*Entrees include a choice of two of the following:
Tossed salad or mixed baby greens salad, vegetable of the day, fresh mad cole slaw, baked sweet potato, baked potato, fresh cut french fries, buttermilk and chive whipped potatoes, or penne pasta parmesan. Rolls and butter.

Eggplant Pomodoro
Grilled eggplant topped with peppers, onions, sun dried tomatoes, mushrooms, and calamata olives, then browned with provolone cheese.

Chicken Monterrey
Breast of chicken filled with herbed goat cheese, topped with smoked chili butter and frizzed onions. Served on red bean sauce.

Chicken Mediterranean
Sauteed with onions, peppers, mushrooms, and chick peas, finished with roasted tomato and pepper demi-glaze, then topped with warm feta cheese.

Pecan Crusted Turkey Breast
Served on a rosti potato with green apple and cranberry salsa.

Roast Long Island Duckling
Served with a traditional orange sauce.

Liver Berci
Calves liver sauteed with onions, diced tomato, green peppercorns, then finished with a hint of sherry.

Twin Boneless 8oz. Pork Chops
Served on field greens with a caramelized onion sauce.

Pork Diablo
Pork lion lightly pounded and sauteed, served on sweet and sour red cabbage, with frizzed onions and a whole grain mustard cream sauce.

Veal Sardinia
Veal medallions rolled in parmesan bread crumbs then sauteed with shrimp, green olives, and sun dried tomatoes. Topped with warm feta cheese and served with a madeira wine sauce.

"Black Dog Steak"
Top sirloin steak smothered in mushrooms, onions, and peppers, then topped with provolone cheese.

Tournedos of Beef
Infused with rosemary and roasted garlic, then browned with bleu cheese and finished with red zinfandel sauce.

Delmonico Steak
Served with sauteed mushrooms and bordelaise sauce.

Filet Mignon
Served with sauteed mushrooms and bordelaise sauce.