Entrees
All Entrees Served With Vegetable Du Jour, Hard French Roll & Butter, Choice of Soup or Tossed Salad and Choice of Potato [Baked (butter, sour cream, cheese, bacon or chives), Twice Baked, Sweet Potato, French Fries, Hash Browns or Gourmet Rice Pilaf].
Chicken Marsala
Skinless breast of chicken sauteed in a Marsala mushroom cream sauce.
Chicken Cordon Bleu
Skinless breast of chicken hand stuffed with ham and cheese then breaded and deep fried to order. Served over cheesy cream sauce.
Fresh Fish
Ask wait staff for fish variety. Prepared to your specifications.
Fresh Fish Paupiette
Fish of the day, white wine, butter and julienne vegetables wrapped in parchment paper and baked.
Bacon Wrapped or Plain Filet (Large Portion 7 Oz. ~ Small Portion 5.5 Oz.)
Chicken Fried Steak or Chicken Fried Chicken
Kansas City Strip Steak (Large Portion 10 Oz. ~ Small Portion 8 Oz.)
Fried Shrimp
Six butterflied large gulf shrimp breaded and deep fried to golden brown. Served with lemon wedge and cocktail or tartar sauce.
Orange Roughy Almondine
Deep Fried Catfish
Broiled Pink Salmon
Coquilles St. Jacques
Ribeye Steak (Large Portion 10 Oz. ~ Small Portion 8 Oz.)
Tournedos Rossini
Chicken Nyssa
Seared boneless chicken breast simmered with mushrooms, sun dried tomatoes, garlic and white wine. Served over tri colored penne pasta and topped with feta cheese.
Lobster Thermidor
Lobster meat removed from shell, sauteed with garlic and mushrooms, glazed with brandy, bounded with cream sauce then baked in the shell.
Filet of salmon broiled to perfection and served on a bed of creamy dill sauce.
Scallops cooked with chardonnay and mushrooms then baked in casserole to perfection. Dinner size or Appetizer size.
Twin cuts of tenderloin broiled and served on round melba toast and topped with mushroom bourbon sauce.
Hand rolled in almond flour and sauteed to pink color. Served with lemon wedge and tartar sauce.
Your choice whole or filet. Buttermilk breaded and deep fried to golden brown. Served with lemon wedge and tartar sauce.