Single Entrée Plated

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6 ounce breast sauteed in a light buttery champagne sauce

Chicken breast with a delicate array of herbs served in a light volute

Lightly breaded and fried topped with a lemon garlic sauce

Pan seared in a white wine garlic sauce

Lightly floured pan seared breast topped with a light lemon caper sauce

Golden brown breast in a creamy bourbon mushroom sauce

Sliced medallions served with house made natural pork gravy

Slow roasted served with a light mushroom sauce

Grilled tenderloin served with a light demi glaze

Hand cut served with sauteed mushrooms and a rich demi glaze

Hand cut served with a button mushroom and a rich demi glaze

Oven roasted topped with a white wine garlic reduction

Broiled to perfection served with choice of starch

7 oz served with a bearnaise sauce

8 oz  grilled filet served with herb butter

Pan seared in a white wine garlic butter

Seared and served with a brown butter sauce

Grilled and topped with a buttery garlic sauce

8 oz lobster tail served with a lemon butter sauce

Linguini pasta in a vodka sauce served with a seasonal fresh vegetable