Features for September 29th - October 3rd

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Lunch

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Sherry Vidalia Soup 

   

Ahi Tuna Crunch Salad 

Kale and Napa Cabbage Blend, Shredded Carrots, Peanuts,

Sliced Red Peppers, Crispy Wontons, Asian Dressing 

  

Classic French Dip 

 Shaved Prime Rib, Mushrooms, Onions,

Provolone Cheese, Hoagie Bun, Au Jus Drippings 

 

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Tuesday Night Chef's Buffet 

 

Sherry Vidalia Onion Soup 

  

Garden Salad Bar 

Crisp Greens, Cherry Tomatoes, Cucumbers,

Shredded Cheddar, Garlic Croutons, Shaved Red Onions, 

House Buttermilk Blue Cheese or Italian Vinaigrette 

 

Salmon & Quinoa Salad 

Arugula, Red Onions, Mixed Bell Peppers

 

Pasta Action Station 

Sauté of Chicken or Vegetables  

Cavatappi or Penne 

Rustic Tomato Sauce or Parmesan Cream Sauce  

 

Smothered Pork

Black Pepper Gravy 

 

Chef Boots' Fried Chicken  

Hot Honey 

 

 Steamed Jasmine Rice 

 

 Steamed Green Beans 

 

Assorted Desserts

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​​​​​​​Dinner​

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Lowcountry Crab Cakes  

Lobster Remoulade

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 Pan-Seared Salmon

Topped with Crab Meat, Herb Rice, Green Beans, Avocado Butter

 

Dry Aged Kansas City Strip 

Potatoes Au Gratin, Brandy Pepper Corn Sauce

  

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 **