Coquilles St Jacquejumbo 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
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