Banquet Menu

Banquet Dinner
Salad Course‍
Served with assorted warm rolls & butter
Abigail’s House Spinach Salad

With crumbled goat cheese, diced bacon, sun-dried cranberries, and roasted almonds with a citrus vinaigrette

Tuscan Salad

Hand-gathered field greens, hot house tomatoes, Vidalia onions,
marinated artichoke hearts, buffalo Mozzarella, crisp
polenta croutons and a garlic-infused aged balsamic vinaigrette

Classic Caesar

Romaine lettuce, garlic herb croutons, Parmesan ribbons, house made Caesar dressing, and Cherry Confetti tomatoes

Tossed Green Salad Baby

Field greens, grape tomatoes and diced cucumbers dressed in a citrus vinaigrette

Please order upon arrival from the following entrees-choose 3 for your special menu
Bell & Evans Mushroom Chicken

Marinated in fine herbs and served atop a bed of wild mushroom risotto and topped with smothered onions, sauteed wild mushrooms, and herb jus

Grilled 15 oz. New York Sirloin Steak

served with your choice of chilled garlic and herb butter, brandy and peppercorn au poivre sauce, herb demi-glace, or traditional Bernaise sauce; accompanied by seasonal vegetable medley and garlic whipped potatoes

Rigatoni ala Vodka

grilled chicken, sweet Italian sausage, caramelized onions and spinach in a tomato ala vodka sauce

8 oz. Filet Au Poivre (Add $5.00)

grilled to order and served in a brandy peppercorn
au poivre sauce with garlic whipped potatoes and roasted vegetables

Beer-Basted Rotisserie Chicken

served in a natural jus with ratatouille and garlic whipped potatoes

Oakwood Grilled Line-Caught Center-Cut Swordfish

tomato and zucchini cous cous, haricot vert, fines herbes butter with tri-colored Holland bells

Redfish Nouvelle

lightly blackened with Cajun seasonings and topped with shrimp, scallops, leaf spinach, and a Mornay sauce; served with a baked potato and house-made zesty coleslaw

Honey-Seared Wild Atlantic Salmon

Seared in‍ our brick oven with native honey and fresh herbs, served in a sweet honey and mustard sauce with a maple-glazed sweet potato and asparagus spears

Center-Cut Gorgonzola Pork Chop

topped with Gorgonzola cheese and a sun-dried cherry sauce, served with garlic whipped potatoes and ratatouille

Shrimp & Scalops Fra Diavolo

jumbo Gulf shrimp, New Bedford day boat scallops, and a house-made spicy tomato pomodoro sauce served atop a bed of linguini with shaved Grana Padano

Eggplant Timbale

roasted eggplant layered with spinach, sun-dried tomatoes, and herb Alouette cheese; topped with a smoked buffalo Mozzarella cheese and zesty tomato marinara sauce

Served with freshly-brewed coffee, decaf coffee, & herbal teas
Traditional Tiramisu

Abigail’s version of this classic, topped with shaved dark chocolate and fresh whipped cream

Chocolate Layer Mousse Cake
Rich chocolate cake layered with a whipped chocolate mousse

Native Apple Strudel
Served warm with a vanilla bean and bourbon sauce