Entrees Menu

Pork and Beef Entrees:

Poultry Entrees:

Fruit Glazed Pork Roast: cut tenders from a boneless roast, glazed with an apricot gingered sugar.
Stuffed Pork Loin: a stuffed spiral roll oozing with blue cheese and bacon.
Pork Tenderloin: grilled loin basted with a hot pepper and tequila glaze, topped with grilled peaches.
Orange Pecan Pork Roast: medallions of pork crusted with orange marmalade and roasted pecans.
Sherrie Chops: center cut chop baked in a crème of sherry sauce and topped with french onions.
Apple Cream Pork Chops: a boneless chop seared and baked in an apple cream sauce.
Bourbon Glazed Ham: a steak size ham slice roasted on a rack with a bourbon based glaze.
London Broil: a select slice of meat broiled with a worcestershire, garlic sauce.
Tri-Tip: an angus cut marinated for 24 hours in a beer, dipped in rock salt and seasonings, barbecued on an open pit.
Sage Meat Loaf: lean ground beef with a sage rub and wrapped in smoked bacon.
Carnitas: chunks of baked pork, pulled in their own juices.

Fish Entrees:

Seafood Lasagna: a combination of seafood in a delicate cream sauce layer in lasagna noodles.
Parmesan Tilapia: tilapia rolled in a parmesan and panko bread crumb, baked just a few precious minutes.
Tuscan Tilapia: lightly grilled filet in a rosemary tuscan cream.
Pecan and Almond Crusted Tilapia: a panko breaded filet crusted with pecan and almonds.
Baked Tilapia in Tarragon: a tilapia filet stuffed with a tarragon bread stuffing and butter sauce.

Jerk Chicken: a 4 oz boneless chicken breast basted with a jerk seasoning and seared to lock i the flavor.
Chicken Enchiladas: pieces of seasoned pulled chicken baked in a mole and wrapped in corn tortillas and mozzarella.
Chicken Marsala: a 4 oz boneless chicken breast baked in a marsala wine, mushrooms and snips of green onion.
Chicken Jerusalem: a 4 oz boneless chicken breast baked in a white wine with artichoke hearts and mushrooms.
Chicken Alfredo: a 4 oz boneless chicken breast baked in a delicate parmigianino sauce.
Whiskey Chicken: a 4 oz boneless chicken breast sautéed in a bourbon kentucky whiskey gravy.
Chicken Kate-Lynns’ Way: a 4 oz boneless chicken breast double marinated and barbecued on an open fire.
Chicken Scaloppini : a 4 oz boneless chicken breast baked in a delicate white sauce with mushrooms.
Chicken Parmigianino Bake: chicken tenderloins baked in a marinara parmigianino sauce.
Margarita Chicken: a 4 oz boneless chicken breast marinated in a margarita and tequila sauce and baked.
Portuguese Chicken: chicken thighs marinated in a portuguese port and baked with a red sauce.
Baked Lasagna/Meat or Vegetarian Style: layers of perfection baked until the mozzarella turns golden brown.
Chicken Cordon Bleu: our classic take on a boneless chicken breast, stuffed with an aged gouda and smoked ham.
Plum Glazed Chicken: a 4 ounce boneless chicken breast barbecued with a spicy plum glaze sauce.
Sage Meat Loaf: lean ground beef with a sage rub and wrapped in smoked bacon.
Chardonnay Chicken: a chardonnay marinated 4 oz chicken breast with an apple cinnamon glaze.
Chicken Piccata: a 4 oz chicken breast in a delicate piccata wine sauce.
Apricot Chicken: a 4 oz chicken breast baked in an apricot and orange preserve until golden brown.
Chicken Saltimbocca: a chicken breast pan fried and topped with a proscuitto and cream sauce.
Herb Grilled Chicken: a sautéed 4 oz chicken breast with herb seasonings and garlic oil.
Aussie Chicken: 4 oz’s of pure flavor with this bacon topped austrailan dish.
Hawaiian Chicken: boneless chicken pieces in a sweet tangy hawaiian sauce.
Coriander and Lime Chicken: chicken breast filet melded together with coconut crème, ginger , coriander and lime.
Thai Coconut Chicken: chicken, coconut and fish sauce topped with a green curry paste sautéed in peanut oil.

Side Dishes

Rancher Potatoes: boiled diced russet, drenched with a rancher dressing, bacon pieces, cheddar, green onion and baked.
Scalloped Potatoes: a thin sliced russet baked in a rich heavy cream sauce and topped with a crunch onion.
Baked Potato: ranch style potato baked and served with sour cream and butter.
Garlic Mashed: a boiled red mashed with fresh garlic, butter and cream.
Rice Pilaf: 3 blends of rice and fresh vegetables cooked until tender.
Confetti Rice: long grain rice mixed with vegetables and grapes
Steamed White Rice: cooked in an old fashioned steamer.
Baby Reds: baby red potatoes quartered, baked and tossed with fresh rosemary, garlic oil and other herbs.
Chili Beans: authentic chili simmered to perfection.
Maple Baked Beans: baked beans in a honey, maple and sugar glaze.
Spanish Rice: authentic Spanish rice with homemade broth, cooked over a slow heat.
Refried Beans: pintos fried the old fashioned way.

Golden Potato Casserole: sharp cheddar and sour cream baked atop an a gratin potato.
Apricot Glazed Sweet Potatoes: sweetness make sweeter.
Buttermilk Mashed Potatoes: mashed russet potatoes in buttermilk and butter
Garlic Herb & Cheese Potatoes: mashed with fresh herbs and cloves of garlic in a heavy cream.
Toasted Rice with Cilantro: fried long grain rice with a cilantro lime soup base.
Minted Orzo Pasta: orzo pasta rice with fresh mint.
Marsala Mushrooms: large button mushrooms sautéed in a sweet marsala wine crème sauce.
Fruited Couscous: couscous pasta with chicken stalk and bite minced fruit.
Garlic Potato Wedges: wedges of Idaho based with a garlic mayo and baked.
Caramelized Carrot Risotto: caramelized carrots in a fluffy risotto
Walnut & Tomato Couscous: couscous with a glazed walnut and tomato dressing
Rosemary & Olive Smashed Potatoes: smashed white potatoes mixed with rosemary and olive oil and crème.

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