Sample Entrees

Loaded Baked Potato Soup
Chunks of baked potato in a velvety cream soup with onions and bacon
Sour Cream and Chive Muffins

Chicken and Wild Rice Casserole
Chicken breasts cut into bite-sized pieces and mixed with wild rice, cheddar cheese and water chestnuts.
Steamed Green Beans

Baked Ziti and Italian Sausage Casserole
A hearty layered Italian sausage, pasta and cheese casserole.
Parmesan Bread

Chicken and Black Bean Enchiladas
Seasoned chicken mixed with black beans and bell pepper rolled in flour tortillas and topped with picante sauce and shredded cheese
Mexican Rice

Shrimp Pasta with Creamy Cheese Sauce
Shrimp seasoned with garlic, onion and pepper tossed with penne pasta in a light cheese sauce
Caesar Salad with Parmesan Crisps

Tender Braised Short Ribs
Tender and succulent pieces of beef simmered with vegetables in a delicious sauce
Garlic Mashed Potatoes

Chicken Breasts with Prosciutto and Parmesan Cheese
Sautéed chicken breasts topped with an Italian ham, Muenster and Parmesan cheese
Mini Penne Alfredo

Pecan Crusted Catfish
Catfish fillets dusted with Creole seasoning and lightly coated with a mixture of breadcrumbs and crushed pecans
Wild Rice

Meaty Lasagna with Basil and Mozzarella Cheese
Seasoned meat and tomato sauce, layered between lasagna noodles, ricotta cheese seasoned with fresh basil and smothered with mozzarella.
Mixed Greens Garden Salad

Orzo Chicken Asiago
Deliciously seasoned white chicken, orzo pasta, peas and Asiago cheese.
Fruit Salad

Turkey Scallopine a la Piccata
Sautéed turkey cutlets in a lemon caper butter sauce
Angel Hair Pasta

Artichoke and Goat Cheese Stuffed Chicken
Tender chicken breast filled with a lightly herbed goat cheese and artichoke filling.
Herbed Basmati Rice

Salmon stuffed with Cream Cheese
Baked salmon fillets stuffed with seasoned cream cheese and topped with butter and lemon.
Roasted Asparagus with Sea Salt

Gran Marnier Orange Pork Chops
Seared thick pork chops in a savory sweet orange sauce
Sweet Potato Puree

Hearty Irish Stew
Chunks of succulent stew meat cooked with onions, chunks of potatoes and baby carrots and gravy.
Rustic White Bread

Creole Seasoned Baked Grouper
Grouper lightly seasoned with Creole spices, butter and lemon
Artichokes and Mushrooms in White Wine Sauce

Southern Pot Roast
Tender chuck roast seasoned with garlic and rosemary, cooked and served with brown gravy and root vegetables.
 
Shrimp and Crabmeat Au Gratin
Shrimp and crabmeat in a creamy sauce with cheddar cheese.
Buttery white rice

Chicken Florentine Lasagna
Lasagna noodles layered with chicken, spinach and mozzarella cheese with basil marinara.
Greek Salad with Balsamic Vinaigrette

Baked Fish with Tarragon Wine Sauce
Light white fish topped with mushroom, tarragon and white wine
Vegetable Couscous

Ragout of Veal and Artichokes
Lightly browned cubed veal seasoned with herbs, onion, tomato paste and red wine combined with mushrooms, artichoke hearts, peas and carrots
Herb Rice

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For More Information
Click on sample entrée list, Prices, and FAQs or call 334.315.2300 or contact Chef Renee. I look forward to hearing from you!