Bateaux New York

crisp romaine tossed with herbed croutons and shaved parmesan in a traditional caesar dressing

lobster simmered in butter and blended with sherry and creme fraiche

roasted chipotle and maple breast of chicken, served with seasonal greens and new england succotash, and pear tomato cream

farm raised salmon pan seared with essence of ginger and clementine, served with toasted moroccan vegetable couscous

manicotti filled with ricotta cheese and topped with bay scallops, rock shrimp, pe mussels and traditional alfredo

red pepper couli, roasted vegetables and imported cheese in a puff pastry bundle served with baby greens and fennel salad

traditional rich cheesecake with a seasonal fruit compote

rich two-layer cake filled with a delicate chocolate mousse enrobed in a smooth dark chocolate ganache

lobster simmered in butter and blended with sherry creme fraiche

a variety of fresh tomatoes, mozzarella and basil drizzled with evoo and balsamic

maine crab cakes served with creamed corn and a warm slaw, includes pork

local greens, fuji apples, strawberries, blue cheese and candied pecans with a raspberry vinaigrette

roasted chipotle and maple breast of chicken, served with seasonal greens and new england succotash, and pear tomato cream

farm raised salmon pan seared with essence of ginger and clementine, served with toasted moroccan vegetable couscous

manicotti filled with ricotta cheese and topped with bay scallops, rock shrimp, pe mussels and traditional alfredo

braised beef short ribs served with a wild mushroom confit, smashed root vegetables, au jus and an herbed compound butter

tender pork marinated in bourbon and young poached peaches served with haricot vert and a fricassee of yams and squash

red pepper couli, roasted vegetables and imported cheese in a puff pastry bundle served with baby greens and fennel salad

traditional rich cheesecake with a seasonal fruit compote

rich two-layer cake filled with a delicate chocolate mousse enrobed in a smooth dark chocolate ganache

layers of lady fingers, dark rum, belgium chocolate and a light mascarpone

chef's daily dessert selection

with aged ny cheddar cheese

with bananas foster syrup

with a choice of dressings

fire-roasted fresh pasta with sundried tomatoes, sautéed spinach and parmesan reggiano

roasted chipotle and maple breast of chicken topped with a pear tomato cream

with white wine, lemon and capers

with dill, lemon, shaved red onions and capers accompanied with ny style bagels and cream cheese