried cranberries, fresh blueberries, mandarin orange segments, glazed pecans and chevre, dressed with balsamic vinaigrette.

Tuscan Caesar with Pancetta, crisp romaine tossed with pancetta, cherry tomatoes, croutons, parmigiana – reggiano cheese and our classic Caesar dressing.



Roast Prime Rib of Beef, au jus, aged black angus beef, slow roasted and served with a horseradish sauce, steak potato and sautéed spinach.

Filet Mignon, aged Black Angus beef, center cut 10-ounce steak, the most tender of all steaks, seasoned with our signature rub, char-broiled to perfection, garnished with onion rings and served with béarnaise sauce, roasted fingerlings and steamed fresh asparagus.

Stuffed Filet of Grey Sole, baked with a rich crabmeat filling, finished with shrimp sauce, served with fresh asparagus and fingerlings.

Tuscan Style Steak and Lobster, our tender 10-ounce New York sirloin, studded with garlic, seasoned with cracked pepper and sea salt, char-broiled and brushed with scampi butter and coupled with our crab stuffed North American Lobster tail, sautéed fresh spinach.

Classic Breast of Chicken Marsala, tender select breast sautéed with garlic, cremini mushrooms, parma prosciutto, Marsala wine and finished with demi-glace and a hint of gorgonzola. Served with wild mushroom ravioli.

Baked Stuff Shrimp with Maryland Crab, five jumbo gulf shrimp, stuffed with our Maryland crab cake recipe, baked to a golden brown, served with melted butter, fresh steamed asparagus and our steak potato.

Portobello Napoleon, fresh red and yellow bell peppers are sautéed with sweet onions, garlic, zucchini, eggplant, fresh spinach, glazed with Havarti cheese, then sandwiched between two Portobello mushrooms, baked and served with scallion white rice.



“Death by Chocolate”, molten lava cake, gluten free, for extreme chocolate lovers only, served warm with vanilla bean ice cream.

Lemon Raspberry Drop Tart, layers of light sponge cake bottom, lemon raspberry mousse, lemon cream, topped with raspberry drop.

Tiramisu, Classic Italian Desert, lady fingers soaked with coffee liqueur, layers of rich mascarpone and dusting of cocoa powder.