Complete Three-Course Dinner
offered Mondays through Thursdays in our Historic Dining Rooms
in addition to our Gris Classics and Seasonal Selections.

Following is a respresentative sampling: menu options change weekly.

~ First ~
Choice of cup of Boss’s Soup or Garden Salad

~ Main ~
Please Choose One:

Chicken Breast
stuffed with artichoke, prosciutto, spinach and Asiago
served with jasmine rice and English peas

Baked Sole
sauteed spinach, whipped potatoes and a lobster-sherry jus

Yankee Pot Roast
mushroom demi-glace, whipped potatoes and roasted carrots

~ Dessert ~

Caramel Apple Bread Pudding
with cinnamon Chantilly

$25.
does not include beverages, tax and gratuity