Breakfast | |
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Renaissance Signature Dishes
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Two Soft Scrambled Eggs
with maine lobster, wild mushrooms, mascarpone cheese and chives.
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Lemon Souffle Pancakes
with raspberries, toasted pine nuts and raspberry syrup.
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Egg White Omelet (low Fat)
cooked in olive oil, with spinach, tomatoes and feta cheese.
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House Specialties
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Wild Mushroom and Asparagus Frittata
toasted almonds, sauteed tomatoes and hash browns.
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Two Eggs Poached On Crab Cake Hash
with crispy cornbread.
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Steak and Eggs
grilled baby rib-eye with poached eggs, white truffle cheddar and toasted brioche.
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Breakfast Panino
scrambled eggs, prosciutto and pecorino.
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Smoked Atlantic Salmon, Potato Latke Creme Fraiche and Giant Caper Berries
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Cinnamon Raisin French Toast
with fig port syrup.
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Blueberry and White Chocolate Chip Pancakes
with vermont maple syrup.
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Old - Fashioned Waffles
with vermont maple syrup and fresh fruit.
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Two Eggs Poached
neuskies canadian bacon, toasted english muffin and hollandaise sauce.
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Fresh Tropical Fruit
served with seasonal berries, yogurt and your choice of granola (carb conscious) or cranberry bread.
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Corned Beef Hash
with two poached eggs and hollandaise sauce.
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Lunch | |
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Appetizers
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Caesar Salad
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French Onion Soup
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Martini Shrimp Cocktail
carb conscious.
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House Salad
with extra virgin olive oil, oregano and lemon.
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Fried Calamari and Shrimp
with lemon aioli and roasted tomato vinaigrette.
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Tuscan Chicken Broth
with fresh vegetables and orzo.
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Smoked Chicken Quesadilla
with guacamole and pico de gallo.
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Chef Reichs serene Cuisine
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Roasted Organic Beet Salad
with sweet onion and dill vinaigrette.
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Maine Lobster Spring Roll
trio of American caviars.
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Roasted Heirloom Tomato Broth
with rainbow chard and giant cous-cous.
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Steamed Halibut
with frsh herbs, lemongrass and mussel broth.
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Grilled Baby Lamb Chops
marinated in chefs signature rub
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Tea-smoked Breast of Chicken
bamboo rice and coconut curry broth.
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Chefs rocket Salad
roasted peppers, bel;horn pasta and smoked mozzarella.
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House Specialties
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Grilled Petit Filet
with roasted potatoes and mushrooms
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Grilled Jumbo Shrimp and Scallops On Whole Wheat xo Noodles
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Grilled Chicken Caesar Salad
with prosciutto di parma and shaved parmesan.
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Fish and Chips
with malt vinegar.
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Oven Roasted New England Cod
with wild mushroom crust and organic potatoes.
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Grilled Atlantic Salmon
with angel hair pasta and papaya relish.
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Seafood Mixed Grill
with salmon, scallops, shrimp, and tuna, house vinaigrette.
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Chicago Style Chopped Steak Salad
with blue cheese, bacon, avocado and tomato.
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Wild Mushroom and Spinach Ravioli, Roasted Red Pepper Sauce
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Herb Roasted Vegetables
with grilled lemon and basil oil. (low cholesterol)
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Egg White Omelet
with spinach, tomatoes and feta cheese. (low fat)
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Dinner | |
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Starters
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Sweet Corn Broth
with curried rock shrimp and miso glazed shiitakes.
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Crispy Fried Asparagus
with parmesan mayo.
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Watercress and Endive Salad, Meyer Lemon Vinaigrette
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Martini Shrimp Cocktail
carb conscious.
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Pan Seared Maine Lobster Potstickers
with mango ponzo dipping sauce.
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Flatbread of Duck Confit, Basil Pesto and Fresh Mozzarella
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Smoked Black Pepper Gouda In Crispy Phyllo On Frisee Salad
roasted heirloom apples and torpedo shallots.
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Chef Reichs serene Cuisine - Starters
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Roasted Organic Beet Salad
with sweet onion and dill vinaigrette.
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Maine Lobster Spring Roll
trio of American caviars
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Roasted Heirloom Tmato Brith
with rainbow chard and giant cous-cous.
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Chef Reichs serene Cuisine - Mains
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Steamed Halibut
with fresh herbs, lemongrass and mussel broth.
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Grilled Baby Lamb Chops
marinated in Chefs signature rub, olive oil and mashed potatoes.
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Tea-smoked Breast of Chicken
bamboo rice and coconut curry broth.
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Chefs rocket Salad
roasted peppers, bellhorn pasta, smoked mozzarella, olive oil and fresh herbs.
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Chef Reichs serene Cuisine - Desserts
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Rosemary and Sugar Coated Peaches
lemon creme fraiche and almond biscuits.
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Baked Chocolate Tart
fresh raspberries and champagne.
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Mains
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Gian Spaghetti and Meatballs
With garlic rubbed striato bread
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Theatre Dinner Package $79.00 Per Couple | |
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Appetizers
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Gnocchi Pasta
with baby spinach, fresh tomatoes and shaved parmesean
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Rocket Salad
with olive oil, lemon and perorino cheese.
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Organic Leek and White Bean Soup
with fresh chives and truffle shavings.
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Entrees
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Basil Pesto Rubbed Block Island Swordfish
with grilled vegetable salsa and yukon gold potatoes.
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Grilled Tuscan Steak
with wited spinach, morel mushrooms and smoked bacon.
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Porcini Rubbed Breast of Chicken
with sweet pea risotto and barolo reduction.
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Maine Lobster Raviolis On Morel Cream
with silvered asparagus.
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Desserts
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Chocolate Macadamia Nut Pie
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Chocolate Hazelnut Torle
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Brandied Cherry and Fig Walnut Tart
with italian sweet cream.
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