• Alfredo sauce, sautéed spinach and toasted lemon-herb bread crumbs
  • Asparagus spears, grilled prawns and finished with a lobster sherry cream sauce
  • Seared Nantucket Bay scallops, browned butter cream and caramelized fennel
  • Maine lobster meat, chive-butter sauce and baby arugula
  • Grilled shrimp, garlic butter, Chablis wine reduction and sautéed escarole
  • Baked in a lobster-saffron broth with littleneck clams, PEI mussels and shrimp topped with buttered crumbs