Crispy Spinach and Garlic Chicken
Creamy Potato, Sautéed Baby Carrots
Sweet Onion Reduction
$23.00
Coarse Mustard and Parsley Crusted Tenderloin of Pork
Sweet Potato Pave, Haricot Verts
Lingonberry Red Wine Reduction
$25.00
Herb Pan Roasted Rack of Lamb
Sweet Onion & Porcini Mushroom Risotto, Caramelized Pearl Onions
Forest Mushroom Ragout
$27.00
Sweet English Pea & Asiago Cannelloni
Forest Mushroom Ragout, Wilted Pea Tendrils
Roasted Garlic Jus
$25.00
Coarse Black Pepper Rubbed Regional Club Sirloin Steak
YWhipped Yukon Gold Potato, Tender Asparagus
Shallot Confit
$28.00
North East Family Farm Veal Scaloppine, Swiss Style
House Tagliatelle Pasta, Baby Spinach
Oven Roasted Vine Ripened Tomato
$25.00
Baby Maine Shrimp Ravioli
Wilted Swiss Chard, Sautéed Green Onion
Shellfish Sauce
$27.00
Pan Seared “Loch Duart” Scottish Salmon
Beluga Lentil Ragout, Braised Endives
Smoked Tomato Vinaigrette
$27.00
Executive Chef – Brian Gazda
Sous- Chef- Richard P Gianelly
Our chef would be happy
to comply with any dietary or vegetarian requests. Take a moment
to read our The Wentworth Signature
American Breakfast,
Appetizer Menu,
Soup & Salad Menu, and our Wine List
which has been awarded the Wine Spectator Award of Excellence.