Stuffed with lump blue crab, bacon, chives and finished with paprika
Rosemary and Vermont apple cider brined McKenzie ham steak finished with Vermont Alehouse cheddar cream sauce and crispy fried leeks
Bay shrimp, scallops, Salmon, cornbread stuffing, finished with a lemon chive hollandaise
Lamb braised with red wine, veal demi-glace, carrots, onions, celery and fresh herbs served over roasted garlic and rosemary mashed potatoes
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