Cordon Bleu: Tenderized chicken breast stuffed with ham and swiss, rolled, breaded then fried and baked. Served with Gratin Dauphinois.
Grilled Cheese Sandwich: Rustic Italian bread with Provolone, Black Forest Ham and Munster, grilled to perfection.
Pollo al Formaggio : Braised chicken topped with goat cheese and served with a sun-dried tomato veloute. Served with couscous.
Flank Steak: Grilled flank steak cut thinly and served atop a bed of fresh garlic basil mushrooms and served with a horseradish mustard sauce.
Pasta alla Bolognaise: Al dente cooked pasta served with a slow cooked beef sauce made with fresh herbs, tomato, grated Parmesan, and vegetable puree.
Chicken Alfredo: Hickory smoked bacon and grilled chicken served with al dente pasta and homemade cream sauce, topped with freshly grated Parmesan. Served with steamed vegetables.
Rolled Pork Florentine: Tenderized pork loin rolled and filled with spinach, pine nuts, Parmesan, bread crumbs and olive oil. Served with cheesy polenta.
Boeuf Bourguignon: Beef tenderloin, slow-cooked in burgundy wine with pearl onions, carrots and bacon. Served with new potatoes and seasoned green beens.
Calzone: Homemade, individualized calzones with tomato sauce, mozzarella cheese, and choice of toppings.
Grilled Pork: Pork chops rubbed with chipotle brown sugar and smoked paprika served atop a bed of apple florentine greens. Served with white rice, shitake gravy, sri racha, and pesto.
Chicken Piccata: Pan fried chicken served with a lemon caper butter sauce. Served with pasta and steamed vegetables.
Tarte au Thon: Individual sized tarts filled with tuna, tomato and a creamy mustard sauce topped with swiss cheese.
