(always subject to change)
Soup:
Vegetable Chowder (GF, V)
with Carrots, Celery, Peas, Corn, Tomatoes, and Green Beans.
Salads:
(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 Cheese.
Entrées:
(Choice of One)
Beef Tenderloin (GF)
Beef Tenderloin with Garlic Herb Butter.
Served with Rosemary Roasted Potatoes and Seasoned Broccoli Cauliflower mix.
Chicken Cacciatore (GF)
Baked Chicken served in a Rustic Tomato and Pepper Sauce.
Served with Rosemary Roasted Potatoes and Seasoned Broccoli Cauliflower mix.
Mahi Mahi (GF)
Mahi Mahi baked in a Honey Teriyaki Glaze.
Served with Vegetable Couscous and Seasoned Broccoli Cauliflower mix.
Spinach and Ricotta Stuffed Shells (V)
Served in Arrabbiata Sauce with a side of Garlic Bread.
Chicken Fingers
Breaded Chicken Fingers served with Rosemary Roasted Potatoes, Seasoned Broccoli Cauliflower mix, and Honey Mustard Dipping Sauce.
Desserts:
(Choice of One)
Raspberry Lemon Drop Cake
Layers of Sponge Cake, Lemon Mousse, and Raspberry Preserves finished with a Lemon Glaze and White Chocolate Curls.
Served with Raspberry Sauce, Whipped Cream, and Fresh Raspberries.
Dulce de Leche Cheesecake
New York-style White Chocolate Cheesecake swirled with Dulce Caramel Cheesecake and Caramel.
Topped with a swirl of Dulce de Leche and served with a Caramel Drizzle and Whipped Cream.
Chocolate Peanut Butter Stack Cake:
Brownie Cake with layers of Peanut Butter and Milk Chocolate fillings.
Topped with Caramel Sauce and Honey Roasted Peanuts and served with a Chocolate Ganache Drizzle and Whipped Cream.