(Always Subject to Change)
Soup:
Creamy Chicken, Bacon, and Ranch
with onion, spinach, and pasta.
Salads:
House Salad
Mixed Greens, Shredded Carrots, Cucumbers, and Tomatoes.
Choice of Dressing: Ranch, Honey Mustard, Balsamic Vinaigrette, or Blue Cheese.
Caesar Salad
Fresh cut Romaine Lettuce with Caesar dressing. Topped with Croutons and Shredded Parmesan.
Entrées:
Hanger Steak with Charred Scallion Sauce (GF)
Served with a double Baked Potato and Buttered Snap Peas.
Jalapeño Lemon Baked Chicken Breast
Baked Chicken Breast with a jalapeño lemon sauce. Served with a double Baked Potato and Buttered Snap Peas.
Baked Flounder (GF)
Baked Flounder stuffed with Spinach and Ricotta Cheese and topped with Parmesan Cheese.
Served with Chickpeas and Lentils in Rice Pilaf with a side of Buttered Snap Peas.
Asparagus and Ricotta Ravioli (V)
Served in a Parmesan Cream Sauce with a Garlic Breadstick.
Breaded Chicken Tenders
Served with a double Baked Potato, Buttered Snap Peas, and a side of Honey Mustard dipping sauce.
Desserts:
Italian Layered Cream Cake
Colorful layered almond cake coated with chocolate ganache and chocolate curls. Served with whipped cream and a cherry.
New York Style Cheese Cake
Rich New York style plain cheese cake.
Rich Triple Chocolate Cake
Decadent chocolate layer cake. Served with chocolate drizzle, a dollop of whipped cream, and a sprig of mint.
(V) – Vegetarian (GF) – Gluten Free