Maestro's Restaurant

anybody have a map?

grilled high profile sirloin steak • marsala wine • fontina potatoes • garlic asparagus

for forever

sauteed fluke filet • pomegranate ginger butter • wilted baby bok choy • sweet chili risotto

chicken zoe

roasted airline chicken breast • chorizo • manchego cheese stuffed • sofrito rice • cumin roasted carrots

hansen chop

rack of lamb • lemon scented herb crust • cabernet jus • parsnip purée • roasted apples & turnips

viewing through a window

100% plant based vegan entree of protein • quinoa & bean stuffed peppers • cilantro • chimichurri • roasted beets

antipasta table

enjoy an extensive feast of over 30 items including gourmet salads, artisian cheeses, rustic breads, crackers, cured meats & more

vegetable orzo & house seafood bisque

aaron burr, sir

bone-in certified hereford ribeye | shallot demi glace | onion straws | loaded mashed potatoes | sautéed asparagus tips

"the salmon of tonight"

pan seared scottish salmon | honey garlic glaze | dijon crema | harvest blend rice | wilted baby spinach

chicken alexander

chicken breast stuffed with boursin cheese & artichoke | spinach beurre blanc | chestnut risotto | sautéed grape tomatoes & snow peas

duel!

braised lamb stew | minted sweet potato crust | sautéed broccoli crowns

farmer refuted

portobello mushroom | stuffed with a three bean medley | yellow tomato salsa | sautéed arugula

local catch

to ensure the highest quality, freshness and flavor our chef creates a seafood entrée each day based on what is local, fresh caught and sustainable.

chef's plate

each day, chef edward creates a delicious special entrée in response to what is fresh, seasonal and locally available.

price includes soup & salad buffet, entrée and dessert only