Main Entrée
(Choice of Chicken, Fish & Beef Entrée)
Chicken
Chicken Francaise
Lightly Breaded Boneless Breast of Chicken Whole in a Lemon Wine Sauce, served with a Starch and Vegetable
Panko Crusted Chicken Panko Crusted Chicken Breast with a Sweet Onion Teriyaki Demi Glaze, topped with Fresh Chives, served with a Starch and Vegetable
Chicken Marsala
Boneless Breast of Chicken in a Marsala Cream Sauce with Fresh Mushrooms, served with a Starch and Vegetable
Hawaiian Chicken
Coconut Crusted Breast of Chicken in a Pineapple Demi Glaze, served with a Starch and Vegetable
Chicken Milanese
Lightly Breaded and Pounded Breast of Chicken topped with Fresh Arugula, Diced Tomatoes and Onions in a Sweet Balsamic Vinaigrette, served with a Starch and Vegetable
Tuscan Chicken
Sautéed Breast of Chicken with Lemon, Capers, Wine and Fresh Bruschetta, served with a Starch and Vegetable
Teriyaki Chicken
Teriyaki Grilled Breast of Chicken, topped with a Scallion Ginger Teriyaki Sauce, served with a Starch and Vegetable
♦Veal Chop can be provided for an additional cost.
Fish
Pistachio Crusted Salmon
Filet of Pistachio Crusted Salmon accompanied with a Key Lime Mustard Sauce, served with a Starch and Vegetable
Teriyaki Coconut Crusted Salmon
Filet of Salmon Marinated in a Teriyaki /Hoisin Sauce accompanied with a Hoisin Dipping Sauce, served with a Starch and Vegetable
Country Style Salmon
Filet of Marinated Salmon, Topped with a Fresh Diced Vegetable Medley accompanied with a Key Lime Mustard Sauce, served with a Starch and Vegetable
Salmon Oreganata
Filet of Salmon Coated with Bread Crumbs, Oreganata Seasoning served with a Starch and Vegetable
Sesame Crusted Salmon
Filet of Salmon Marinated with Sesame Ginger Sauce and Crusted with Black and White Sesame Seeds, served with a Starch and Vegetable
Cajun Salmon
Filet of Salmon with a Cajun Teriyaki Dipping Sauce, served with a Starch and Vegetable
Salmon Dijon
Filet of Salmon Grilled with a Dijon Mustard, Shallot, and Brandy Sauce served with a Starch and Vegetable
Stuffed Filet of Fish
Filet of Tilapia Stuffed with Spinach, Sun Dried Tomatoes served with a Lemon Almond Sauce, served with a Starch and Vegetable
BBQ Salmon
Filet of Salmon Marinated and Cooked with Homemade Jack Daniel's BBQ Sauce,
served with a Starch and Vegetable
♦Chilean Sea Bass, Tilapia, and Tuna Steak are available upon request.
Beef
Prime Rib of Beef
Served to Your Liking on a Bed of Garlic Mashed Potatoes accompanied by a Mélange of Fresh Seasonal Vegetables
Broiled Skirt Steak
Choice of Jack Daniel's BBQ, Thai or Teriyaki Skirt Steak served to your liking with Garlic Mashed Potatoes accompanied with a Melange of Fresh Seasonal Vegetables topped with Crispy Homemade Onion Rings
Mongolian Skirt Steak
Marinated and Grilled with our Homemade Sesame Garlic Sauce topped with Fresh Cucumber Salad, served with a Starch and Vegetable
♦Sliced Chateau, Veal Chop, Rack of Lamb or Veal Scallopini may be substituted for an additional cost.
Alternative Entrée’s
Paella
Sautéed Chicken and Veal Sausage in Spanish Seasoning over Saffron Rice with Green and Red Peppers and Spanish Olives Served on a Banana Leaf with Fried Plantains in a Pepper Garlic Salsa
Vegetarian Meals available upon request
All of the above entrees and First Courses are our most popular selections. We will be glad to prepare any dish you like any way you would like it. Please don’t hesitate to ask us. Your ideas may become our next most popular selection.
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Our Chef’s Most Popular Side Dishes
Starch
Creamy Garlic Mashed Potatoes Yukon Gold Roasted Potatoes Rosemary Roasted Potatoes Marble Mashed Potato- Sweet Potato and Garlic Mashed Bow Tie Pasta with Pesto Farfalle with Garlic and Oil Jasmine Rice Red Bliss Chive Mashed Potato Tri Color Potato Medley
Vegetables
Spring Mix of Vegetables-Zucchini, Squash with Pimentos Sauteed Asparagus Fresh Wilted Spinach with Cherry Tomatoes Broccoli Rabe Fresh French Style String Beans with Toasted Slivered Almonds Melange of Fresh String Beans, Carrots, and Mushrooms Fresh Broccoli Spears Fresh String Beans with Asian Vinaigrette |
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