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Lunch Banquet Menu

Banquet Lunch Menu
Starters

DPI New England Clam Chowder $9
Salt crackers

†DPI Baked Onion Soup $9

†Mussels $14
Seasonal preparation

†Jumbo Shrimp Cocktail $3 per shrimp
Spicy cocktail sauce

*Seared Sesame Tuna $13
Chilled and served with soy, cucumber salad, and sweet Thai chili sauce

†The DPI Original Stuffed Portobello Mushroom $11
Alouette cheese, seasoned breadcrumbs, chive oil, balsamic syrup

†Boar & Brussels $12
Wild boar sausage and Brussel’s sprouts tossed in a
maple mustard sauce

Salads

†DPI Salad $10
Red leaf lettuce, sun dried cranberries, roasted pistachios cucumber,
Gorgonzola cheese, raspberry vinaigrette

Almond Encrusted Goat Cheese $12
Field greens, orange cashew vinaigrette

†Caesar $9
Crisp romaine, Parmesan cheese, Caesar dressing, garlic herb croutons

Additions: Pan Seared Stonington Sea Scallops….$14…Grilled Chicken…$8
Jumbo Shrimp…$12…Sirloin Steak…$16…Salmon…$12

 

Entrées

*†Grilled Filet of Beef $36
DPI mashed potatoes, creamy Gorgonzola sauce, port wine-toasted
walnut demi glacé

*†Black Pepper Crusted “Blackjack” Strip Steak $33
DPI mashed potatoes, Jack Daniels-shiitake mushroom demi glacé

Lemon Peppered Chicken $23
DPI mashed potatoes, lemon beurre blanc

*†Pan Seared Faroe Island Salmon $28
Pan seared, lemon herb butter, seasonal vegetables,
Shiitake mushroom risotto

†Roasted Cod $18
Butter cracker crumbs, citrus beurre blanc, green beans,
DPI mashed potatoes

Crab Cakes $21
Seasonal preparation

Scallops Nantucket $32
Sea scallops, butter cracker crumbs, baked with lemon, white wine
and cheddar cheese

Angel Hair Aglio Olio $17
Roasted tomatoes, garlic, Parmesan, fresh herbs, olive oil
add Chicken $23 add Shrimp $28 add Scallops $31

Lobster Mac ‘n Cheese $24
Orecchiette pasta, creamy cheddar & Swiss cheese, herb butter cracker crust

All entrees served with French baguette, sweet cream butter, and roasted garlic
**A TWENTY PERCENT GRATUITY WILL BE SUGGESTED FOR PARTIES OF SEVEN OR MORE

*Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of food borne illness
01/23/18