Butterfly chicken breast, floured and pan seared in a flavorful marsala mushroom sauce. Served with rosemary roasted new potatoes and steamed lemon garlic broccoli.

Butterfly chicken breast, floured and pan seared in a tangy lemon caper sauce. Served with sautéed garlic orzo pasta and balsamic grilled vegetables.

Butterfly chicken breast stuffed with goat cheese, sundried tomatoes and spinach. Served with creamy fresh herb and tomato polenta and lemon garlic roasted baby green beans.

Blackened pork tenderloin, sliced and topped with a mango-cilantro salsa. Served with a sweet potato hash and fresh herb grilled vegetables.

Tender smoked pork chop in a Dijon maple bbq sauce. Served with smoked gouda macaroni and cheese and balsamic braised red cabbage.

Seared salmon filet with a bourbon-soy glaze. Served with wild rice pilaf and sautéed sugar snap peas.

Fresh, marinated and grilled swordfish steak topped with a citrus herb vinaigrette. Served with rosemary roasted new potatoes and sundried tomato creamed spinach.

Filet of beef, seasoned and cooked to perfection with a rosemary bordelaise. Served with lyonnaise potatoes and grilled roasted asparagus.

Tender, juicy ribeye with au jus and horseradish (on the side). Served with roasted garlic mashed potatoes and lemon garlic steamed vegetables.