SEATED HOT MEALS
All seated selections come with a green salad, Chef’s choice of
vegetables, tea, coffee, bread and a dessert. Desserts may be chosen from the
buffet section of this menu.
All seated selections come with a salad, 1 starch, 1 vegetable, a dessert, tea, coffee and homemade rolls.
Chicken Cordon Bleu
Breast of chicken filled with ham and Swiss cheese, rolled in bread
crumbs served with a béarnaise sauce.
Chicken New Orleans
Sautéed chicken breast served with a shrimp cream sauce.
Stuffed Chicken Breast
Chicken breast filled with well seasoned herb stuffing and topped with a roasted
pepper cream sauce.
Chicken Marcela
Marinated and served with fresh mushrooms and a brown sauce.
Chicken l'Orange
Sautéed chicken breast glazed with an orange marmalade sauce.
Apricot Chicken
Grilled chicken breast smothered in an apricot glaze.
Pine Nut Chicken
Seared herb encrusted chicken breast served with a pine nut Dijon sauce.
Stuffed Flank Steak
Tender slices of marinated flank steak filled with an herb stuffing ,
topped with a mushroom demi-glace.
Sliced Beef
Tender slices of beef round doused with hunter sauce.
Beef Tenderloin with a Hunter Sauce
An 8 ounce serving of fillet doused in a Hunter Sauce.
Catfish Florentine
Filet of Farm Raised Catfish topped with a spinach mixture and topped
with a white nutmeg sauce.
Pork Loin in Mushrooms
Slow roasted pork loin finished with a savory mushroom demi-glace.
Pepper Crusted Pork Tenderloin
Medallions of pork tenderloin served with a balsamic orange glaze.