Jumbo shells stuffed with a blend of ricotta, romano,
mozzarella and parmesan cheese, accented with spinach and covered
with a hearty marinara sauce.
Tender boneless breast of chicken sauteed in herbed
butter laced with lemon & capers, blended rice pilaf.
Tenderloin tips sauteed with plum tomatoes and
red onions, seasoned with fresh ginger, garlic and grilled artichokes
served over white rice.
Tender scallops of angus beef round braised with
petit carrot, celery and red onion. Served with whipped potatoes
and a savory pan gravy.
A thick t-bone of pork stuffed with a traditional
sage bread dressing, served with whipped potatoes and country
style gravy.
Fresh spinach and cheeses encompassed by a boneless
breast, baked and topped with veloute white sauce, served with
basmati & wild rice pilaf.
Tender strips of choice beef sauteed with medley
of roasted colored peppers, and red onions. All blended in a lite
brown sauce. Served with white rice.
Chicken tenders sauteed with sesame and soy, accented
with toasted almonds and waterchestnuts. Served over white rice.
Seasoned and slow roasted to seal in all the juices, napped
with a dried cherry cognac glace served with parslied new potatoes.
