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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