Thursday Mar 31

Polynesian Shrimp Skewers

jumbo shrimp in a citris soy honey marinade

accented by cucumber citrus salsa, served on coconut rice

salad

Pan Seared Sea Scallops

nestled in a golden puff pastry cups

accented by a lobster and crab vin blanc

served with oven roasted grape tomatoes and sweet onion

salad

Choice Center Cut Filet Mignon

accented with a black truffle aïoli

served with a baked potato and a fresh vegetable saute

salad

Chipotle Rubbed N.Y. Strip

accented with fresh salsa verde and pico de gallo

served with scallion whipped red skin potatoes

salad

Beef Bourguignon

braised choice beef with applewood smoked bacon, carrots and onions

served on whipped red skin potatoes

salad

Wednesday Mar 30

Pan Seared Sea Scallops

nestled in a golden puff pastry cups

accented by a lobster and crab vin blanc

served with oven roasted grape tomatoes and sweet onion

salad

Choice Center Cut Filet Mignon

accented with a porcini mushroom sauce

served with a baked potato and a fresh vegetable saute

salad

Honey Kissed Grilled Swordfish

fresh florida swordfish in a citris honey marinade

accented by cucumber lime salsa, served on cous cous

salad

Chipotle Rubbed N.Y. Strip

accented with fresh salsa verde and pico de gallo

served with scallion whipped red skin potatoes

salad

Moroccan Lamb Tagine

braised lamb seasoned with tumeric, ginger, cinnamon and saffron

with chic peas, apricots and kalamata olives served on cous cous

salad

Monday Mar 28

Moroccan Lamb Tagine

braised lamb seasoned with tumeric, ginger, cinnamon and saffron

with chic peas, apricots and kalamata olives

served on cous cous

salad

Choice Center Cut Filet Mignon

accented with a porcini mushroom sauce

served with a baked potato and a fresh vegetable saute

salad

Icelandic Cod En Papillote

tender northern atlantic whitefish baked in parchment paper

with baby yukon gold potatoes, shallots and roasted brussel sprouts

salad

Baked Fresh Mahi Mahi

accented with a tropical fruit salsa

served herbed rice and a fresh vegetable saute

salad

Crabmeat Stuffed Jumbo Shrimp

highlighted with herb shallot butter

served on rice with a fresh vegetable saute

salad

Saturday Mar 26

Icelandic Cod En Papillote

tender northern atlantic whitefish baked in parchment paper

with fingerling potatoes, leeks, shallots and roasted brussel sprouts

salad

Choice Center Cut Filet Mignon Oscar

accented with a asparagus, crabmeat and bernaise sauce

served with a baked potato and a fresh vegetable saute

salad

Baked Fresh Mahi Mahi

accented with a tropical fruit salsa

served herbed rice

salad

Sunshine Sea Scallops

jumbo sea scallops in a orange butter sauce

served on rice with artichoke hearts

salad

Crabmeat Stuffed Jumbo Shrimp

highlighted with herb shallot butter

served on rice with a fresh vegetable saute

salad

Saturday Mar 19

Coquilles St Jacque

jumbo sea scallops in a cognac mushroom cream sauce

served on herbed rice with wilted baby spinach

salad

Jaeger Schnitzel

finished with a button mushroom sauce

served with smashed redskin potatoes and a fresh vegetable saute

salad

Chicken Breast Roulade

stuffed with a braised leek and mushroom duxelle

highlighted with a riesling cream

served with herbed rice and a fresh vegetable saute

salad

Grilled Shrimp Tacos

on soft flour tortillas and a southwestern slaw

served with chili-cumin rice and black bean salsa

Choice Center Cut Filet Mignon

accented with a gorgonzola peppercorn cream sauce

served with a baked potato and a fresh vegetable saute

salad

Friday Mar 18

Jaeger Schnitzel

finished with a button mushroom sauce

served with smashed redskin potatoes and a fresh vegetable saute

salad

Chicken Breast Roulade

stuffed with a braised leek and mushroom duxelle

highlighted with a riesling cream

served with herbed rice and a fresh vegetable saute

salad

Grilled Shrimp Tacos

on soft flour tortillas and a southwestern slaw

served with chili-cumin rice and black bean salsa

Crab and Crayfish Stuffed Salmon

accented with a tomato basil vin blanc sauce

served on herbed rice with wilted baby spinach

salad

Choice Center Cut Filet Mignon

accented with a gorgonzola peppercorn cream sauce

served with a baked potato and a fresh vegetable saute

salad

St Patrick's Day

Chef Gary has been busy cookin up some great St Patty's fare

Corned Beef and Cabbage

accented with a whole grain mustard horseradish sauce

served with a new potatoes, carrots and cabbage

salad

Bubble and Squeek

braised tender sirloin of beef with pearl onions

served on colcannon potatoes - smashed red skins

with butter braised cabbage

salad

Poached Salmon in Emerald Sauce

fresh salmon poached in a court boullion

accented with a fresh spinach and watercress cream sauce

served with a new potatoes and braised leeks

salad

Guinness Beef Stew

slow cooked striploin of beef in a dark ale broth

with a new potatoes, carrots and onion

salad

Tuesday Mar 15

Grilled Lamb T- Bone Chops with Herb Butter

served with garlic whipped potatoes and a fresh vegetable saute

salad

Choice Center Cut Filet Mignon

accented with a gorgonzola crust

served with a baked potato and a fresh vegetable saute

salad

Pan Seared Duck Breast

finished with a mandarin orange glaze

served on herbed rice and a fresh julienne vegetable medley tossed in a cashew ginger dressing

salad

Los Cabos Pasole - Mexican Seafood Stew

lobster, shrimp, scallops, mussels, icelandic cod, zuchini and tomato

in a cumin chicken stock accented with fresh lime and cilantro

salad

Crab and Crayfish Stuffed Salmon

accented with a dijon shallot vin blanc sauce

served on herbed rice with wilted baby spinach

salad

Friday Mar 11

San Francisco Cioppino Seafood Stew

lobster, shrimp, scallops, mussels, icelandic cod, and ziti pasta

in a rich red wine tomato stock accented with peppers and onions

salad

Choice Center Cut Filet Mignon

accented with a gorgonzola crust

served with garlic whipped potatoes and a fresh vegetable saute

salad

Pan Seared Duck Breast

finished with a mandarin orange glaze

served on a crispy vegetable wonton

and a fresh julienne vegetable medley tossed in a cashew ginger dressing

salad

Smoked Double Cut Grilled Pork Loin Chop

topped with a chipotle bbq sauce and crispy onion slivers

served with garlic whipped potatoes and a fresh vegetable saute

salad

Crab and Crayfish Stuffed Salmon

accented with a dijon shallot vin blanc sauce

served on herbed rice with wilted baby spinach

salad

Veal Scallopini with Lemon Caper Butter

highlighted with herb roasted tomato

served with whipped potatoes

salad

Wednesday Mar 9

Veal Scallopini with Lemon Caper Butter

highlighted with herb roasted tomato

served with whipped potatoes

salad

Choice Center Cut Filet Mignon

accented with a gorgonzola crust

served with a baked potato and a fresh vegetable saute

salad

San Francisco Cioppino Seafood Stew

lobster, shrimp, scallops, mussels, white fish, and ziti pasta

in a rich red wine tomato stock accented with peppers and onions

salad

Smoked Double Cut Grilled Pork Loin Chop

topped with a chipotle bbq sauce and crispy onion slivers

served with garlic whipped potatoes and a fresh vegetable saute

salad

Crab and Crayfish Stuffed Salmon

accented with a dijon shallot vin blanc sauce

served on herbed rice with wilted baby spinach

salad

Mardi Gras in Monroe

Crayfish Etouffee

a traditional louisiana dish, etouffee' is literally the french word for "smothered". Freshly chopped onion, celery, and bell pepper compliment a delicious blend crayfish tails and white wine in a unique tomato sauce seasoned to perfection

served with dirty rice

salad

Blackened Choice Center Cut Filet Mignon

dusted with a blend of peppers and spices then seared in a cast iron skillet

served with dirty rice and a fresh vegetable saute

salad

Creole Jambalaya

chicken, shrimp and andouille sausage is added to the trinity of celery, peppers, and onions simmered in a bayou tomato based sauce with rice

salad

Seafood Gumbo

lobster, shrimp, scallops, mussels, white fish, and andouille sausage in a rich gumbo stock

accented with dirty rice

salad

Jumbo Shrimp Creole

a dish of louisiana creole origin (French, African and Spanish Heritage), consisting of plump shrimp in a sauce of tomatoes, onion, celery and bell pepper

served with dirty rice

salad

Wednesday Mar 2

Chicken and Chorizo Roulade

chicken breast filled with spanish sausage, roasted vegetable and aged provolone

served with herb smashed spuds and chili grilled green beans

salad

Stuffed Red Peppers

angus chuck, rice and aged provolone

on a mornay sauce with a red pepper coulis

salad

Choice Center Cut Filet Mignon

accented with a porcini mushroom sauce

served with a baked potato and a fresh vegetable saute

salad

Grilled Jumbo Shrimp

served with florentine ravioli in a fire roasted tomato alfredo

salad

Tuesday Mar 1

Chicken Paprikash

braised chicken breast in a hungarian cream sauce

served on homemade spaetzle with a fresh vegetable saute

salad

Stuffed Red Peppers

angus chuck, rice and aged provolone

on a mornay sauce with a red pepper coulis

salad

Choice Center Cut Filet Mignon

accented with a porcini mushroom sauce

served with garlic whipped potatoes and a fresh vegetable saute

salad

Baked Red Snapper Almondine

served with a baked potatoe and a fresh vegetable saute

salad