(always subject to change)
Soup:
Chicken Chili Chowder (GF)
with Pulled Chicken, White Northern Beans, Onions, Corn, and Potatoes.
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:
Beef Tenderloin with Shallot Red Wine Steak Sauce (GF)
Served with Roasted Garlic Parmesan Potatoes and Buttered Green Beans.
Dijon Baked Chicken (GF)
Chicken Breast baked in a Creamy Dijon Mustard Sauce and garnished with Chives.
Served with Roasted Garlic Parmesan Potatoes and Buttered Green Beans.
Grilled Cajun Mahi Mahi (GF)
Grilled Mahi Mahi garnished with fresh Peach Salsa.
Served with Yellow Rice and Buttered Green Beans.
Vegetarian Baked Ziti (V)
Ziti baked with Onions, Peppers, Zucchini, tomatoes, and Basil in a Cheesy Tomato Sauce.
Served with Garlic Bread.
Desserts:
Tres Leches Cake
Vanilla Cake soaked in Heavy Cream, Sweetened Condensed Milk, and Evaporated Milk.
Topped with a Whipped Cream Icing and dusted with Cinnamon. Served with a drizzle of Strawberry Sauce.
Raspberry Crumb Cake
Crumb Cake with a layer of Raspberry Filling.
Topped with Streusel and a dusting of Powdered Sugar. Served with a drizzle of Raspberry Sauce, Whipped Cream, and Fresh Raspberries.
Chocolate Thunder Cake
Three Layers of Rich Chocolate Caked with Dark Chocolate Icing.
Coated in Chocolate pieces and dusted in Dutch Cocoa Powder. Served with a drizzle of Chocolate Ganache, Whipped Cream, and Mint.