-
Topped with Pesto Sauce & Roasted Tomatoes, Finished with a Light Lemon Butter Wine Sauce, Served well with Rice & Vegetable Medley
-
Roasted Asian Marinated NY Sirloin Sliced and Served with Teriyaki Glaze (Gluten Free)
-
Teriyaki Salmon with Mango Pineapple Cilantro Salsa, served best with rice pilaf
-
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.
-
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)
-
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.
-
Roasted pork loin, sliced and topped with a rich mushroom wine sauce. Serves well with mashed potatoes and chefs veggies.
-
Grilled salmon filet, finished in the oven with a Dijon, sherry wine, cream sauce. Served best with rice and chef's veggies.
-
Grilled salmon filet, topped with roasted tomatoes, feta cheese and spinach, finished in the oven with our no gluten lemon wine cream sauce. Served great over a bed of rice. I like to say this salmon is dressed to impress.
-
New England Stuffed Sole with Cracker & Crab Filling, Topped with Sherry Cream Lobster Sauce, Served with rice pilaf and vegetable medley
-
Large shrimp - pan seared in garlic, oil with Kalamata olives, sun-dried tomatoes and parmesan. Tossed with Fettuccine and Basil Pesto.
-
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.
-
Fillet of Salmon grilled then finished in the oven with a light cream wine dill sauce, side of chefs veggies & rice pilaf
-
Shrimp and Fresh Garlic, herb butter creamy wine sauce served over linguine. This One is a classic
-
Top of the list for comfort foods, hearty home style meatloaf served with red skin mashed potatoes, vegetable medley and gravy.
-
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.
-
Chicken breast, egg battered and sautéed with spinach, roasted grape tomatoes, provolone cheese, topped with lemon wine sauce, garnished with artichoke heart and served over rice.
-
Italian Herb Marinated Grilled Chicken & Cheese Tortellini with Basil Cream Pesto Sauce, it is so delicious you will want to keep eating, warning 1000 calories a bite LOL.
-
Sautéed chicken breast, topped with prosciutto ham, provolone cheese, finished in the oven with a mushroom sage cream wine sauce. Served over fettuccine. Just so you understand how good this dish is, "saltimbocca" in Italian means jumping in your mouth, but I will let you be the judge!
-
Classic, creamy and rich, made with fresh chicken, ham and cheese all wrapped up and seasoned to perfection, breaded and pan fried, topped with our light creamy chicken sauce this dish will have you dreaming for more. Served well with rice & veggie medley.
-
Fresh grilled chicken served over fettuccine. Add a bit of spice to your life with this amazing Cajun chicken dish!
-
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.
-
Chicken breast marinated in fresh and dry herbs, fresh garlic, onion, mustard, oil, and other spices, served with rice pilaf and chef's veggies. This is one of the recipes I showed to my mom (a.k.a. Mamaia) and of course, she took it and made it way better then me! Now we use Mamaia's recipe. Healthy, no gluten, no dairy and very delicious.
-
House made teriyaki marinated and glazed grilled chicken breast, rice and vegetable stir fry. No gluten, no dairy but yum yum.
-
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.
-
A beautifully cooked, egg battered, chicken cutlet, browned to perfection, covered by a lovely lemon, butter & wine sauce, of course, with the best capers we all desire! Caper & garlic lovers, this is your dish.
-
Chicken Parm made with fresh ingredients and homemade marinara. Served over penne pasta.
-
sautéed chicken breast, topped with mushrooms & peppers, finished in the oven with a light sherry cream sauce