March Wine Dinner

Harvest Display

Award Winning Seafood Chowder

Peppered Duck

Peppered Duck Breast with Red Wine Raspberry Sauce on a Bed of Baby Leaf Greens with Mandarin Oranges, Candied Walnuts & Fresh Raspberries Served with Duchess Potatoes

Fresh Filet of Haddock on a Pool of Tomato Curried Sauce Topped with Mango Pico de Gallo & Drizzle with a Beet Glaze Served with Basmati Rice & Green Beans

Maine Blueberry Bread Pudding served with Salted Caramel Ginger Sauce