~ Tender Penne Rigate Pasta Served with Tureens of Marinara and Alfredo Sauces
with Fresh Grated Parmesan Cheese On the Side
~ Vegetable Layered Lasagna with Portabella Mushrooms and Ricotta Cheese
~ Meat and Ricotta Baked Lasagna with Provolone, Mozzarella, and Parmesan Cheeses
~ Bone-In, Roasted Amish Chicken Cut in Eight Pieces, Slow Roasted with an Herb Crust
~ Boneless Breast of Chicken Baked Moist and Tender
~ Sugar and Honey Crusted Ham - Slow Baked in a Honey Reduction Sauce
~ Baked Salmon Filet - Prepared with an Herb Crust and Served with a
Lemon Wine Reduction Sauce
~ Braised Beef Tenderloin Tips - Served with Mushrooms, Onions, and Parsley Egg Noodles
~ Roasted Pork Loin - Herb Crusted, Served from a Carving Station with a Reduction Sauce
~ Roasted Top Round of Beef, Served from a Carving Station with Tureens
Of Au Jus and Horseradish Sauces on the Side
~ Roasted Breast of Turkey, Sliced or Served from a Carving Station with a
Tureen of Reduction Sauce
~ Breast of Chicken Marsala, Sautéed Cutlets with a Light Marsala Wine,
Garlic, and Mushroom Sauce
~ Breast of Chicken Schnitzel, Butterflied Breast Lightly Breaded and Sautéed
In a La Viennese Tradition
~ Breast of Chicken Macadamia, Marinated and Rolled with Crushed
Hawaiian Macadamia Nuts and Served with a Light Plum Sauce
~ Breast of Chicken Cordon Bleu, Lightly Breaded and Rolled with Carved
Lean Ham and Natural Swiss Cheese on a Reduction Sauce
~ Roast Sirloin Strip of Beef, Carved and Served with a Demi-Glaze Sauce
~ Whole Roasted Tenderloin of Beef, Carved and Served with a Demi-Glaze Sauce
