Saturday March 31

9 oz Coldwater Lobster Tail Stuffed with Lump Crabmeat
served on orzo pasta with grilled asparagus
highlighted with a thermador sauce
w/ salad

Pecan Encrusted Salmon Roulade
fresh atlantic salmon filled with caramelized leeks and spinach
accented with a cognac mushroom cream sauce
served with seasoned rice and fresh vegetable saute
w/ salad

Whiskey Marinated Sirloin Beef Skewers
served on garlic herb whipped potatoes with a fresh vegetable saute
w/ salad

Paillard of Chicken Breast
filled with chorizo sausage, white cheddar and roasted peppers
finished with an Argentinean pesto
served with seasoned rice and marinated julienne vegetables
w/ salad

Friday March 30

Whiskey Marinated Sirloin Beef Skewers
served on garlic herb whipped potatoes with a fresh vegetable saute
w/ salad

Paillard of Chicken Breast
filled with chorizo sausage, white cheddar and roasted peppers
finished with an Argentinean pesto
served with seasoned rice and marinated julienne vegetables
w/ salad

9 oz Coldwater Lobster Tail Stuffed with Lump Crabmeat
served on orzo pasta with grilled asparagus
highlighted with a thermador sauce
w/ salad

Pecan Encrusted Salmon Roulade
fresh atlantic salmon filled with caramelized leeks and spinach
accented with a cognac mushroom cream sauce
served with seasoned rice and fresh vegetable saute
w/ salad

Thursday March 29

Pecan Encrusted Salmon Roulade
fresh atlantic salmon filled with carmelized leeks ang spinach
accented with a cognac mushroom cream sauce
served with seasoned rice and fresh vegetable saute
w/ salad

Paillard of Pork with Puccatessa Suace
pan sauteed pork medallion
topped with a roasted mediterranian vegetable sauce
served on garlic herb whipped potatoes
w/ salad

Jumbo Portabella Stack
layered with grilled vegetables, aged provolone and roast beef
highkighted with a peppercorn cream and pommes frites
w/ salad

Jumbo Shrimp Provencal
jumbo shrimp saute ind white wine garlic butter with peppers, onions,
tomatoes and olives , served on seasoned rice
w/ salad

Wednesday March 28

Jumbo Shrimp Provencal
jumbo shrimp saute ind white wine garlic butter with peppers, onions,
tomatoes and olives , served on seasoned rice
w/ salad

Brown Sugar Crusted Salmon Fillet
fresh atlantic salmon
accented with a julienne pepper salad
served with seasoned rice
w/ salad

Paillard of Pork with Puccatessa Suace
pan sauteed pork medallion
topped with a roasted mediterranian vegetable sauce
served on garlic herb whipped potatoes
w/ salad

Macadamia Nut Crusted Sea Scallops
highlighted with a citrus butter sauce
served with seasoned rice and fresh vegetable saute
w/ salad

Tuesday Marh 27

Macadamia Nut Crusted Sea Scallops
highlighted with a citrus butter sauce
served with seasoned rice and fresh vegetable saute
w/ salad

Sunshine Shrimp-
jumbo shrimp and artichoke hearts saute in an Grand Marnier butter
served on seasoned rice
w/ salad

Chicken Monterey
chicken breast topped with avacado and swiss cheese
accented with a tarragon vin blanc
served with seasoned rice and fresh vegetable saute
w/ salad

Paillard of Pork with Puccatessa Sauce
pan sauteed pork medallion
topped with a roasted mediterranian vegetable sauce
served on garlic herb whipped potatoes
w/ salad

Monday March 26

Blackened Icelandic Cod Tacos
finished with a New Orleans Remoulade and a cajun slaw
served with dirty rice
w/ salad

Sunshine Shrimp
jumbo shrimp and artichoke hearts saute in an Grand Marnier butter
served on seasoned rice
w/ salad

Chicken Monterey
chicken breast topped with avacado and swiss cheese
accented with a tarragon vin blanc
served with seasoned rice and fresh vegetable saute
w/ salad

Seared Sea Scallops-
highlighted with a fresh pineapple coulis
served with seasoned rice and fresh vegetable saute
w/ salad

Saturday March 24

Seared Sea Scallops
highlighted with a fresh pineapple coulis
served with seasoned rice and fresh vegetable saute
w/ salad

Blackened Icelandic Cod Tacos
finished with a New Orleans Remoulade and a cajun slaw
served with dirty rice
w/ salad

Sunshine Shrimp
jumbo shrimp and artichoke hearts saute in an Grand Marnier butter
served on seasoned rice
w/ salad

Chicken Monterey
chicken breast topped with avacado and swiss cheese
accented with a tarragon vin blanc
served with seasoned rice and fresh vegetable saute
w/ salad

Spezzatino – Italian Beef Stew
slow braised angus chuck in a chianti tomato sauce
served on linguini
w/ salad

Friday March 23

Spezzatino – Italian Beef Stew
slow braised angus chuck in a chianti tomato sauce
served on linguini
w/ salad

Apricot Glazed Grilled Pork Chops
served with oven roasted red skin potatoes and fresh vegetable saute
w/ salad

Blackened Icelandic Cod Tacos
finished with a New Orleans Remoulade and a cabbage chiffonade
served with dirty rice
w/ salad

Sunshine Shrimp
jumbo shrimp and artichoke hearts saute in an orange butter
finished with a flambé of Grand Marnier
served on seasoned rice
w/ salad

Chicken Monterey
chicken breast topped with avacado and swiss cheese
accented with a tarragon vin blanc
served with seasoned rice and fresh vegetable saute
w/ salad

Thursday March 22

Sweet Chipotle Rubbed Beef Short Ribs
slowly roasted until fork tender
served with carmelized onion mashed potatoes and fresh vegetable saute
w/ salad

Apricot Glazed Grilled Pork Chops
served with oven roasted red skin potatoes and fresh vegetable saute
w/ salad

Blackened Atlantic Salmon
finished with a New Orleans Remoulade and a grape tomato concasse
served with oven roasted red skin potatoes and fresh vegetable saute
w/ salad

Grilled Margarita Shrimp Skewer
accented with a tequilla lime glaze, finished with a sweet pineapple coulis
served on black beans and rice with a fresh vegetable saute
w/ salad

Wednesday March 21

Apricot Glazed Grilled Pork Chops
served with oven roasted red skin potatoes and fresh vegetable saute
w/ salad

Grilled Margarita Shrimp Skewer
accented with a tequilla lime glaze, finished with a sweet pineapple coulis
served on black beans and rice with a fresh vegetable saute
w/ salad

Chicken Kiev
fresh panko breaded chicken breast stuffed with herb butter
served with oven roasted red skin potatoes and fresh vegetable saute
w/ salad

Beef Bourguignon
slow braised angus chuck with onions and mushrooms
served on amish noodles
w/ salad

Tuesday March 20

Grilled Margarita Shrimp Skewer
accented with a tequilla lime glaze, finished with a sweet pineapple coulis
served on black beans and rice with a fresh vegetable saute
w/ salad

Chicken Kiev
fresh panko breaded chicken breast stuffed with herb butter
served with oven roasted red skin potatoes and fresh vegetable saute
w/ salad

Beef Stew on Colcannon Potatoes
slow braised angus chuck with carrots and mushrooms
served on whipped potatoes and tender cabbage
w/ salad

Asian Five Spice Breaded Lake Walleye
served on seasoned rice with a tomato scallion stir fry
w/ salad

Monday March 19

Seared Sea Scallops
accented with a tequilla lime glaze
served on seasoned rice with a fresh vegetable saute
w/ salad

Chicken Kiev
fresh panko breaded chicken breast stuffed with herb butter
served with oven roasted red skin potatoes and fresh vegetable saute
w/ salad

Beef Stew on Colcannon Potatoes (Bubble and Squeak)
slow braised angus chuck with carrots and mushrooms
served on whipped potatoes and tender cabbage
w/ salad

Asian Five Spice Breaded Lake Walleye
served on seasoned rice with a tomato scallion stir fry
w/ salad

Happy St Patrick's Day

Corned Beef with Braised Cabbage
accented with a horseradish cream sauce
served with roasted new potatoes
w/ salad

Irish Stew on Colcannon Potatoes
slow braised angus chuck with carrots and mushrooms
served on whipped potatoes and tender cabbage
w/ salad

Guiness Stew Boxty
choice angus striploin on potato cakes
served with braised kale with bacon
w/ salad

Jameson Irish Whiskey glazed Atalantic Salmon
grilled fresh salmon basted with a whiskey brown sugar glaze
served on buttered Cabbage and Noodles
w/ salad

Friday March 16

Emerald Isle Strip Steak
Smothered with mushrooms and onions
highlighted with a stout beer peppercorn sauce
served on smashed spuds with a fresh vegetable saute
w/ salad

Seared Sea Scallops
accented with a tequilla lime glaze
served on seasoned rice with a fresh vegetable saute
w/ salad

Pork Schnitzel
pan sauteed and accented with a horseradish sauce
served with whole grain mustard whipped potatoes
and braised red cabbage
w/ salad

Asian Five Spice Breaded Lake Walleye
served on seasoned rice with a tomato scallion stir fry
w/ salad

Chicken Kiev
chicken breast stuffed with an herb butter
served on seasoned rice with a fresh vegetable saute
w/ salad

Wednesday Mar 14

Pork Schnitzel
pan sauteed and accented with a horseradish sauce
served with whole grain mustard whipped potatoes
and braised red cabbage
w/ salad

Asian Five Spice Breaded Lake Walleye
served on seasoned rice with a tomato scallion stir fry
w/ salad

Crab and Shrimp Stuffed Salmon
topped with a carmelized shallot vin blanc
served on steamed rice with a red pepper tomato slaw
w/ salad

San Francisco Cioppino
hearty seafood stew with cod, shrimp, scallops and mussels
in a red wine tomato broth with roasted peppers and onions
served with crusty sourdough bread
w/ salad

Monday March 12

San Francisco Cioppino
hearty seafood stew with cod, shrimp, scallops and mussels
in a red wine tomato broth with roasted peppers and onions
served with crusty sourdough bread
w/ salad

Chicken Saltimbocca
chicken breast rolled with prosciutto, aged provolone and spinach
finished with a sundried tomato cream sauce
served on seasoned rice with a fresh vegetable saute
w/ salad

Herb Crusted Lake Walleye
served on seasoned rice with a fresh vegetable saute
highlighted with a toasted almond butter
w/ salad

Crab and Shrimp Stuffed Salmon
topped with a carmelized shallot vin blanc
served on steamed rice with a red pepper tomato slaw
w/ salad

Friday March 9

Pistachio Crusted Sea Scallops
served on seasoned rice with a fresh vegetable saute
accented with a citrus infused butter sauce
w/ salad

Baby Back Ribs
finished with an ohio maple chipotle glaze
served with a baked potato and a fresh vegetable saute
w/ salad

Herb Crusted Lake Walleye
served on seasoned rice with a fresh vegetable saute
highlighted with a toasted almond butter
w/ salad

Salmon and Shrimp in a Carmelized Leek Vin Blanc
seafood slow poached in a court bouillon
served on steamed rice with a red pepper tomato slaw
w/ salad

Thursday March 8

Salmon and Shrimp in a Carmelized Leek Vin Blanc
seafood slow poached in a court bouillon
served on steamed rice with a red pepper tomato slaw
w/ salad

Pistachio Crusted Sea Scallops
served on seasoned rice with a fresh vegetable saute
accented with a citrus infused butter sauce
w/ salad

Jamaican BBQ Pulled Pork
finished with a cilantro lime cream sauce
served on sweet potatoe pommes frites with a fresh vegetable saute
w/ salad

Herb Crusted Lake Walleye
served on seasoned rice with a fresh vegetable saute
highlighted with a toasted almond butter
w/ salad

Tuesday March 6

Jamaican BBQ Pulled Pork
finished with a cilantro lime cream sauce
served on sweet potatoe pommes frites with a fresh vegetable saute
w/ salad

Pan Seared Sea Scallops
with butternut squash ravioli and carmelized butternut squash
accented with a praline butter sauce
w/ salad

Shrimp, Chicken and Andouille Sausage Jambalaya
cooked with onions, bell peppers, celery and rice
w/ salad

Teriyaki Grilled Chicken Breast
finished with a satay peanut sauce
served with steamed rice and a carrot ginger slaw
w/ salad

Monday March 5

Pan Seared Sea Scallops
with butternut squash ravioli and carmelized butternut squash
accented with a praline butter sauce
w/ salad

Grilled Double Cut Pork Chop
topped with a bourbon apple sauce
served with roasted potatoes and a fresh vegetable saute
w/ salad

Shrimp, Chicken and Andouille Sausage Jambalaya
cooked with onions, bell peppers, celery and rice
w/ salad

Southwestern Grilled Strip Steak
finished with a black bean salsa and cilantro aioli
served with cumin roasted yukon gold potatoes
w/ salad

Saturday March 03

Crab Stuffed Salmon
highlighted with a sweet teriyaki glaze
served on sticky rice with a black sesame mandarin orange 'salad'
w/ salad

Whiskey BBQ Baby Back Ribs
served with smashed red skin potatoes and a fresh vegetable saute
w/ salad

Brown Butter Tilapia Filets
accented with a romesco sauce
served with grilled asparagus and polenta
w/ salad

Southwestern Grilled Strip Steak
finished with a black bean salsa and cilantro aioli
served with cumin roasted yukon gold potatoes
w/ salad

Friday Mar 2

Whiskey BBQ Baby Back Ribs
served with smashed red skin potatoes and a fresh vegetable saute
w/ salad

Crab Stuffed Salmon
highlighted with a sweet teriyaki glaze
served on sticky rice with a black sesame mandarin orange 'salad'
w/ salad

Brown Butter Tilapia Filets
accented with a romesco sauce
served with grilled asparagus and polenta
w/ salad

Southwestern Grilled Strip Steak
finished with a black bean salsa and cilantro aioli
served with cumin roasted yukon gold potatoes
w/ salad

Beef Bourguignon
tender striploin braised with mushrooms, onions and bacon
served over amish egg noodles
w/ salad

Thursday March 1

Southwestern Grilled Strip Steak
finished with a black bean salsa and cilantro aioli
served with cumin roasted yukon gold potatoes
w/ salad

Crab Stuffed Salmon
highlighted with a roasted tomato vin blanc
served on seasoned rice with a fresh vegetable saute
w/ salad

Tea and Spice Smoked Sea Scallops
pan seared jumbo scallops topped with a mild honey butter
served on a parmesan mushroom risotto
w/ salad

"Carolina" Style Pulled Pork
accented with a tangy vinager based bbq sauce
served with smashed red skin potatoes and a fresh vegetable saute
w/ salad