ALWAYS SUBJECT TO CHANGE
SOUP
Chicken Gnocchi Soup Potato gnocchi with celery, carrots, onions and spinach in a chicken broth.
SALAD (Choice of One)
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.
ENTREE (Choice of One)
Chef Carved Prime Rib (GF) Medium Rare – warm red center Medium – warm pink center Well – no pink
Cut to order sliced prime rib drizzled with charred scallion sauce served with loaded smashed potatoes and tri-color baby carrots.
Grilled Chicken Breast (GF) Tender, juicy chicken breast with lemon butter served with loaded smashed potatoes and tri-color baby carrots.
Stuffed Flounder (GF) Baked flounder stuffed with Blue Crab meat topped with old bay cream sauce and served with wild rice and tri-color baby carrots.
Penne Alfredo (V) Penne pasta with alfredo sauce sprinkled with Parmesan and served with garlic bread.
Baked Chicken Fingers Breaded chicken with honey mustard dipping sauce served with cheddar mac & cheese and tri-color baby carrots.
Baked Breaded Plant-based Tenders (V) Served with wild rice and tri-color baby carrots
GF – Gluten Free V – Vegetarian
DESSERTS (Choice of One)
Pineapple Upside Down Cake* Moist, buttery sponge cake topped with a pineapple ring and a creamy brown sugar sauce drizzled with caramel sauce.
Limoncello Ricotta Cheesecake* A limoncello-inspired cheesecake made with sweet ricotta and cream cheese with luscious limoncello flavor on an Italian-style cookie crust.
Oreo Brownie Two layers of fudgy brownie sandwiching a layer of white chocolate cheesecake and Oreo cookie pieces topped with more Oreo cookie pieces and drizzled with chocolate ganache.
*CONTAINS: EGGS, MILK, SOY, WHEAT, PEANUTS, PROCESSED IN A FACILITY THAT ALSO PROCESS PEANUTS AND TREE NUTS.