Fredericka's Restaurant

Made daily from fresh in-season ingredients.

Sweet caramel pecans, butter vidalia onions, blue cheese cheesecake and mesclun greens tossed in a braised apple balsamic vinaigrette.

Calamari and shrimp martini with braised fennel, roasted red peppers, fresh mango, shaved endive, toasted pine nuts and a lemon basil vinagrette.

Individual fresh Maine crab tart served warm over mesclun greens with wasabi creme fraiche.

Black pepper Angus beef with pecorino Romano custard, fresh roasted garlic, romaine confetti, and basil emulsion.

Lobster stuffed tarragon tomato ravioli with Fresh Maine lobster, sweet basil and a truffle ricotta cream

Almond encrusted halibut with roasted asparagus, meyer lemon braised purple cabbage, reggiano potato gratin

Mushroom truffle dusted New Zealand lamp chops with tomato and fresh bocconcini salad, herb foccicia croutons and mind puree

Traditional Big Moose Seafood Casserole with haddock, lobster, shrimp, and scallops served with a spiced white sauce, garlic butter orzo and seasonal vegetables

Maple glazed pekin duck breast with Israeli couscous, roasted shallots, crispy pancetta, spring peas, and parmesan sage cream

12oz certified Angus Rib Eye with burgundy roasted button mushrooms, garlic Yukon gold mashed potato with a spicy barbecue glaze

made daily from fresh in-season ingredients

Creamy rich cheesecake made daily