Features for April 14th - 18th

 

Lunch

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Soup

Braised Lamb Stew

Steamed White Rice

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Grilled Shrimp and Pear Salad

Mixed Greens, Shaved Red Onion, Crumbled Bleu Cheese, Toasted

Macadamia Nuts, White Wine Poached Pears, Champagne Vinaigrette

 

Barbecue Crispy Chicken Sandwich

Fried Chicken Tenderloin, Cherry Barbecue Glaze, Bibb Lettuce, Sliced

Tomatoes, Provolone Cheese, Toasted Bun. Served with Choice of Side

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​​​​​​​Dinner​

 

Rainbow Trout Almandine

Sage Brown Butter Sauce, Herb Rice Pilaf, Butter Poached Broccolini 

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Slow-Roasted Prime Rib
Herb Crusted & Slow Roasted Prime Rib,

Choice of Whipped Potatoes or Baked Potato,

Grilled Jumbo Asparagus, Rosemary Au Jus

and Horseradish Cream Sauce 
** ONLY AVAILABLE ON FRIDAY **

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Tuesday Night Buffet

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Soup

Seafood Bouillabaisse

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