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Sliced beef tenderloin, marinated chicken breast, and 3 colossal shrimp. Served cold with chef’s selection of sides and sauces. |
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Prime beef grilled to perfection and served with roasted garlic herb butter and chef's potato and vegetables of the day. |
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Topped with Roquefort cheese butter. Served with vegetables and rosemary potatoes. |
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Pan-seared, topped with grilled shiitake sun-dried tomato butter and served with crispy potatoes with smoked gouda and bacon. |
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With sauteed apples and cornbread dressing. |
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8 oz. Filet or 12 oz. strip lightly breaded and char-broiled, topped with provel cheese, chopped bacon and fresh mushrooms in a white wine lemon butter sauce. |
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Our filet stuffed with brie and wrapped with bacon, char-broiled and topped with garlic butter sauce. Served with a baked Yukon Gold potato and asparagus. |
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Baby back ribs cooked in our rich BBQ sauce. Served with buttered corn cobbettes, baked beans, coleslaw. |
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Oven roasted pork tenderloin, thinly sliced, with dried cherry Port wine sauce . Served with smashed potatoes and glazed baby carrots. |
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Center cut pork chops grilled to perfection. Stuffed with dressing. Served with roasted sweet potatoes, crisp green beans and homemade applesauce. |
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Tender veal medallions sauteed, with Marsala sauce, scalloped potatoes and chef's vegetable medley. |
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Served on a bed of fresh arugula and chopped tomato. |
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Topped with sage and prosciutto and sauteed in a butter wine sauce. |
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Tender medallions of veal sauteed and topped with Marinara sauce and mozzarella. Served with penne with garlic and basil, vegetable medley. |
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Sautéed veal in a white wine lemon butter sauce with fresh mushrooms. Served with herb rice and seasonal mixed vegetables. |
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Fresh Maine lobster tail complimented by Filet Mignon, with drawn butter. Served with a baked potato and chef’s seasonal mixed vegetables. |
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