Dessert of the Day

There is no room charge for rented banquets, however 50 meals must be guaranteed and will be charged for, even if the full 50 guests do not show up.

Meal Charge

Fried Churros

Chicken Parmesan

Marinated Sirloin Steak Tips

Chicken Tenders Meal

Fried Clam Strips

Fried Clams, Jumbo Shrimp, Scallops, Haddock & Onion Rings

Whole Belly Clams

Fried Jumbo Shrimp

Fried Seafood Combos

Pick Any Three: Choice of: Jr (5oz) or Loaded (7oz)

Chick Sampler

Crock of Onion Soup

Garlic Jumbo Shrimp

Tater Tot Skillet

Coconut Shrimp

Onion Ring Basket

Large Tossed Salad

Haddock Chowder

Clam Chowder

Juicy beef patty topped with lettuce, tomato, and onion.

Chickadee's Burger

Wings

Golden fried mozzarella sticks served with marinara sauce.

Fried Mozzarella

Chickadee Wings

1/2 lb beef patty with your choice of toppings

Burgers

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until golden brown. Remove from oven and let cool.

Form the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Prepare the Filling

Gradually add the powdered sugar, vanilla extract, and lemon juice to the cream cheese mixture. Beat until well combined and smooth.

Add Sugar and Flavorings

In a separate bowl, whip the heavy cream until stiff peaks form.

Whip the Cream

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Combine Mixtures

Pour the cream cheese filling over the cooled crust in the springform pan, spreading it evenly.

Assemble the Dessert

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.

Chill

Once set, remove the sides of the springform pan. Top the dessert with sliced fresh strawberries and garnish with mint leaves before serving.

Serve the Dessert

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Powdered sugar

Vanilla extract

Lemon juice

Heavy cream

Fresh strawberries, sliced

Mint leaves, for garnish

Preheat the oven to 375°F (190°C). Season the chicken breasts with salt, black pepper, garlic powder, and paprika on both sides.

Prepare the Chicken

In a large pot, bring 20 cups of water to a boil. Add 10 cups of rice and cook according to package instructions until fluffy. Set aside.

Cook the Rice

In a large skillet, heat olive oil over medium heat. Add mixed vegetables and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.

Sauté the Vegetables

Place the seasoned chicken breasts on a baking sheet. Bake in the preheated oven for approximately 25-30 minutes or until the chicken is cooked through and juices run clear.

Bake the Chicken

On each plate, serve a portion of rice, topped with sautéed vegetables, and a piece of baked chicken. Garnish with fresh parsley before serving.

Plate the Meal

Ensure that you have prepared at least 50 servings, even if some guests do not show up.

Final Touch

Chicken Breast

Rice

Mixed Vegetables

Salt

Black Pepper

Olive Oil

Garlic Powder

Paprika

Fresh Parsley

In a medium saucepan, combine 1 cup of water, 2 tablespoons of granulated sugar, and 1 teaspoon of salt. Bring the mixture to a boil over medium heat.

Combine Ingredients

Once boiling, remove the saucepan from heat and stir in 1 cup of all-purpose flour until a dough forms.

Add Flour

Let the dough cool for a few minutes, then add 2 large eggs one at a time, mixing well after each addition until the dough is smooth and elastic.

Incorporate Eggs

In a large, deep pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Prepare for Frying

Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-6 inch long strips of dough into the hot oil, cutting them off with scissors.

Pipe Churros

Fry the churros for about 2-3 minutes on each side, or until they are golden brown. Remove them with a slotted spoon and let them drain on paper towels.

Fry Churros

In a shallow dish, combine 1 cup of granulated sugar and 2 tablespoons of ground cinnamon.

Prepare Coating

While the churros are still warm, roll them in the cinnamon-sugar mixture until fully coated.

Coat Fried Churros

Serve the churros warm with a side of chocolate sauce or dulce de leche for dipping.

Enjoy!

water

granulated sugar

salt

all-purpose flour

vegetable oil

eggs

ground cinnamon

Preheat your oven to 375°F (190°C). Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin, then season both sides with salt and black pepper.

Set up a breading station: Place the flour in one shallow dish, beat the eggs in a second dish, and combine the breadcrumbs and grated Parmesan cheese in a third dish. Dredge each chicken breast first in flour, shaking off excess, then dip in the beaten eggs, and finally coat with the breadcrumb and cheese mixture.

Coat the Chicken

In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side, until golden brown and cooked through. You may need to do this in batches.

Fry the Chicken

Once cooked, transfer the chicken breasts to a baking dish.

Transfer to Baking Dish

Pour marinara sauce evenly over the chicken breasts in the baking dish. Top each piece with shredded mozzarella cheese and sprinkle with fresh basil leaves.

Add Sauce and Cheese

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Bake the Chicken Parmesan

Remove from oven and let cool for a few minutes before serving. Garnish with additional basil if desired.

Serve

Boneless, skinless chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Parmesan cheese, grated

Black pepper

Olive oil

Marinara sauce

Mozzarella cheese, shredded

Fresh basil leaves

In a medium bowl, whisk together the soy sauce, olive oil, minced garlic, honey, black pepper, and red pepper flakes until well combined.

Stir in the chopped fresh parsley into the marinade mixture.

Add Fresh Parsley

Place the sirloin steak tips in a resealable plastic bag or a shallow dish.

Prepare the Steak Tips

Pour the marinade over the steak tips, ensuring they are fully coated.

Pour Marinade

Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Marinate

Preheat your grill or a skillet over medium-high heat.

Preheat Grill or Pan

Remove the steak tips from the marinade and discard the marinade. Cook the steak tips for about 3-4 minutes on each side for medium-rare, or until desired doneness.

Cook the Steak Tips

Remove from heat and let the steak tips rest for 5 minutes before serving.

Rest the Steak

soy sauce

olive oil

garlic, minced

honey

black pepper

red pepper flakes

fresh parsley, chopped

sirloin steak, cut into tips

Cut the chicken breast into strips about 1 inch wide.

Prepare Chicken

In one bowl, place the all-purpose flour. In a second bowl, beat the eggs. In a third bowl, combine the bread crumbs, salt, black pepper, paprika, and garlic powder.

Set Up Breading Station

Dredge each chicken strip in flour, then dip into the beaten eggs, and finally coat with the bread crumb mixture. Make sure each strip is fully coated.

Bread the Chicken

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the breaded chicken strips in batches, cooking for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.

In a small bowl, combine mayonnaise, ketchup, honey, mustard, and cayenne pepper. Stir until smooth and well combined.

Mix Sauce Ingredients

Cook the frozen French fries according to package instructions. Once cooked, remove from oven or fryer and sprinkle with salt to taste.

Prepare French Fries

chicken breast

bread crumbs

paprika

garlic powder

mayonnaise

ketchup

mustard

cayenne pepper

frozen French fries

Rinse the fresh clam strips under cool running water to remove any sand or grit. Pat dry with paper towels.

Clean the Clam Strips

In a large bowl, combine the all-purpose flour, cornmeal, baking powder, salt, black pepper, and paprika. Mix well until evenly combined.

Prepare the Breading Mixture

In a separate bowl, whisk together the egg and milk until smooth. Gradually add the wet mixture to the dry ingredients, stirring until just combined.

Make the Wet Batter

In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each clam strip into the batter, allowing excess to drip off before carefully placing it into the hot oil.

Coat the Clam Strips

Fry the clam strips in batches, cooking for about 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove them from the oil.

Fry the Clam Strips

Place the fried clam strips onto a plate lined with paper towels to drain any excess oil.

Drain Excess Oil

In a small bowl, mix together the mayonnaise, dill pickle relish, lemon juice, capers, and salt to taste until well combined.

Combine the Ingredients

Serve the fried clam strips hot with the tartar sauce on the side for dipping.

Fresh clam strips

Cornmeal

Baking powder

Milk

Vegetable oil

Mayonnaise

Dill pickle relish

Capers

In a large bowl, rinse the whole belly clams under cold water and set aside. In another bowl, pat the jumbo shrimp, scallops, and haddock fillets dry with paper towels.

Prepare the Seafood

In a large shallow dish, combine the all-purpose flour, cornmeal, Old Bay seasoning, salt, and black pepper. Stir well to combine.

Mix Dry Ingredients

In a large, deep skillet or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Take each piece of seafood (clams, shrimp, scallops, and haddock) and dredge them in the breading mixture, ensuring they are well-coated.

Dessert Of The Day