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ENTREES
BLACK ANGUS TENDERLOIN WITH HORSERADISH SAUCE
BEEF BOURGUIGNONNE
LEMON CHICKEN WITH CAPERS & ITALIAN PARSLEY
CHICKEN FRANCESE
CHICKEN MARENGO
CHICKEN MILANESE
COQ AU VIN
CHICKEN BREAST STUFFED WITH SPINACH & CHEVRE
CHICKEN BREAST STUFFED WITH APPLES, CRANBERRIES & WALNUTS
FIVE SPICED SALMON WITH CUCUMBER SALAD
SALMON KOULBIAC
SALMON IN CRISP RICE PAPER
GRILLED SALMON WITH CRANBERRY MUSTARD GLAZE
"NOURRITURE" SIGNATURE LOBSTER PIE
LOBSTER POPOVERS
NAVRIN OF LAMB
SEAFOOD CREPES
PAELLA
BASS WITH LOBSTER, SHRIMP & SCALLOPS WITH HOLLANDAISE SAUCE
SHRIMP CREOLE
BAKED STUFFED SHRIMP WITH BAY SCALLOP DRESSING
GULF SHRIMP WITH FIJI APPLES & SUGAR SNAP PEAS IN A HONEY DIJON CREME SAUCE
HERB CRUSTED RACK OF LAMB
LAMB NOISETTES WITH FRESH MINT SAUCE WRAPPED IN PUFF PASTRY
NEW ENGLAND CLAMBAKE
SURF & TURF
consumption of raw or undercooked seafood may increase your risk of food-borne illness
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