Banquet Lunch Menu

$23.95

Salad Course
(served with assorted warm rolls & butter)
Abigail’s House Spinach Salad
with crumbled goat cheese, diced bacon, sun-dried cranberries, and roasted almonds with a citrus vinaigrette

Tossed Green Salad
Baby field greens, grape tomatoes and diced cucumbers dressed in a citrus vinaigrette

Entrees
(Please order upon arrival from the following entrees-choose 3 for your special menu)

Beer-Basted Rotisserie Chicken
served in a natural jus with ratatouille and garlic whipped potatoes

Petit Top Sirloin Au Poivre*
an 8 oz. Top Sirloin grilled to order and served in a brandy and peppercorn
au poivre sauce with garlic whipped potatoes and roasted vegetables

Redfish Nouvelle
lightly blackened with Cajun seasonings and topped with shrimp, scallops, leaf spinach,
and a Mornay sauce; served with garlic whipped potatoes and house-made coleslaw

Spicy Asian Pasta
with shrimp, chicken, baby bok choy, Shiitake mushrooms, and
a spicy red bean and soy sauce tossed with linguini pasta

Jersey Pork Tenderloin Brochette
rubbed and marinated with fine herbs and served with roasted peppers, smotherhed
onions, and a julienne of mini guerkins atop a bed of rice pilaf with an herb demi-glace

Rigatoni ala Vodka
with grilled chicken, sweet Italian sausage, caramelized onions, spinach, and a tomato ala vodka sauce

Eggplant Timbale
roasted eggplant layered with spinach, sun-dried tomatoes, and herb Alouette cheese;
topped with a smoked buffalo Mozzarella cheese and zesty tomato marinara sauce

Dessert
(Served with freshly brewed coffee, decaf coffee, & herbal teas)

Native Apple Strudel
the classic favorite, served in a vanilla rum sauce

Chocolate Mouse Layer Cake
rich chocolate cake layered with a whipped chocolate mousse and served with fresh whipped cream

18% Gratuity and CT Sales Tax are additional. Based upon a minimum of 15 guests.
* Add $2.50 per order.
Prices subject to change