All Entrées are priced per person and include: salad, rolls and butter, one cooked vegetable and one starch.
Beef
Prime Rib of Beef
Slow roasted boneless prime rib of beef served with au jus and/or horseradish.
Marinated Flank Steak
Flank steak marinated with soy sauce,brown sugar and garlic.
Beef Tenderloin
Beef Tenderloin rubbed with garlic salt and cracked black pepper.
Pork
Herb Crusted Pork Loin
Pork loin coated with fresh herbs and seasoning and seared then slow roasted.
Baked Ham
Slow Roasted boneless ham sliced and served with a brown sugar and honey glaze.
Fish and Seafood
Spinach and Ricotta Topped Salmon
Filet of salmon topped with a savory ricotta cheese and spinach mixture.
Cajun Shrimp Skewers
Large shrimp seasoned with a flavorful Cajun rub, skewered and grilled.
Chicken
Butter-Lime Chicken
Sautéed boneless breast of chicken simmered in a flavorful butter-lime and dill sauce.
Chicken Marsala
Sautéed chicken breast simmered in a rich Marsala wine sauce with portabella mushrooms.
Chicken Piccata
Sautéed boneless breast of chicken simmered in a flavorful lemon white wine sauce with capers.
Chicken Cacciatore
Diced chicken breasts stewed in marinara sauce with green peppers and onions.
Roast Chicken
Bone in chicken cuts dry seasoned and roasted to maintain a juicy texture.
Pasta
Traditional Lasagna
Baked casserole of lasagna noodles layered with ground beef, sautéed onions, ricotta cheese, tomato sauce and mozzarella.
Baked Rigatoni
Rigatoni pasta mixed with marinara sauce, sausage, ricotta and mozzarella cheese then baked.
Pasta Primavera
Seasonal vegetables and pasta tossed in Alfredo sauce – with or without chicken.
Vegetarian
Spring Vegetable Ragout
A medley of colorful vegetables; yellow squash, zucchini, carrots, green beans, peppers and cherry tomatoes stewed in a marinara sauce.
Eggplant Parmigiana
Lightly breaded and sautéed eggplant topped with marinara sauce, mozzarella and parmesan cheese.
Salad choices are:
Caesar – Romaine lettuce tossed with Caesar dressing and topped with shaved parmesan and croutons
Tossed – Romaine lettuce with cucumber slices and grape tomatoes in a garlic vinaigrette
Cucumber – Sliced cucumbers with sweet onions in Italian dressing
Carrot – Shaved carrot ribbons in a poppyseed dressing
Cooked vegetable choices are:
Green beans
Carrots
Broccoli
Brussels sprouts
Mixed – broccoli, carrots and peas
Asparagus
Starch side dish choices are:
Roasted redskin potato wedges
Garlic smashed potatoes
Seasoned rice
Mashed potatoes