Salads



 Tossed Garden Salad

With cucumbers, tomatoes, red onion, carrots and homemade croutons.

Choice of dressings

Classic Caesar Salad

Homemade seasoned croutons and Parmesan

Spring Salad

With dried cherries, Mandarin oranges, celery, scallion, pecans and a raspberry vinaigrette

Seasonal Spinach Salad

Gorgonzola cheese and seasonal accompaniments

Entrée’s

Almond Cranberry Chicken

Encrusted with almonds and cranberries and served with

a light orange sauce

Chicken Artichoke

Artichoke, red pepper and mushroom in lemon cream sauce

Lemon Chicken

Sautéed with sun-dried tomatoes, lemon, basil and cream

Chicken Piccata

Served in a lemon caper sauce

Indian Spiced Chicken

With a fruit chutney

Wild Mushroom Spinach Risotto

With fresh Parmesan

Vegetarian Tortellini

Cheese tortellini, grilled zucchini and yellow peppers

in a creamy tomato sauce

Eggplant Zucchini Parmesan

Layers of eggplant, zucchini and cheese smothered with

marinara sauce and topped with grated Parmesan

Vegetable Lasagna

Spinach, roasted vegetables, feta and marinara topped

Asian Noodle Sauté

With soba noodles, tofu, broccoli, garlic, black sesame seeds,

ginger and soy sauce garnished with roasted cashews

Sliced Beef Sirloin

Served with a Cabernet mushroom sauce

Served sliced with apples and caramelized onions

Shepherd’s Pie

Sautéed ground beef and vegetables topped with garlic

mashed potatoes and a cheesy crust

Grilled Salmon Filet

With a maple mustard glaze

Cajun Grilled Salmon

With fresh herbs and citrus pesto sauce

Blackened Mahi Mahi

Drizzled with margarita lime butter

Seafood Pasta

Shrimp, scallops and salmon with ribbon noodle pasta, spinach, tomato

and garlic in a creamy white wine sauce

Louisiana Catfish Fillet

Simmered in Creole sauce

Jambalaya

Sausage, shrimp and chicken in a spicy Cajun stew Page Ten