Sit-Down Dinners

All of our Dinner Entrees include House Salad of Choice, Vegetable, Starch, Rolls and Butter




Eggplant Cutlets layered with Roasted Red Peppers and Goat Cheese, Complimented with a Lemon Shallot Vinaigrette

O'Connor's Crab Cakes


Twin Cakes of Blue Crab Pan Seared, served with Wasabi Spiked Vegetable Slaw and Sweet Corn Sauce

Wild Mushroom Risotto


Seared Forest gathered Mushrooms with Creamy Arborio Rice, Parsley, Parmesan and White Truffle Oil

Sweet Potato Sadie


Ravioli of Roasted Sweet Potato, Shallots and Mascarpone Cheese finished with a sauce of Brown Butter, Candied Walnuts and Crumbly Bleu Cheese

Clams Casino


Clams and Bacon covered in Panko Bread Crumbs Baked til golden brown in the shell with Paprika and Grated Cheese


Warm Goat Cheese Salad


Fresh Herbs and Cracked Black Pepper encrusts this Fine Cheese. Served on Baby Greens with a Honey Poached Pear and Black Currant Vinaigrette

Grilled Fruit Salad


A bed of Arugula Lettuce, Candied Walnuts, Grilled Caramelized Fruits and Feta Cheese showered with a Balsamic Vinaigrette Dressing

Spinach Salad


Fresh Spinach tossed with Poppy Seed Dressing, Apple Smoked Bacon, Hard Poached Egg and Tomato

Treasurer's Salad


Romaine, Spinach, Walnuts, Toasted Coconut, Mushrooms, Mozzarella and Mandarin Oranges tossed with Creamy Garlic Dressing

Chopped Salad


Chopped Spinach, Romaine, Tomato, Turkey, Bacon, Mozzarella, Egg, and Red Onion, Tossed with our Champagne Vinaigrette Dressing

President's Salad


Arcadian Lettuce, Arugula, Roasted Tomatoes, Pine Nuts, Pickled Mango, Avocado, Fire Roasted Corn, Crumbly Blue Cheese, Fried Leeks finished with a Star Fruit Vinaigrette

Asian Fusion Salad


Baby Spinach, Baby Bok Choy, Sweet Kale and Red Oakleaf Lettuce topped with Carrots, Bamboo Shoots, Baby Corn, Sugar Snap Peas, Daikon Radishes, Mung Bean Sprouts, Mandarin Oranges and Slivered Almonds dressed with a Sesame Ginger Dressing

Entrees (Your Choice of Three)

Roast Rack of Lamb


Oven Roasted, Herb Crusted New Zealand Lamb Rack served over a bed of Ratatouille finished with a Black Plum Reduction

Chicken Alexander Roulade


Seared Breast of Chicken stuffed with Prosciutto, Spinach and Mushrooms tossed in a Sun-Dried Tomato Marsala Beurre Blanc topped with Fresh Parmesan

Chicken Waterford


Chicken Breast stuffed with Spinach, Shiitake Mushrooms, Roasted Red Peppers and Smoked Gouda baked in Flaky Puff Pastry over a pool of Artichoke Cream

Pork Osso Bucco


Slow Roasted Pork Shank braised in Olive Oil and Garlic, finished with a Vine Ripened Pear Tomato Marinara

Duck Breast


Pan Seared Breast and Leg of Duck served with Whipped Sweet Potato and finished with a Ruby Port Wine Demi-Glaze

Salmon St. George


Pan Seared fillet of Salmon served over a Three Cheese Polenta finished with a White Wine and Shallot Cream, topped with Gulf Shrimp

Yellow Fin Tuna


Thai rubbed, served over Asian Greens finished with a coconut and Lime Beurre Blanc

Stuffed Haddock


Haddock wrapped around Crabmeat and Lobster, finished with Lemon Tarragon studded Hollandaise

Filet Mignon


A Tender Cut of Beef Tenderloin seasoned and Charbroiled, served over a Chimichurri Sauce, topped with Crispy Tumbleweed Onions

Stuffed Lobster Tail

Market Price

A Half Pound Lobster Tail stuffed with our own Crab Cakes, Complimented with a Sherry Cream Sauce and topped with Perfectly Cooked Shrimp

Sea Bass

Market Price

Oven Broiled Sea Bass with a Sesame-Honey Glaze

Vegetable Lasagna Roulade


Pasta rolled around a mixture of Roasted Vegetables and Various Cheeses finished with a Sun-Dried Tomato B├ęchamel