Features for March 30th - April 4th

 

Lunch
 

Soup

Latin Beef Stew

 

Crunch Thai Chicken Salad

Chopped Romaine, Red Cabbage, Shredded Carrots, Green Onion,

Chipped Peanuts, Wonton Strips, Sweet Chili Vinaigrette

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Shrimp Po'boy

Crispy Fried Shrimp, Soft Toasted Hoagie Roll, Lettuce, Tomatoes,

Pickles, Remoulade Sauce. Served with Choice of Side

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​​​​​​​Dinner

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Smoked Pork Belly

Seared Crispy, Polenta Cake, Basil Pomodoro sauce, Whipped Goat Cheese, Balsamic Drizzle

 

Flounder Francese

Egg, Parmesan and Parsley battered, Fresh Herb Cous Cous Pilaf, Roasted Asparagus,

Lemon Caper Butter Sauce

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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

Latin Beef Stew

 

Garden Salad Bar

Crisp Greens with Cherry Tomatoes, Cucumbers, Shredded Cheddar,

Garlic Croutons, and Shaved Red Onions

House Buttermilk Ranch & Pesto Balsamic Vinaigrette

 

 

Cold/Displayed

Savannah Shrimp Grilled Cheese Bites

 

Vegetable Pasta Salad

 

HOT

Chef Boots Fried Chicken with Hot Honey

Korean Beef and Rice

Israeli Cous Cous Pilaf

Green Bean Almandine

 

Desserts:

Chef’s Selection of Assorted Desserts