10 Person Minimum For Hot Lunch Items
| Fresh baked rolls & butter 1.25 |
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| Fresh vegetable medley with herb butter 2.50 |
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| Tender slices of roast striploin served with mashed potatoes and brown gravy. |
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| Marinated flank steak served with roasted red potatoes and mushroom sauce. |
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| Tender pork loin roasted with our own bbq dry rub. Topped with warm bbq sauce and served over mashed potatoes. |
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| Our own three layer lasagna baked with three cheeses, seasoned beef, and tomato sauce. |
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| Eggplant, squash, zucchini, baked with three cheeses and tomato sauce. |
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| Oven roasted chicken breast with broccoli florets and creamy alfredo sauce. |
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| Tender chicken breast hand rolled with swiss chesse and honey ham. Served with rice pilaf. |
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| Pan fried chicken breast topped with marinara sauce and mozzarella cheese. Served with penne pasta. |
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| Sauteed boneless breast of chicken with garlic, roma tomatoes, and basil in a white wine butter sauce. Served with penne pasta. |
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| Hand rolled chicken breast stuffed with a fresh apple cranberry stuffing. Served with rice pilaf. |
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| Sauteed boneless breast of chicken in a lemon caper wine sauce. Served over capellini pasta. |
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| Cheese filled raviolis baked with zesty marinara sauce and mozzarella cheese. |
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| Roasted breast of chicken marinated in garlic, ginger and soy sauce. Topped with a pineapple, scallion glaze and served over jasmine rice. |
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| Hand rolled chicken breast stuffed with proscuitto, swiss cheese and fresh sage. Served with rice pilaf |
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| Tender breast of chicken sauteed with button mushrooms. Served with a classic marsala wine sauce and rice pilaf. |
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| Cheese filled tortellinis tossed in a pesto cream sauce. |
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| A medley of fresh vegetables tosssed with baby spinach, sundried tomatoes, italian seasonings and garlic. Served with penne pasta. |
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| Fresh vegetables and vermicelli pasta with a parmesan cream sauce. |
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| Add fresh baked rolls & butter for 1.25 |
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