Woodlands at the Promenade

sweet tomatoes, pine nuts, basil and olive oil on grilled baguette, topped with baby arugula

tropical fruit, jalapeno-lime dressing

with housemade cocktail sauce

with lavosh crisps

simmered in butter, garlic, shallots, white wine and fresh herbs

sesame seared ahi tuna, yuzu glaze, avocado cream with wakame and pickled ginger

slow roasted and pulled, three bite sized gourmet sandwiches

with sweet tomatoes, pine nuts and basil tossed with a lemon vinaigrette

romaine, shaved parmesan cheese and focaccia croutons

entrée size caesar topped with grilled chicken

organic mixed greens, roasted bell peppers, fried capers, pine nuts and sherry vinaigrette

organic mixed greens, fingerling potatoes, nicoise olives, green beans, anchovies, tomatoes and boiled egg with garlic-herb dressing

organic mixed greens and spinach tossed with apples, dried cranberries, pears and maytag bleu cheese with sherry vinaigrette

chicken, chopped romaine, watercress, avocado, tomato, smoked bacon, maytag bleu cheese, boiled egg with lemon vinaigrette

half roasted chicken with maple glaze served with garlic mashed potatoes and natural jus

seasonal vegetables and arugula salad served with butternut squash bread pudding

hand cut pasta tossed with shrimp, brown butter, sage and white truffles, flowered with parmigiano and black Umbrian truffles

hearty kobe beef ragout tossed with fresh pappardelle pasta and grana padano cheese

grilled and served with fennel-apple compote and fingerling potatoes

slow roasted, served with garlic mashed potatoes, pearl onions, braised fennel and red wine jus

16 oz., grilled, served with rosemary potato wedges and julienne spring vegetables

14 oz., slow roasted with garlic and herbs served with horseradish cream sauce and garlic mashed potatoes

8 oz., served with fingerling potatoes, fresh asparagus and red wine jus

20 oz., chicago cut steak marinated and grilled to perfection served with garlic mashed potatoes, fresh asparagus and red wine jus

with baby bok choy, tropical fruit salsa and yuzu vinaigrette

pan-roasted georges bank scallops simmered in a tomato-caper buerre blanc on parsnip-garlic mashed potatoes

olive-crusted block island swordfish steak served with rosemary potato wedges and julienne spring vegetables

organically farmed, macadamia nut crusted served with apple-fennel salad and ale braised barley

fresh ground with lettuce, tomato, pickles and onions, served on a brioche bun with sweet potato fries

with lemon vinaigrette

with lemon aioli

with lemon aioli

with scrambled eggs, smoked bacon, cheddar and chives on a brioche bun

sliced prime rib, 2 poached eggs, truffle scented hollandaise and chives on a toasted English muffin

multi-grain pancakes served with Vermont maple syrup

ask for today's preparation

made with seasonal vegetables

a variety of seasonal fruit served with butternut squash bread pudding

brioche with whipped cream cheese and fresh berries, served with Vermont maple syrup

smoked salmon, cream cheese, tomato, red onion and capers