Traditional
Entrees
Spinach Chicken Roulade $14.50
Boneless, Skinless Chicken Breast stuffed with Spinach, Roasted Red Peppers, and Pinenuts,
topped with a Light Champagne Cream Sauce
Tropical Tilapia $15.50
A light, white fish fillet is tortilla crusted and topped with a lime and chipolte sauce to add and little zing.
Honey Glazed Ham $12.95
Roasted Honey Glazed Pit Ham, sliced and served with Grilled Pineapple
Vegetarian Lasagna $12.95
Layers of Pasta, Fresh Steamed Spinach, Mushrooms, Leeks, Zucchini, Yellow Summer Squash, Peppers, & Onions combined with Three Cheeses and Marinara Sauce
(No Additional Starch With This Entrée)
Roast Beef Au Jus $14.75
Tender Roast Beef charbroiled, sliced & served in rich beef gravy
Coconut Breast of Chicken $14.50
Dipped in Rum, then rolled in Coconut and toasted. Served with an Apricot Chutney
Roast Turkey $14.50
Real, Whole Turkey, roasted until tender and juicy, served with Apple Sage Dressing and Gravy
Pasta Provencal $12.95
A wonderful sauce rich with Sundried Tomatoes, Capers, Garlic, Onions, Mushrooms, Black Olives, Sautéed Vegetables, and Olive Oil served over Penne Pasta and garnished with Fresh Parmesan Cheese
(No Additional Starch With This Entrée)
Brandied Chicken Breast $14.50
A rich blend of Brandy, Butter, and Fresh Herbs flavor this tender sautéed Breast Of Chicken
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Classic Entrees
Chef Carved Roast Beef Tenderloin
Choice Tenderloin char-broiled and roasted to perfection, sliced, and topped with Madeira Sauce
Blackened Red Snapper
Fresh Filet broiled with Cajun Spices and topped with Tropical Fruit Salsa
Chef Carved Prime Rib (An Additional $2.00)
Center Cut (10 oz.) Prime Rib served au jus
Prosciutto Chicken
Prosciutto with Smoked Mozzarella, Caramelized Garlic, and Fresh Spinach wrapped in a tender Breast of Chicken
Jewels of the Sea (An Additional $2.00)
Lobster, Green Lip Mussels, and Shrimp in a "sea" of Zesty Bolognese Sauce with Red Pepper
and Roasted Garlic over Fettuccini
Roast Pork Tenderloin
Tender Medallions of Pork topped with Door County Cherry Sauce....perhaps with Wild Rice Medley and Toasted Pecans?
Saffron Chicken
Crab and Shrimp in Bread Crumb Stuffing with Celery, Onion, and Carrot complimented with a Saffron Beurre Blanc
Tenderloin and Shrimp Shish Kabob
Drizzled with a balsamic reduction sauce…
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