dinner
All entrees include choice of one side and freshly baked roll.

E N T R E E

CHICKEN IN PHYLLO
Tender chicken breast topped with an herbed cream cheese and wrapped in flaky phyllo dough.

CHICKEN MILANESE
Tender chicken breast in a breadcrumb and parmesan crust sautéed in olive oil with a lemon butter sauce.

PROSCIUTTO STUFFED CHICKEN
Tender chicken breast stuffed with
prosciutto and herbed goat cheese
with a breadcrumb and parmesan
crust, served with mushroom
wine sauce.

STUFFED PORK CHOPS
Stuffed with mushrooms, shallots, rosemary, croutons and blue cheese.

SHRIMP SCAMPI
Jumbo prawns sautéed with lemon and garlic butter.

LAMB CHOPS
Succulent lamb chops coated in mustard butter then rolled in a herbed breadcrumb crust.

PRIME RIB

FILET MIGNON

ROSEMARY & GARLIC ROASTED PORK TENDERLOIN

SALMON FILLET
Poached salmon fillet served with either a pesto or cucumber dill sauce.

MISO SALMON
Baked salmon flavored with
an asian flair.
B U F F E T
MEXICAN BUFFET
Choice of:
Cheese Enchilada
Chicken Enchilada
Chicken, Beef, or Pork Taco Bar
Chile Verde Burrito
(Served with Spanish rice, refried beans, chips and salsa.)
BAKED POTATO BAR
Served with traditional condiments.

CHICKEN POT PIE LUNCH
Served with garden salad and fresh baked roll.
ITALIAN BUFFET
Spaghetti or rigatoni
with marinara sauce
Cheese lasagna
Sausage lasagna
Vegetable lasagna
Homemade meatballs (2 per person)
Italian sausage link

(Served with green salad, garlic bread or baci roll.)
S I D E S
POTATOES
Rosemary roasted potatoes
Baked potato
Smashers (blue cheese, cheddar, garlic or sweet mashed potatoes)

RICE
Wild rice pilaf
Lemon rice

PASTA
Buttered noodles with parmesan
VEGETABLES
Asparagus rolled in prosciutto with herb cream cheese

Steamed broccoli, cauliflower

CASSEROLES
Spaghetti Squash Casserole (spaghetti squash, onions and cheeses)

Green bean salad (fresh green beans tossed with almonds, chives, cilantro and a soy ginger dressing
SALADS
Caesar salad with homemade dressing

Garden salad with choice of dressing

Spinach salad (baby spinach with red onions, blue cheese crumbles, pear, avocado with cilantro vinaigrette

Hearts of palm and artichoke salad (tender hearts of palm, artichoke hearts and tomatoes served on a bed of greens with Dijon vinaigrette
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