Dinner Entrees

Beef Entrees

• Marinated Tri-Tip served with a Red Wine and Mushroom Demi Glaze on the Side
• Sliced Blackened Prime Rib with Garlic Au Jus
• Roasted Strip Loin with a Whole Grain Mustard Au-Jus
• Beef Stroganoff
• Herb Crusted Prime Rib Roast served with a Caramelized Shallot and Garlic Au Jus
• Roast Beef Bordelaise
• Medallions of Tenderloin of Beef in a Port Sauce With Portobello Mushrooms
• Beef Wellington
• New York Strip Florentine
• Chili Rubbed Ribeye
• Dill Packed and Roasted Beef Sirloin
• Beef Hanger Steak w/ Red Onion Marmalade

Chicken Entrees

• Chicken Tenders served with Basil and Sun Dried Tomato Cream Sauce Braised
• Boneless Herb Crusted Chicken Medallions served with Mushroom Butter
• Chicken Fajitas
• Country Fried Chicken
• Roasted Chicken with Leeks and Sun Dried Tomatoes tossed with Fusilli Pasta and Garlic Gorgonzola Cream Sauce
• Stuffed Oven-Roasted Breast of Chicken with Fontina Cheese and Portobello Mushrooms
• Chicken Cacciatore
• Teriyaki Chicken Skewers
• Chicken Roulade Florentine Breast of Chicken Filled with Sautéed Fresh Spinach, Feta Cheese, Garlic and Onions, served with a Light Marsala Sauce
• Chicken Tikka Masala
• Chicken Madeira
• Oven Roasted Garlic and Herb Chicken
• Sauté Chicken Sec Boneless Breast of Chicken Sauteed in Wine with Mushrooms and Artichokes
• Baked Chicken served with a Smoked Cherry Glaze
• Chicken Picatta with Caper and Lemon Wine Sauce
• Chicken Fettuccine Alfredo

Pork Entrée

• Dijon Crusted Pork Loin
• Pork Chops served with Red Wine and Mint Sauce
• Honey Baked Ham Medallions of Pork with Shallots & Port Sauce
• Rosemary and Parmesan Crusted Pork Loin
• Apple Dijon Frenched Pork Chop w/ Brandy Maple Glaze
• Roast Rack of Pork with Blackberry Ketchup
• Shellacked Pork Loin Stuffed with Apricots
• Prosciutto wrapped Pork Tenderloin with Sundried Tomato Pesto

Seafood Entrée

• Seafood Gumbo
• Swordfish Piccata
• Grilled Salmon served with Tomatillo Salsa
• Pan Seared Swordfish Topped With Tomatoes, Fresh Herbs and Kalamata Olives
• Rosemary and Lemon Poached Salmon Florentine W/ Citrus Hollandaise
• Pecan Encrusted Salmon w/ Brandy Maple Glaze
• Seafood Jambalaya
• Broiled Salmon served with a Garlic and Wine Butter Sauce
• Thai Marinated Grilled Swordfish served with Papaya Fresca
• Pan Seared Salmon with Roasted Artichokes, Feta Cheese & Lemon Thyme Sauce
• Jumbo Shrimp Scampi
• Broiled Salmon Steaks served with a Lemon Buerre Blanc
• Seafood Paella
• Grilled Sea Scallops with Cilantro Corn Cakes served with Avocado & Tomato Relish
• Grilled Halibut
• Bay Shrimp Linguine served with a Lemon and Dill Sauce Tequila and Lime
• Salmon En Croute with Sun Dried Tomato Buerre Blanc
• Poached Halibut Medallions served with a Wild Mushroom Mousse

Vegetarian Entrees

• Spinach and Wild Mushroom Lasagna
• Pomodoro Primavera
• Five Bean Curry w/ Basmati Rice
• Spinach Ravioli served with Roasted Red Pepper Coulis
• Lentil Lada
• Quinoa and Lentil Stuffed Peppers w/ Roasted Vegetable Ragu
• Fire Roasted Vegetable and Goat Cheese Lasagna
• Roasted Bell Peppers stuffed with a Creamy Asiago Rice and Asparagus Tips
• Three Cheese Stuffed Shells with Lemon Pesto Sauce
• Tofu Pad Thai
• Chipolte Black Bean Burgers
• Boca Brats w/ Grilled Veggies
• Eggplant Parmesan

Starch

• Deep Fried Southern Potatoes
• Creamy Polenta
• Assorted Ravioli
• Spinach Fettuccine with Camembert with Fresh Grated Parmesan Cheese
• Dauphinoise Potatoes
• Mashed Potatoes with Gravy
• Twice Baked Potatoes
• Scalloped Potatoes
• Herb Roasted Red Potatoes
• Sour Cream and Chive Mashed Potatoes
• Lyonnaise Potatoes
• Au Gratin Potatoes
• Grilled Asparagus Rice Pilaf
• Wild Mushroom Risotto
• Risotto Milanese
• Pan Seared Gnocchi
• Grilled Polenta Cakes
• Garlic Angel Hair Pasta Con Pesto

Vegetable Side

• Sauteed Asparagus Spears
• Vegetable Kebabs
• Sauteed Mixed Vegetables
• Baby Summer Squash Medley
• Candied Carrots
• Roasted Cauliflower Florentine
• Stuffed Acorn Squash
• Stir-Fried Vegetables
• Fresh Steamed Broccoli
• Sauteed Spinach with Garlic and Shallots
• Baby Buttered Carrots with French Beans
• Fresh Cut Corn with Butter
• Green Beans Almandine
• Sautéed Mushrooms with Garlic and Butter
• Portabella Mushroom, Tomato, Mozzarella and Spinach Napoleons
• Dill Buttered Carrots
• Fire Roasted Seasonal Vegetables
• Buttered Brussel Sprouts with Toasted Almonds


Salads

• Home Style Potato
• Mediterranean Fruit Salad
• Baby Spinach served with Fresh Strawberries, Shaved Apple Slices, Candied Pecans and Strawberry Poppy seed Vinaigrette
• Butter Lettuce Salad with Beets, Picked Onions, Toasted Sunflower Seeds and tossed in a light Garlic and Basil Olive Oil
• Warm Herbed Potato Salad
• Wild Rice Salad w/ Toasted Almonds, Cranberries, Apricots and a Red wine and Orange Vinaigrette
• Mediterranean Romaine Salad with Kalamata Olives, Feta Cheese, Cucumbers, Tomatoes and Lemon
• Fresh Mushroom Salad on a Bed of Radicchio with Lemon Dressing
• Mixed Spring Greens
• Caprese Salad
• Tropical Fruit Salad served with Mint Cream
• Traditional Caesar with Garlic Croutons and Shaved Parmesan
• Field Greens with Bleu Cheese and Spiced Pecans in Tomato Vinaigrette
• Assorted Field Greens with Fresh Pears and Crumbled Blue Cheese Tossed with a Light Balsamic vinaigrette and Garnished with Toasted Pecans

Soups

• Clam Chowder
• Summer Vegetable Minestrone
• Fire Roasted Tomato Bisque
• Home Style Chili
• Five Bean Chili
• Chipotle Black Bean Bisque
• Roasted Corn Bisque French Onion Soup served with Gruyere Croutons
• Cream of Asparagus Soup
• Creamy Potato and Leek
• Baked Potato Soup
• Cheddar and Beer Soup
• The Best Chicken Noodle Soup Ever!
• Oxtail Soup
• Cream of Wild Mushroom
• Vegetable Beef Stew

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