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Plated Dinner CHOICE OF THREE ENTREES Roast Prime Rib of Beef with Herb Au Jus – slow roasted served with herb au jus Sliced 12 Hr Brisket – spice rubbed and slow roasted until fork tender Filet Mignon Neptune – topped with lobster in a black pepper sherry cream sauce Bourbon Marinated Sirloin Tips – brushed with a Jack Daniels and brown sugar glaze and served with a onion and pepper trio

Filet Mignon – grilled to perfection served with a cognac peppercorn demi-glaze Beef Tenderloin – slow roasted with wild mushroom rague and port wine reduction Surf and Turf – filet mignon and baked stuffed shrimp Surf and Turf – filet mignon and Maine lobster tails Chicken Francaise – egg dipped with lemon wine sauce Apple Pecan Stuffed Chicken – skin on chicken breasts stuffed with Seasons’ homestyle apple pecan stuffing topped with mushrooms, artichoke hearts, prosciutto, sun dried tomatoes and fresh basil in a light garlic wine sauce Chicken – slow roasted bone-in chicken with a black pepper honey glaze

Chicken Scaloppini –

Honey Pepper Rack of Veal – herb crusted served with rosemary au jus Roasted Pork Loin – apple cider marinated with spiced apple cranberry chutney Stuffed Pork Tuscana – pork pinwheels stuffed with sun dried tomatoes, spinach, roasted garlic and fresh mozzarella with a basil aioli

Baked Stuffed Shrimp – with Seasons’ crabmeat and scallop stuffing Chilean Sea Bass – roasted with grape tomatoes, capers, pine nuts and basil (Available May-September)

Salmon Filet – oven roasted with a dill sauce or a honey pecan crusted Yellow Fin Tuna – served with avocado aioli Twin Stuffed Lobster Tails – served with drawn butter Pasta Primavera – penne pasta with fresh vegetables in a fire roasted tomato sauce Eggplant Parmesan – Seasons’ homemade marinara sauce and fresh mozzarella Wild Mushroom Polenta – a fricassee of wild mushrooms, herbs and white truffle oil Vegetable Risotto – creamy risotto with roasted seasonal vegetables

CHOICE OF ONE SALAD Tossed Salad Seasons’ Caesar Salad

The Abigail – seasonal greens tossed with grape tomatoes, cucumbers, chickpeas, currants, slivered almond and balsamic vinaigrette

The Wedge – iceberg lettuce with crumbled bleu cheese, fresh bacon, diced tomato and bleu cheese dressing

Orange Avocado Salad – fresh spring lettuce, slivered almonds, mandarin oranges, Bermuda onion and diced avocado tossed in a zinfandel vinaigrette

Field Green Salad – with sliced pears, gorgonzola, walnuts, dried cranberries and raspberry vinaigrette

Strawberry Spinach Salad – fresh spinach with pecans, strawberries and goat cheese Caprese Salad –

tossed in strawberry balsamic vinaigrette vine ripe tomatoes, fresh mozzarella, basil, extra virgin olive oil and balsamic glaze

CHOICE OF ONE POTATO Baked Potato Shallot and Rosemary Mashed Potatoes Garlic Mashed Potatoes Roasted Red Bliss Potatoes Baked Sweet Potato – with cinnamon honey-butter Stuffed Potato – with sour cream, cheddar cheese, bacon and shallots CHOICE OF ONE VEGETABLE Oven Roasted Medley Broccoli in Garlic Butter Green Beans Amandine Country Style Green Beans – with bacon, sautéed onions and a sweet vinaigrette Glazed Baby Carrots Cauliflower Trio – purple, yellow and white Grilled Asparagus

*Includes Coffee & Tea Due to availability, all prices are subject to change. An 18% service charge and CT sales tax will be added to the final price. Effective thru 12/31/12

Plated Dinners - Seasons at Oak Lane  
Plated Dinners - Seasons at Oak Lane  

The 2012 plated dinners menu for Seasons at Oak Lane.