Woodland Meeting House

Served with horseradish dipping sauce

w/ olive oil crostini

2 jumbo pork shanks with your choice of BBQ or Bourbon style glaze

6 Beer battered wings served crispy with choice of sauce

Fresh made nacho chips with the works

Crispy or Grilled. Served with choice of sauce: BBQ, Buffalo, Bourbon Glaze, Honey Mustard, Ranch

Served RI style or Balsamic style

Mixed greens, tomatoes and cucumbers

Baby spinach topped with apples, candied pecans, gorgonzola cheese and dried cranberries

1/2 lb. Angus beef boiled, then topped with crispy hash browns, jumbo fried egg, smoked maplewood bacon, arugula, garden fresh tomatoes and maple mayo. Served on a toasted buttered roll

1/2 lb. Angus beef broiled then topped with American cheese, arugula, and garden fresh tomatoes. Served on a toasted buttered roll

Chicken breast broiled Cajun style, with pepper jack cheese, pickled red onion, arugula, garden fresh tomatoes and garlic mayo. Served on a toasted buttered roll

12" grinder, marinara and mozzarella cheese

1/2 lb. Angus beef broiled, then topped with BBQ sauce, cheddar cheese, applewood smoked bacon, crispy. Bermuda onion with arugula and beef steak tomatoes. Served on a toasted buttered roll

1/2 lb. Angus beef broiled Cajun style topped with bleu cheese, apple wood smoked bacon, pickled red onions, arugula and beef steak tomatoes. Served on a toasted buttered roll

1/2 lb. Angus beef broiled, topped with wilted baby spinach, fresh mozzarella cheese, sun-dried tomatoes and pesto with garlic mayo. Served on a toasted buttered roll

1/2 lb. USDA choice hand-cut sirloin, broiled with onions, peppers, mushrooms, cheese and mayo. Served on a buttered toasted sub roll

14 oz USDA choice cut sirloin, encrusted with cracker black pepper, broiled to perfection, and finished with a VSOP Brandy cream sauce

Hand Cut 14 oz USDA choice cut sirloin broiled to perfection, smothered with a silky smooth wild mushroom demi. Finished with crispy Bermuda onion served with potato and vegetable

5 Cheese sauce tossed with cavatappi then baked in a casserole topped with crumb topping

Chicken tenderloin battered golden brown, topped with tarragon velute gravy served with potato and vegetable du jour

Classic chicken tenderloin sauteed in an egg batter simmered in a lemon butter white wine sauce. Served with potato and vegetable du jour

Chorizo, chicken, spinach, mushrooms and garden tomatoes, sauteed in a Cajun cream sauce. Tossed with penne and finished with parmesan cheese