Hors d'oeuvres, Cape Cod Central Seafood Chowder, Tossed Field Greens Salad, Chef's Choice of Potato du Jour, Fresh Seasonal Vegetable, Coffee and Tea with Dessert

Pan Seared Tenderloin Au Poivre

Pan seared tenderloin served with a peppered brandy cream mustard bordelaise sauce

Stuffed Breast of Chicken Nantucket

Boneless breast of chicken with roasted shrimp, scallops, baby Spinach, red pepper, cheddar cheese and herb stuffing, topped with a chicken velonte sauce

Pan-Seared Salmon

Fresh farm raised salmon, dredged in crushed pistachio nuts, served with a lemon buerre blanc

Vegetarian Entrée

Roasted vegetable manicotti with mascarpone cheese served with grilled eggplant and tomato provencale

Please remember to give us your entrée selections at least 48 hours before your train departure.