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Open flame roasted eggplant, oil, salt, black pepper, red roasted peppers, raw red onions mixed well with a touch of mayo. Makes for a perfect dip, serves well with pita chips, hearty bread or toast.
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Out of stockPerfect for during lent, stuffed cabbage with rice, onions, carrots, mushrooms, fresh parsley and spices slow cooked in a light tomato broth. It is a 2 lb container, approximately 12 to 13 cabbage rolls.
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Tripe soup a.k.a. hangover curing soup. Beef bones and beef tripe (cow's stomach lining) are boiled for 12 hours then finished with egg yolks, sour cream and spices. Right before serving you add fresh garlic & vinegar. You love it, or you hate it. There is no in between.
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Teriyaki Salmon with Mango Pineapple Cilantro Salsa, served best with rice pilaf
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Ground beef, ground chicken, a touch of ground lamb, rice, spices & herbs. Way different then Greek stuffed grape leaves, once you have these you will never like others. Serve with plain yogurt, sour cream or a combination of both.
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Baked Stuffed Chicken Breast, traditional bread stuffing, house made Veloute (chicken sauce). Served well with veggie medley and rice. This classic dish never gets old.
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This NY Sirloin is a employee favorite!! Thinly sliced NY Sirloin, topped with our house made mushroom sauce will have you coming back for 2nd and 3rds. If you like our chicken Marsala, you will love this dish maybe more. Serves well with mashed potatoes and vegetable medley.
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Shrimp and Fresh Garlic, herb butter creamy wine sauce served over linguine. This One is a classic
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Layers of ground beef, corn, carrots, peas, house made brown gravy, mashed potatoes. Ready to go in your oven for reheating ( no lamb used in our recipe)
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New England Stuffed Sole with Cracker & Crab Filling, Topped with Sherry Cream Lobster Sauce, Served with rice pilaf and vegetable medley
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Fillet of Salmon grilled then finished in the oven with a light cream wine dill sauce, side of chefs veggies & rice pilaf
