| Entrees |
|
Breast of Chicken Pufferbelly Breaded in Parmesan cheese & seasoned bread crumbs, sautéed,
and served over fettuccini primavera |
|
Southwestern Rubbed Delmonico
Rubbed with cumin, chipotle, ancho, chile & cayenne pepper.
Char-grilled and served with garlic mashed potatoes and
steamed vegetables . |
|
Sautéed
Veal with Brandy Cream Sauce Tender veal sautéed with mushrooms. Topped with brandy cream sauce and
served over wild rice with steamed vegetables |
|
Horseradish
Crusted Salmon
Baked & served in garlic sauce, with sweet potato rosettes
|
|
Chicken Marsala
Tender boneless chicken breast, sautéed with fresh mushrooms
and scallions in Marsala wine sauce. Served over linguini with a
side of steamed vegetables. |
|
Steak Madagascar
An eight ounce filet, char-grilled to your liking, smothered
with fresh, sautéed mushrooms. Topped with peppercorn sauce and served over
spinach fettuccini |
|
Honey-Dijon
Glazed Pork Chops Char-grilled and served with garlic mashed potatoes and a side of steamed
vegetables
|
|
Catch of the Day
Available after five p.m. Ask your server for today’s selection |
|
Barbecued
Pork Ribs St. Louis cut ribs in a smoky – western bbq sauce. Served with
engine house potatoes. |
Shrimp Dijon
Jumbo shrimp sautéed with tomatoes, scallions and mushrooms. Tossed with
fettuccini in a white wine-Dijon cream sauce |
