Vic Stewart's Menu

Mixed with jalapenos and green beans

cheddar, bacon, scallions

served over lightly dressed mixed greens and a spicy remoulade sauce

served with celery, carrots and crostinis

Tossed with Champagne Vinaigrette along with cucumbers, cherry tomatoes and black olives.

Iceberg Lettuce topped with bacon bits, red onions, cherry tomatoes and ranch dressing.

Breaded and served with chipotle ranch sauce.

Red onions, grapes, avocado, toasted pecans, blue cheese crumbles, with balsamic vinaigrette

Romaine hearts, avocado, hardboiled egg, and capers with Thousand Island dressing

Diced chicken, apples, grapes, celery and toasted pecans tossed with poppy seed dressing on a bed of lettuce.

Thin sliced prime rib piled high on toasted french roll with melted Swiss cheese and Vic's house made Au Jus

Thin sliced pastrami on toasted rye bread with melted Swiss cheese, sauerkraut, and Thousand Island dressing

Tasty blue crab meat with Swiss cheese, sliced tomatoes, and asparagus spears, served open-faced with a side of remoulade sauce, small mixed greens salad lightly dressed

Grilled with famous NY rub topped with grilled onions, sliced fresh jalapeños, and pepper jack cheese

Classic half-pound burger topped with cheddar cheese

1/2 Pound of ground filet mignon in our special spice blend rub, topped with pepper jack cheese, caramelized onions, pickles and a fried egg, sunny side up

Bay shrimp tossed in a cucumber slaw, arugula, roasted tomatoes and Thousand Island dressing.

A savory blend of cheese grilled on white bread with fresh tomatoes and bacon, served with a taste of our famous Lobster Bisque.

Diced chicken tossed with romaine lettuce and caesar dressing with fried onions, wrapped in a spinach flour tortilla.

Applewood smoked bacon, lettuce and tomatoes served on toasted sourdough bread

With caramelized onions, housemade BBQ sauce, served with buttermilk mashed potatoes

Golden fried Haddock fish, with steak fries and coleslaw, served with malt vinegar and jalapeño tartar sauce

Served with our house rice and green beans topped with lemon butter cream sauce

Topped with roasted garlic and thyme butter, served with buttermilk mashed potatoes

Bone-less New York Strip topped with roasted garlic puree and cracked black pepper, resting over a brandy-cream demi-glace with mashed potatoes

Served with a Cajun remoulade

Served with crostinis and a honey, pecan and dried cherry compote

Served with green beans, jalapenos and a zesty remoulade

Marinated in a sweet ginger glaze and grilled

Chicken-apple sausage wrapped in puff pastry and served with a mustard dipping sauce

Served with a soy glaze

Topped with fresh basil, diced tomatoes and house made mozzarella

Prosciutto, red peppers, fresh mozzarella, asparagus spears, artichoke hearts, olives and roasted garlic

A selection of cheeses served with assorted crackers

Served rare, with wasabi, pickled ginger and soy sauce

Served on the half shell with a champagne mignonette

Seasonal melon wrapped with prosciutto

Crisp vegetable crudités served with a creamy ranch dipping sauce

A selection of fresh seasonal fruits including berries and slices of melon

Lettuce, tomato and dill aioli on a croissant

Served open faced on toasted white bread with asparagus, tomato, melted Swiss cheese and zesty remoulade

Sauerkraut, Swiss cheese and Thousand Island on marbled rye

Eggplant, tomato, roasted red peppers, mushrooms and onions in balsamic with provolone, and dill aioli

Served with a wild mushroom demi-glace, mashed potatoes and broccoli

Brushed with garlic, lemon, fresh herbs and served With wild rice and seasonal vegetables

Served with creamy Marsala wine sauce and topped with fresh sage

With a Meyer lemon butter sauce, served with wild rice and a seasonal vegetable medley

Airline chicken breast, pan-seared with lemon-caper butter sauce, served with wild rice and vegetable medley

Linguini in a creamy Alfredo sauce with dry jack cheese and seasonal vegetables

With lemon-caper butter sauce, served with wild rice and seasonal vegetable medley

Pan-seared airline chicken with sautéed mushrooms, green onions and Marsala sauce, served with mashed potatoes and broccoli

Tomatoes, chopped fresh garlic, herbs, spinach and a white wine butter sauce, tossed with linguini

With a sesame teriyaki glaze, served with wild rice and green beans

Topped with cracked black pepper, roasted garlic puree and a brandied demi-glace with mashed potatoes and green beans

Pan-seared airline chicken with prosciutto, mozzarella and Marsala sauce, served with broccoli and scalloped potatoes

An 18oz cut cooked in a veal Demi-glace, served with mashed potatoes and seasonal vegetables

Served with our signature barbeque sauce, caramelized Bermuda onions, mashed potatoes and asparagus

Seasonal fish brought in from local markets. Ask your Banquet Coordinator for details