The Back Burner

Toasted marshmallows, coffee creme anglaise chocolate ice cream.

Filled with amaretto cream & Chocolate covered bananas.

With pecan coconut biscotti.

Walnut financier with vanilla or honey poached carrots, sweet whipped ricotta & cinnamon creme anglaise.

Vanilla and chocolate

Two scoops of vanilla ice cream drizzled with Creme de Menthe

Two scoops of vanilla ice cream drizzled with creme de cacao

Two scoops of vanilla ice cream drizzled with kahlua

Kahlua, creme de cacao, vodka, chambord, & mil

Godiva chocolate and chambord

Mixed green salad with dried cranberies, crumbled bleu cheese, spiced walnuts, and grape tomatoes. Served with our house-made balsamic vinaigrette

Crispy romaine hearts with grated aged asiago and crispy spiced crouton, tossed with back burners own caesar dressing.

Served daily

Prepared in the traditional style with sliced corned beef, swiss cheese, sauerkraut, and russian dressing.

With fresh mixed greens, sliced tomato, and tartar sauce.

Roasted turkey, double cream brie, roasted red peppers, snow pea shoots, sliced tomato, and fresh quacamole in a tortilla wrap.

Served with mixed greens and sliced tomato. Available on white, multigrain, sourdough, marble rye, croissant, or kaiser roll.

Preserves, crackers and specialty condiments

Vegetable dips, dessert sauces, jams, preserves, sauces and syrups.

Jumbo shrimp stuffed with horseradish, wrapped in applewood-smoked bacon, and served with a tangy dill sauce.

Lightly breaded and fried, served with warm tomato basil sauce.

Served with 3 house-made garnishes.

Herb and goat cheese stuffed eggplant with a tomato basil sauce, toasted pine nuts and shaved asiago cheese.

Local mushrooms topped with jumbo lump crab imperial and finished with creamy Bearnaise sauce.

Sauteed with minced garlic, chorizo sausage, cherry tomatoes, flat leaf parsley in a white wine broth. Served with a toasted baguette

Served with toasted pita points and small crudites with crumbled feta and black olives.

Pan fried duck and ginger pot stickers served with sweet and spicy dipping sauce.

Mixed baby field greens, spiced walnuts, dried cranberries, cherry tomatoes, crumbled bleu cheese, and a house-made balsamic vinaigrette dressing.

Fresh arugula with diced tomatoes, fresh basil, toasted pine nuts, cabernet cranberry, artichoke hearts and shaved pecorino romano cheese, with a roasted shallot and orange vinaigrette.

Romaine hearts tossed with house-made caesar dressing and garlic croutons.

Crisp iceberg lettuce, red onions, crumbled bacon, tomatoes, and bleu cheese dressing.

Roasted red and yellow beets, mesclun mix, candied walnuts, crumbled gorgonzola, and fresh grapefruit served with a citrus beet dressing.

Our signature dish, a back burner tradition.

An ever-changing selection featuring the freshest ingredients.

Saffron risotto, foie gras roasted fingerlings, whipped pomme puree, cracked sage & piave vecchio polenta.

Grilled asparagus, wilted baby bok choy, cranberry blossom pattypan squash, grilled zucchini, haricot verts wrapped in applewood smoked bacon shiitake, goat cheese, roasted red pepper & spinach strudel.

Black cherry & feta compound butter,grand cru demi, whole grain mustard cream, burgandy butter dressing back burner style add $2.50 en croute style add $2.50.

Lump crab folded with shrimp mousse, roasted almond basmati rice, sauteed zucchini & squash nest, red pepper oil.

Horseradish risotto, grilled asparagus, caramelized onion/thyme butter sauce.

Sweet potato rosti, sweet corn souffle, herbed beurre blanc.

Dijon pomme puree, grilled micro zucchini and a whole grain mustard sauce.

Peruvian white sweet potato puree, champagne braised rainbow chard, blackberry gastrique.

4 oz. Petite filet mignon and 6 oz. butter braised lobster tail served with a white truffle pomme puree, sauteed spinach, accompanied by grand cru demi and drawn butter.

Herb infused gnocchi tossed in gorgonzola demi, toasted pine nuts and watercress.

Herbed ricotta & mozzarella cheeses, tomato basil sauce and fried basil

6 oz Grilled medium rare served with parsnip pureee, wilted baby bok choy and black cherry truffled butter.

Smoked tomato and burgundy braised leg and thigh, foie gras roasted fingerlings, foraged mushrooms and black garlic, burgundy cream sauce.

Cremini, shiitake, hedgehog, portobello, and pecorino toscano.

Mixed micro greens, sweet chili aioli.

Crisp romaine tossed with herbed croutons, asiago cheese and our house-made caesar dressing. Served in a crisp parmesan basket.

Chef selection of 3 cheese, accompanied by grilled baguette and dried fruits.

Served with toasted pita points and small crudites with crumbled feta and black olives.

A back burner tradition

Red and yellow beets, baby mixed greens, candied walnuts, Gorgonzola cheese and fresh grapefruit. Finished with a citrus or beet vinaigrette.

Drizzled with clover honey.

Mixed greens, crumbled blue cheese, cherry tomatoes, candied walnuts, and house made balsamic dressing.

4oz Filet, goat cheese and basil scrambled eggs, thyme roasted fingerling potatoes.

Poached eggs, grilled maple smoked ham, fresh english muffin, hollandaise sauce, southwestern hash.

Apple smoked bacon, onion, and swiss cheese.

Folded with shrimp mousse, firm parmesan polenta, wilted baby spinach, and cipollini onion sauce.

Local mushroom and bacon filled served with browned sausage and a sage shallot sauce.

Stuffed french toast granny smith apples, cinnamon cream, apple coulisse and fresh whipped cream.

Potato pancakes, caviar, and dill cream.

2 Eggs prepared to your liking, grilled asparagus, bacon, and potato hash.

Strawberry, raspberry, blackberry, served with brown sugar creme fraiche.

Lump crab folded with shrimp mousse, roasted almond basmati rice, sauteed zucchini & squash nest, red pepper oil.

Sweet potato rosti, sweet corn souffle, herbed beurre blanc.

Smoked tomato and burgundy braised leg and thigh, foie gras roasted fingerlings, foraged mushrooms and black garlic, burgundy cream sauce.

Herbed ricotta & mozzarella cheeses, tomato basil sauce and fried basil.

Herb infused gnocchi tossed in Gorgonzola demi, toasted pine nuts and watercress.

Pan seared and served over sweet and sour cucumber, with tomato and red onion salad.

Served with rice salad.

With roasted red peppers, buffalo mozzarella and roasted garlic aioli on a toasted kaiser.

Daily selection.

Our signature spread made from Vermont sharp cheddar cheese.

All our cheese trays are custom designed for each customer's needs.

A bite size assortment of fresh vegetables accompanied by a choice of dips. Three sizes available.

Some of our most popular fillers curried chicken salad roasted pepper bruscetta and parmesan shrimp, orange, and wild rice salad st. agur and brandied cherries

Toppped with decadent combinations herbed chevre and cucumber smoked salmon, sour cream, and dill duck proscuitto and orange zest roast beef and horseradish.

Cucumber and boursin cheese lemon, feta, and kalamata olive peanut butter and jelly smoked salmon, cream cheese, and dill our famous chicken salad peanut butter and bacon.

Mixed greens, grape tomatoes, crumbled bleu cheese, caramelized walnuts, and dried cranberries. Served with our signature balsamic vinaigrette.

Chopped romaine hearts, grated asiago, and freshly made croutons. Served with our Caesar dressing.

All white chicken breast meat with mayonnaise, mustard, and celery.

Egg, mayonnaise, salt, pepper.

Red bliss potatoes with hard boiled eggs, sour cream, mayonnaise, and green onion.

Just the freshest fruit available. No sugar added.

Wild rice with artichokes, red onion, red pepper, and a light creamy curried dressing.

Made from white albacore tuna with red onion.

Red cabbage, crumbled bleu cheese, and our secret dressing.

Made fresh daily