Weekly Specials

Salmon topped with a Key Lime Glaze served with Jasmine Coconut Rice Asparagus and Roasted Veggies

Jumbo Coconut Shrimp in an Orange Marmalade Glaze. Served with Jasmine Rice and Grilled Veggies.

Chilean Sea Bass topped with Roasted Cherry Tomatoes in a Herb Butter Sauce. Served with Escalloped Potatoes and Broccoli.

Grilled Chicken Breast topped with Goat Cheese and Sun Dried Tomatoes.  Served with Roasted Yukon Gold Potatoes and Brussel Sprouts.

Boneless Chicken Breast cooked in a Tomato, Green Pepper Sauce. Served over Ziti.

Grilled Pork Tenderloin topped with a Raspberry BBQ Sauce. Served with Roasted Yukon Gold Potatoes and String Beans.

Old Fashion Meatloaf with Gravy. Crème Fraiche Mashed Potatoes, and Peas.

Three Cheese Ravioli topped with traditional Italian Gravy and a Meatball.

Eggplant, Zucchini, Yellow Squash, Roasted Red Peppers, Yellow Bell Peppers, and Red Onions in a Fennell Vegetable Broth. Served over Paella Rice.