(Always Subject to Change)
Soup:
Vegetable Soup
Vegetable Broth with Carrots, Celery, Peas, Corn, Tomatoes, and Green Beans. *GF *V
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 cheese.
Entrées
Beef Tenderloin with House A2 Steak Sauce *GF
Served with Cheesy Smashed Potatoes and Garlic Roasted Broccolini.
Chicken Cacciatore *GF
Chicken Breast in a Rich Rustic Tomato and Pepper Sauce. Served with Cheesy Smashed Potatoes, and Garlic Roasted Broccolini.
Rainbow Trout *GF
Baked in a Honey Mustard and Soy Sauce Glaze. Served with Vegetable Couscous and Garlic Roasted Broccolini.
Butternut Squash Ravioli *V
Served in a Cheesy Cream Sauce, topped with Roasted Butternut Squash. Served with a Garlic Breadstick.
Breaded Chicken Fingers
Served with Cheesy Smashed Potatoes, Garlic Roasted Broccolini, and a side of Honey Mustard Dipping Sauce.
Desserts
Old Fashion Carrot Cake
Two delicious layers with Grated Carrots, Crushed Pineapple, Crunchy Walnuts, and Traditional Spices. Sprinkled with Walnut pieces and garnished with Whipped Cream.
Blueberry Brûlée Cheesecake
Creamy cheesecake with Blueberry Swirl and a brûléed top garnished with Whipped Cream.
Rich Triple Chocolate Cake
Decadent chocolate layer cake served with Chocolate Drizzle, a dollop of Whipped Cream, and a Sprig of Mint.