dinner
All entrees include choice of one side and freshly baked roll.

E N T R E E
CHICKEN IN PHYLLO Tender chicken breast topped with an herbed cream cheese and wrapped in flaky phyllo dough. CHICKEN MILANESE Tender chicken breast in a breadcrumb and parmesan crust sautéed in olive oil with a lemon butter sauce. PROSCIUTTO STUFFED CHICKEN Tender chicken breast stuffed with prosciutto and herbed goat cheese with a breadcrumb and parmesan crust, served with mushroom wine sauce.		STUFFED PORK CHOPS Stuffed with mushrooms, shallots, rosemary, croutons and blue cheese. SHRIMP SCAMPI Jumbo prawns sautéed with lemon and garlic butter. LAMB CHOPS Succulent lamb chops coated in mustard butter then rolled in a herbed breadcrumb crust.		PRIME RIB FILET MIGNON ROSEMARY & GARLIC ROASTED PORK TENDERLOIN SALMON FILLET Poached salmon fillet served with either a pesto or cucumber dill sauce. MISO SALMON Baked salmon flavored with an asian flair.
B U F F E T
MEXICAN BUFFET Choice of: Cheese Enchilada Chicken Enchilada Chicken, Beef, or Pork Taco Bar Chile Verde Burrito (Served with Spanish rice, refried beans, chips and salsa.)		BAKED POTATO BAR Served with traditional condiments. CHICKEN POT PIE LUNCH Served with garden salad and fresh baked roll.		ITALIAN BUFFET Spaghetti or rigatoni with marinara sauce Cheese lasagna Sausage lasagna Vegetable lasagna Homemade meatballs (2 per person) Italian sausage link (Served with green salad, garlic bread or baci roll.)
S I D E S
POTATOES Rosemary roasted potatoes Baked potato Smashers (blue cheese, cheddar, garlic or sweet mashed potatoes) RICE Wild rice pilaf Lemon rice PASTA Buttered noodles with parmesan		VEGETABLES Asparagus rolled in prosciutto with herb cream cheese Steamed broccoli, cauliflower CASSEROLES Spaghetti Squash Casserole (spaghetti squash, onions and cheeses) Green bean salad (fresh green beans tossed with almonds, chives, cilantro and a soy ginger dressing		SALADS Caesar salad with homemade dressing Garden salad with choice of dressing Spinach salad (baby spinach with red onions, blue cheese crumbles, pear, avocado with cilantro vinaigrette Hearts of palm and artichoke salad (tender hearts of palm, artichoke hearts and tomatoes served on a bed of greens with Dijon vinaigrette