ALWAYS SUBJECT TO CHANGE
SOUP
Chicken Tortellini
Creamy chicken broth with tortellini, carrots, onions, celery, spinach, and roasted red peppers.
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)
Prime Rib (GF)
Medium Rare – warm red center Medium – warm pink center Well – no pink
Cut to order sliced prime rib topped with orange glaze and fresh cranberries served with baked mini red bliss potatoes and parmesan green beans.
Pomegranate Glazed Cowboy Pork Chops (GF)
Roasted pork chops in a pomegranate reduction, topped with pom seeds, served with baked mini red bliss potatoes and parmesan green beans.
Homemade Crabcakes
Drizzled with a mild Cajun remoulade served with fire roasted grains and parmesan green beans.
Butternut Squash Ravioli (V)
In a light cream sauce topped with pepitas and fire roasted root vegetables served with garlic bread.
Baked Chicken Fingers
Breaded chicken served with honey mustard dipping sauce, baked mini red bliss potatoes and parmesan green beans
GF – Gluten Free V – Vegetarian
DESSERTS
Creme Brûlée Cheesecake
A light and airy New York-style cheesecake, layered with a light creme brûlée topped with a traditional caramelized burnt sugar top. Severed with whipped cream and a caramel drizzle.
Mini Chocolate Bundt Cake
A rich and moist mini chocolate bundt cake with a creamy chocolate ganache filled center. Served with a chocolate ganache drizzle, whipped cream and crushed candy canes.
Apple Blossom Tart
A rustic apple tart made of a mixture of sweet and tangy apples in a soft and flaky pastry crust. Topped with a dash of cinnamon and a light sugar glaze. Served with a caramel drizzle and whipped
cream.