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This Chicken Marsala is sure to make you feel warm inside. A pan-fried to a golden perfection chicken cutlet, in our house-made mushroom and Marsala wine sauce. Absolutely irresistible. Served best with rice & veggie medley.
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Topped with Pesto Sauce & Roasted Tomatoes, Finished with a Light Lemon Butter Wine Sauce, Served well with Rice & Vegetable Medley
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Our Chicken Francaise is flour-dredged, egg-dipped, sautéed chicken cutlet with a lemon butter wine sauce. Plain, simple but full of flavor makes this dish the most popular dish for large gatherings. Served best over penne basil cream pasta.
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Roasted Asian Marinated NY Sirloin Sliced and Served with Teriyaki Glaze (Gluten Free)
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Teriyaki Salmon with Mango Pineapple Cilantro Salsa, served best with rice pilaf
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Tilapia filet, dredged in Cajun flour, cooked on the flat grill, topped with a light Cajun sherry cream sauce. Served with a New Orleans Style vegetable rice. Little spicy but your taste buds will be asking for more.
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Layers and layers of flavor in this dish. Seasoned with salt and pepper, then a layer of melted butter, garlic spinach, roasted tomatoes, Kalamata olives, artichoke hearts, feta cheese, then sprinkled with wine, butter and lemon juice. Served over a bed of vegetable couscous. This dish is raw when purchased and ready to go in the preheated oven at 350 degrees for 25/30 minutes. We prepare it, you finish cooking it, you take all the credit. (LOL)
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5 Large Shrimp, stuffed with our own Ritz Cracker seafood stuffing, topped with butter, sprinkled with white wine, served great with rice and seasonal veggies. Reheating stuffed shrimp is like chewing gum a second time. This dish comes raw, you will have to finish cooking it in the oven, preheated oven 350 degrees for 20 to 25 minutes.
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Roasted pork loin, sliced and topped with a rich mushroom wine sauce. Serves well with mashed potatoes and chefs veggies.
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Grilled salmon filet, finished in the oven with a Dijon, sherry wine, cream sauce. Served best with rice and chef's veggies.
