(always subject to change)
All meals include hot tea, iced tea, and coffee.
Soup:
Creamy Chicken Parmesan Soup
with Spinach, Artichokes, Carrots, Onions, and Celery
Salads:
House Salad
Mixed Greens, Shredded Carrots, Cucumbers, and Tomatoes.
Served with your 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:
Roasted NY Strip (GF)
Topped with an Autumn Butternut Squash Hash.
Served with Loaded Smashed Potatoes and Buttered Broccoli.
Cowboy Pork Chops (GF)
Baked Pork Chops topped with Apple Chutney.
Served with Loaded Smashed Potatoes and Buttered Broccoli.
Rosemary Honey Glazed Salmon (GF)
Served with Wild Rice and Buttered Broccoli.
Vegan Chicken Parmesan (V, Vegan)
Plant-Based Cutlets topped with Marinara Sauce, Vegan Mozzarella, and Fresh Basil.
Served on a bed of Spaghetti with Garlic Bread.
Breaded Chicken Fingers
Baked and served with Loaded Smashed Potatoes, Buttered Broccoli, and Honey Mustard Dipping Sauce.
Desserts:
Pumpkin Harvest Cheesecake
New York-style Cheesecake swirled with Pumpkin Pie filling.
Topped with Cinnamon White Chocolate Mousse.
Strawberries and Cream Cake
Vanilla Sponge Cake with real Strawberry pieces, whipped Mascarpone filling, Vanilla Streusel, and Powdered Sugar.
Chocolate Lovin’ Spoonful Cake
Chocolate Pudding between layers of Chocolate Cake and covered in Chocolate Fudge Icing.