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Garlic crostini with caramelized onionsand fontina cheese
Pecorino romano and aged asiago refinethis rich and creamy classic served withhomemade tortilla chips
Laced with roasted garlic, served with tomato chutney, kalamata olives and warm pitas
Tossed in parmesan cheese and paired withroasted red pepper cream
Combination of renowned ingredientsaccompanied by all the extras
Gyro meat atop mesclun greens tossed with kalamata olives, cherry tomatoes and feta cheese in a lemon caper dressing
Mesclun greens loaded with hard boiled eggs, bleu cheese, cheddar, smoked chicken, bacon and tomatoes
Hearts of romaine lettuce, bermuda onion, bleu cheese and croutons with a Italian vinaigrette, topped with a 4 ounce filet
French onion soup chicken and sausage gumbo soup of the moment
Fresh iceberg lettuce and field greens topped with bacon, egg, cheese, and mesquite infused chicken with choice of dressing.
Crisp romaine lettuce tossed with croutons, fresh parmesan, and our one of a kind caesar dressing.
Smoked turkey and honey ham thinly sliced and served on a wheat kaiser with lettuce,tomato, and provolone cheese. Accompanied by mini-muffins and yogurt.
Our secret house recipe meatloaf with a rich mushroom gravy. Garlic mashed potatoes and fresh vegetable du jour complete this home-style favorite.
Fresh atlantic salmon filet crusted with a fresh herb pesto. Served atop wild rice pilaf with a drizzle of creamy horseradish dijon sauce and fresh vegetable du jour.
A six ounce slice of slow roasted prime rib sliced served au jus with garlic mashed potato and fresh vegetable du jour.
Marinara and creamy mascarpone cheese laced with italian sausage, proscuitto ham, and pepperoni atop with italian sausage, proscuitto ham, and pepperoni atop penne rigate.
Quarter baked chicken spiked with jamaican jerk seasoning. accented with mango & jasmine rice and fresh vegetable du jour.
Garlic rubbed pork loin, slow roasted and topped with port wine mushroom sauce. Served with wild rice pilaf and fresh vegetable du jour.
Half pound angus burger grilled and topped with cheddar cheese on a kaiser roll complemented with lettuce, tomato, dill pickle spear, and fries.
Mesquite infused chicken breast smothered with sauteed mushrooms and onions, american and monterey jack cheeses. Accompanied by BBQ sauce, fries and dill pickle spear.
Broiled pork ribblets, charred and smothered in ginger BBQ sauce paired with sweet potato fries and honey mustard-horseradish dipping sauce
Grilled and served with preserved mango sauce and truffled potato chips
Creamy cheddar, gouda and fontina bechamel with applewood smoked bacon. Paired with our truffled potato chips. Add maine lobster for $7
Bass ale battered hoki and truffled potato chips served with malt vinegar
Two flour tortillas filled with blackened tilapia, avocado creme fraische, pico de gallo and lettuce
r braised pork carnitas in flour tortillas with pico de gallo, queso fresco, lettuce and our own house hot sauce
Grilled chicken, cheddar cheese, monterey jack,and pico de gallo in a jalapeno tortilla
Half sandwich of smoked turkey, fire-roasted red peppers, mozzarella, lettuce, and balsamic along side a cup of gumbo or soup of the moment
Chicken breast with provolone, applewood smoked bacon, honey mustard and truffled potato chips
Two grilled pitas stuffed with gyro meat, tomatoes crunchy onion tzaziki and truffled potato chips
Thinly sliced prime rib with provolone, grilled onion and au jus on a hoagie roll and truffled potato chips
Applewood smoked bacon, fried green tomato and lettuce on toasted sourdough and sweet potato fries
Lettuce, onion, and a tomato on our house brioche bunserved with truffled potato chips
Barbeque beef & Southern fried chicken. Oven roasted new potatoes, fresh vegetable du jour, Chef's choice of salad, and warm rolls and butter.
Garlic rubbed pork loin, slow roasted and topped with port wine mushroom sauce. Oven roasted new potatoes, fresh vegetable du jour, tossed salad, Chef's choice of salad, and warm rolls and butter.
Baked atlantic salmon filet topped with Sherry dill butter, wild rice pilaf, fresh vegetable du jour, tossed salad, chef's choice of salad, and warm rolls and butter.
Cold cut display with honey ham and smoked turkey. Sliced cheese tray with cheddar, swiss, and provolone. Chef's choice of relishes, potato chips, chef's choice of salad, and silver dollar rolls.
Choose two sauce and two pasta options
Garlic crostini with caramelized onions and fontina cheese
Laced with roasted garlic, served with tomato chutney, kalamata olives and warm pitas
Thinly sliced aged, cured meats and local hand selected artisan cheeses with fruit and crostini
Sesame crusted and thinly sliced with wasabi, pickled ginger, cucumber noodles and soy sauce
Hand - picked north atlantic scallops served pan seared atop lightly wilted field greens with coconut curry and roasted shallots
Combination of renowned ingredients accompanied by all the extras
Pecorino romano and aged asiago refine this rich and creamy classic served with tortilla chips
Tossed in parmesan cheese and paired with roasted red pepper cream
Sweet and succulent fresh mussels in a white wine and saffron broth with grilled sourdough
Lightly breaded and served with harissa marinara and wedge of lemon
A Station favorite for years
Our chefs daily creation
Mesclun greens, feta, cherry tomato, kalamata olive and pan seared salmon with lemon caper dressing
Baby spinach, chevre, strawberries, red onion and toasted almonds in raspberry vinaigrette
Iceberg wedge with gorgonzola, cherry tomato, bermuda onion and bacon with a roasted red pepper and garlic dressing
Classic style with perfectly toasted cheese topping
Our own herb bread boule filled with gumbo or the soup of the moment
Crisp romaine tossed with homemade caesar dressing, croutons and a parmesan crisp
Iceberg lettuce, bermuda onion, bleu cheese and croutons tossed in Italian vinaigrette and topped with a 4 ounce
Mesclun greens, hard boiled eggs, bacon, cheddar, bleu cheese and smoked chicken
Herb crusted salmon topped with a horseradish and dijon cream sauce. Served with wild rice pilaf.
Slow roasted garlic and herbed olive oil rubbed pork loin, topped with rosemary demi-glace. Served with oven roasted new potatoes.
Lightly seasoned, baked chicken breast topped with a rich herbed cream sauce with broccoli, honey ham, and three cheeses. Accompanied by wild rice pilaf.
Breast of chicken stuffed with a savory herb stuffing, finished with a light and tart cranberry glaze. Served with oven roasted new potatoes.
Aged, choice rib eye roasted with cracked pepper and garlic. Served au jus with a baked potato.
An 8 oz. cut of black angus bacon wrapped filet mignon complimented with bearnaise sauce and a baked potato.
Italian breaded veal cutlet topped with fresh basil, pine nuts, and portabella mushrooms. Served atop linguine and fresh marinara.
Grilled marinated vegetables layered with fresh ricotta cheese and served in a bloody mary broth
Chicken breast, mushrooms, tomatoes, scallions and fettuccine in a smoky, light cream sauce
Maine claw meat in a pasta shell with champagne-tarragon cream and lime essence
Traditional potato gnocchi in a truffle-infused roasted tomato sauce with asparagus and chevre
Penne pasta in a chevre cream sauce topped with grilled and sliced portabella mushrooms, shallots and roasted red peppers
12 ounce hand-selected steak with roasted garlic herb butter, baked potato and broccolini
Center cut black angus with garlic confit and veal demi, asparagus and mashed potato
Filet oscar topped with crabmeat, hollandaise, and asparagus
Slowly braised with natural pan demi, served over cannellini bean ?stew' with broccolini
With preserved mango sauce, mashed potatoes, and broccolini
Grilled boneless center cut chop served with apple chutney, broccolini and mashed potatoes
Slowly cooked under vacuum with fig, port and natural lamb juices until fork tender,served with mashed potatoes and broccolini
Seared duck breast with roasted red potatoes, bing cherry demi, asparagus and beet chip
Pan seared and roasted with a champagne jus, garlic confit, roasted potatoes and broccolini
Stuffed with Andouille, spinach and mozzarella topped with tomato basil sauce, accompanied by wild rice and asparagus
Dry blue cheese crumbles, tomatoes, and crisp bacon with your choice of dressing
Pan seared with confit tomato, roasted red potatoes, and broccolini
Seared to a crust in our aromatic spice blend and paired with asparagus and wild rice
With tomato confit and a light citrus-lavender broth, mashed potatoes, and broccolini
Accompanied by wasabi mashed potatoes, quinoa-raspberry crumb and asparagus
Four cheese, four meat lasagna and chicken parmesan, fresh vegetable du jour, chef's choice of salad, warm garlic toast, and butter.
Beef Stroganoff with egg noodles and herb baked chicken, garlic mashed potatoes and gravy, fresh vegetable du jour, Chef's choice of salad, warm rolls, and butter.
Slow roasted pork loin with port wine mushroom gravy, and chicken cacciatore. Wild rice pilaf, fresh vegetable du jour and chef's choice of salad, warm rolls, and butter.
Atlantic salmon filet with creamy horseradish dijon sauce, grilled swordfish with orange chile butter glaze. Wild rice pilaf, fresh vegetable du jour, chef's choice of salad, warm rolls, and butter.
Select two: Roasted pork loin, herb stuffed chicken, glazed pit ham, roast breast of turkey, or top round of beef.
Muffins, pastries, fresh fruit display, and assorted chilled juices. Hot tea and freshly brewed coffee.
Bran muffins, granola & assorted yogurt, fresh fruit display, assorted chilled juices, hot tea, and freshly brewed coffee.
Scrambled eggs, biscuits & gravy, choice of bacon, link sausage, or ham., Add $1.50 per person for extra choices, and hash brown potatoes. Assorted mini-muffins, pastries, chilled orange juice, hot tea, and freshly brewed coffee.
Fresh seasonal vegetable selection accompanied by a variety of assorted relishes with fresh herb dip. Serves 50 people
Chilled gulf shrimp served with a spicy, homemade cocktail sauce. Accompanied with fresh lemon slices and tabasco.
Swiss, cheddar, and pepper-jack cheese served with an assortment of gourmet crackers. Serves 50 people
Variety of bite-size meats and cheeses on miniature baguette.
Served with guacamole, sour cream, and salsa. Serves 50 people
Homemade spinach dip served in an herbed bread bowl surrounded by cocktail rye bread with caraway. Serves 50 people
An array of fresh seasonal fruit creatively presented. Serves 50 people
Bias sliced salmon accented with capers, shaved red onion, lemon wedges, and creamy dill & caper sauce.
Smoked turkey, provolone cheese, walnut and basil pesto, and fresh alfalfa sprouts wrapped inside a sun-dried tomato tortilla.
Sauteed mushrooms stuffed with blue crab stuffing, poached in white wine and smothered with melted provolone cheese.
Bacon wrapped chicken liver or water chestnuts.
Served BBQ, buffalo, or spicy thai style with bleu cheese dressing and celery sticks.
Snow crab dip made with fresh peppers and chef's secret blend of cheeses and spices served in an herbed bread boule surrounded by cocktail rye bread with caraway. Serves 50 people
Bite-size shrimp beer battered and deep-fried golden brown. Accompanied by our homemade cocktail sauce. Approx. 360 pieces
A variety of flavors including lorraine and seafood in miniature quiche form.
Cocktail wienies smothered in our very own BBQ sauce.
Tender button mushrooms, beer battered and deep-fried golden brown. Accompanied by tangy ranch dressing. Approx. 160 pieces
French baguette brushed with olive oil and fresh garlic toasted and topped with Mediterranean tomato pesto. Finished with parmesan cheese.
Scaled down version of a classic: filet tips and traditional mushroom duxelle wrapped in puff pastry. Complimented by rosemary demi-glace.
Skewered pieces of tender beef paired with bell pepper, onion, and mushroom with a light orange and chile glaze.
Tender chicken with a rich peanut sauce stretched on a skewer and capped with pineapple.
Choice of marinara, BBQ, or plumb sauce.
Tender chicken breast strips lightly breaded and fried. Served with our house, honey mustard dressing.
Spiked with clove, glazed with a sweet pineapple sauce, and slow roasted. Served with our honey mustar dressing and mayonnaise., Serves approximately 50-75., Serves approximately 120-150
Tender, boneless turkey accompanied by our house dressing., Serves approximately 50-75., Serves approximately 120-150
Tender and juicy, seasoned with our own spice blend. Served with creamy horseradish, au jus., Serves approximately 50-75., Serves approximately 120-150
A full beef hindquarter, seasoned with garlic, herbs, and spices then slow roasted twelve hours. Complimented by creamy horseradish sauce and au jus., Serves approximately 120-150
Served with roasted garlic aioli and bearnaise sauce., Serves approximately 25
Boneless roast of lamb leg injected with garlic and fresh rosemary. Accompanied by roasted garlic aioli and mint jelly., Serves approximately 75-100
Served with strawberry glaze
White chocolate mousse, chocolate cake crumbles, and Irish cream
Apple, cherry, blueberry, and peach