Dinner

Baked salmon topped with a tomato caper sauce served over lemon orzo and seasonal vegetables.

Marinated chicken breast topped with fresh blackberry sauce served with roasted red potatoes and stir fry vegetables.

Lightly breaded chicken breast stuffed with granny Smith apples, bacon and sharp cheddar cheese served with buttery mashed potatoes and Chef vegetables.

Golden crab cakes served with rice pilaf and roasted asparagus served with louis sauce.

with Herb Butter and served with stuffed potatoes and fresh vegetables medley.

Marinated grilled chicken breast topped with mandarin orange segments served with rice pilaf and stir fry vegetables.

Lightly seasoned pan seared chicken breast topped with a white wine cream sauce served with herb and butter roasted potatoes and Chef vegetables.

with creamy mushroom and shallot sauce served with roasted red potatoes and seasonal vegetables.

with Peppered Cognac Sauce served with Yukon gold mashed potatoes and seasonal vegetables.

Blackened and seared pork tenderloin topped with blueberry demi served with roasted sweet potato and sautéed squash medley.

Seared salmon topped with lemon– herb compound butter served with rice pilaf and seasonal vegetables.

Sautéed shrimp in a rich tomato ragù made of andouille sausage, Tasso ham, garlic, shallots and plum tomatoes served over creamy cheddar grits.