Additional Menu Items

Text Box: Chicken Saltimboca
wrapped in proscuito in a Marsala sauce with creamy Parmesan risotto and fresh asparagus Chicken Piccatta
sautéed with lemon, capers, crimini mushrooms, and artichokes served over linguini Chicken Marsala
with Portobello mushrooms accompanied by truffle-smashed Yukon gold potatoes and grilled asparagus Chicken Satay
in Thai peanut sauce over Jasmine rice with stir-fried vegetables Chicken Pad Thai
over whole wheat soba noodles Grilled Chicken Gratinati
baked with penne pasta, peppers, onions, and marinara sauce, and topped with provolone cheese Mediterranean Chicken Roulades
chicken breast stuffed with pesto, sundried tomatoes, and smoked provolone cheese accompanied by balsamic roasted vegetables and Basil rice pilaf Harvest Chicken Roulades
chicken breast stuffed with apple, thyme, and smoked gouda served with cranberry wild rice and simply steamed green beans Tuscan Chicken Roulades
chicken breast stuffed with roasted red pepper, asparagus, and fontina cheese with white balsamic braised Swiss chard and a garlic-herb and pine nut couscous BBQ Chicken Thighs
a simple classic basted in barbeque sauce with a loaded baked potato mash and ginger-glazed carrots Caribbean Jerk Grilled Chicken Breast
topped with pineapple salsa with a cilantro lime rice pilaf and a sautéed garden vegetable medley Blackened Chicken
with lemon chive crème fraiche served with red skin mashed potatoes and roasted sweet corn Lemon Rosemary Baked Chicken Breast
with caramelized Vidalia onions accompanied by truffle-smashed Yukon gold potatoes and grilled asparagus Chicken and Shrimp Paella
with sautéed peppers and onions over saffron rice

Additional menu items

Text Box: Beef Wellington
filet mignon with crimini mushrooms wrapped in golden puff pastry with green bean almondine Beef Bourguignon
over roasted red skin potatoes Pan Seared Ribeye
topped with gorgonzola cheese, caramelized onion, and balsamic drizzle served with a herb-roasted potato medley and buttered green beans Stone Ground Mustard Encrusted Flank Steak
broiled and thinly sliced with roasted garlic smashed potatoes and a garden vegetable medley Asian Braised Short Ribs
marinated in garlic, ginger, and toasted sesame oil served with cilantro lime rice and baby bok choy Pot Roast
braised in merlot with quartered potatoes, carrots, celery and onions Skirt Steak Fajitas
with sautéed peppers and onions in flour tortillas with toppings of salsa, sour cream, and shredded co-jack cheese Chili
slowly simmered in Guinness with chunks of prime rib, black beans and topped with lime herb cream fraiche served with homemade corn bread Cabernet Braised Beef Brisket
with pearl onions, baby carrots, diced tomatoes and red skin potatoes Old Fashioned Beef Stew
with roasted root vegetables in a rich beef broth with fresh herbs Meatloaf
with pan roasted gravy, cheddar cheese mashed potatoes, and sautéed broccoli

Text Box: Pork Loin Au Poivre
in peppercorn brandy sauce with white balsamic braised Swiss chard and smashed Yukon gold potatoes with Asiago cheese Stuffed Pork Chops
with a savory herb and peppered bacon stuffing served with mashed buttermilk red skin potatoes and braised red cabbage with Fuji apples Pork Satay
in Thai peanut sauce over Jasmine rice with stir-fried vegetables Veal Scaloppini
sautéed with linguini in a white wine lemon caper sauce Veal Marsala
with portobello mushrooms accompanied by truffle-smashed Yukon gold potatoes and grilled asparagus