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~~~ Chicken ~~~
Sicilian Chicken
Succulant sauteed chicken topped with artichoke hearts,
sun-dried tomatoes, a white wine sauce and crumbled feta cheese.
Chicken Supreme
Grilled chicken breast smother with sauteed mushrooms and onions, bacon and cheese and served
with a mustard honey sauce.
Chicken Florentine
Chicken stuffed with spinach, Ricotta cheese
and a white wine cream sauce.
Chicken Marsala
Chicken breast that's been seasoned, browned, then braised and
smothered in a rich sauce of wine and mushrooms.
Chicken Oscar
Tender crab meat with asparagus tips in lemon butter atop a sauteed
chicken breast served with hollendaise.
Chicken Parmesan
Breaded Chicken topped with a rich tomato sauce and melted mozzarella cheese.
Served over linguini.
Peneed Chicken
Breaded and rubbed in cajun paste, pan-fried and served over
fettacine and a light alfreado sauce.
~~~ Beef ~~~
Chef-carved Prime rib
Served with horse-radish sauce and au jus.
(additional chef charge $50.00/hour)
London Broil
with a mushroom and burgundy wine sauce.
Beef Basil Tournedos
Choice beef Terderloin medalions, garnished with fresh basil, garlic, Italian
parsley and virgin olive oil.
Asian Braised Beef Kabobs
Sirloin beef kabobs marinated in ginger, celantro and sesame oil, skewered
with green peppers, onions, cherry tomatoes and mushrooms. Served over pad t'ai
noodles or fried rice.
Smothered Ribeye
Grilled ribeye topped with sauteed onions, mushrooms and green peppers and
smothered with mozerella cheese.
~~~ Pork ~~~
Braised Pork Tenderloin
Braised Pork Tenderloins served with fresh rosemary and espagnole sauce.
Bone-In Pork Prime Rib
Bone-In pork prime rib with a sausage, fruit and nut stuffing,.
Grilled Iowa Pork Chop
Bourbon-Glazed Baby Back Ribs
Slow roasted and smoked baby back ribs, brushed with a tangy bourbon BBQ sauce.
~~~ Seafood ~~~
Baked Honey Mustard Salmon Filet
Salmon baked with a honey and mustard glaze.
Grilled Swordfish
Topped with a brandy au poivre sauce.
Parmeson Baked Halibut
Scallops Mornay
Sauteed scallops with a creamy classic mornay sauce served over rigatone.
Pan Seered Pecan Encrusted Walleye
Pan seered and topped with an orange marmelade beurre blanc sauce.
Available Sides:
Tortellini Salad
Pea Salad
Potato Salad
Garden Salad
Tri-colored Pasta
Cottage cheese
Mararoni Salad
Seasonal Fruit
Coleslaw
Caesar Salad
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Baked Potato
Twice Baked
Oven Roasted
Garlic Mashed
Steamed Baby Reds
Cheesy Potatoes
Rice Pilaf
Scalloped Potatoes
Baked Beans
Vegetable du jour
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