Salads

Fresh spring greens salad
Combined with fresh vegetables and served with ranch and French dressing.
Romaine Salad
Cool crisp garden salad made up of chopped romaine, red peppers, red onion, cucumbers, and a combination of yellow pear and red grape tomatoes.
Spinach Salad
Served with strawberry vinaigrette.

Entrées

Stuffed Chicken Florentine
Chicken stuffed with spinach, ricotta cheese, and a chardonnay cream sauce.

Chicken Oscar
Sauteed chicken breast topped with lump crab meat, asparagus, and a bearnaise sauce served over linguine.

Stuffed Pork Loin
Pork Loin stuffed with a sausage, fruit and nut dressing, drizzled with a pork demi-glaz.

Braised Pork Tenderloin
Slow roasted pork tenderloins served with fresh rosemary, espagnole sauce.

London Broil
Marinated flank steak, braised, sliced and topped with mushroom Marsala sauce.

Chef-carved Prime rib
Served with horse-radish sauce and au jus.

Broiled Salmon with Herb Mustard Glaze
Lightly seasoned charbroiled salmon served with tangy sweet mustard sauce.

Potato Encrusted Cod
Tender cod filets, top-crusted with a savory blend of potato, cheese and chives.

Sicilian Eggplant Lasagna (vegetarian)
Eggplant lightly breaded and sautéed in olive oil, layered with mozzarella, fresh basil and sun-dried tomatoes. (Minimum order of 12)

Spinach and cheese-stuffed Portobello Caps (vegetarian)
Stuffed with ricotta cheese, spinach, fresh diced tomatoes, seasoned bread crumbs and mozzarella.

Potato Selections

Baked Potatoes
Miniature twice-baked potatoes
Roasted Baby Red Potatoes
Piped Garlic Mashed
Rice Pilaf
Parmesan Potato Wedges
Tuscan orzo

Vegetable Selections

Fresh Sautéed Vegetables
Baby Turned Carrots
Green Bean Almandine
Steamed Asparagus

Dessert Selections:

Dark chocolate mousse
Chocolate Cake
Tiramisu
Crème brûlée
Tequila bread pudding
Coconut Cream Cake
Cream Orange Paradise Cake