FRESH ALASKAN HALIBUT: baked in chardonnay broth, served with sliced tomato, avocado, wasabi butter and Beehive cheddar mashed potatoes.
EGGPLANT ENSALADA: on spring greens with creamy vinaigrette, kalamta olives. avocado and mozzarella.
8oz NEW YORK STEAK: served with cambezola butter, blue cheese potatoes and sauteed veggies.
ARTICHOKE CHICKEN FARFALLE: with arugula, roasted tomatoes, pine nuts and a creamy brie
STUFFED CHICKEN CORDON BLUE: with prosciutto, brie gruyere served with mashed potatoes and a tomato cream sauce and steamed veggies.
SOUP: Curry Pumpkin
DESSERT: Pumpkin Cheesecake
CAJUN CHICKEN LINGUINI: with snow peas, andouille sausage, mushrooms, tomatoes, and roasted red pepper sauce.
APPLE CHICKEN SALAD: Apples, crispy chicken tenders, onions, grape tomatoes, beehive cheese with a hone-lime vinaigrette dressing.
SHRIMP ASPARAGUS PIZZA: Shrimp, asparagus, and onion with a gorgonzola cheese sauce.
BLACK TIE PASTA: With tender blackened chicken, onions, mushrooms, red peppers and a tomato cream sauce.
SHRIMP IMPERIAL: Crab stuffed and bacon wrapped with a tarragon chardonnay cream sauce, mashed potatoes and steamed vegetables.
PULLED PORK SANDWICH: With BBQ sauce and homemade coleslaw.
Hungarian Mushroom & Potato Leek