Burgundy Braised Pot Roast
Fork tender roast, sliced thick
and topped with a red wine pan sauce.
Sautéed Breast of Chicken and Crimini Mushrooms
Finished with a Sweet Italian Wine.
Lightly encrusted with Herbs and Bread Crumbs
and topped with a lemon buerre blanc sauce
Tri-color tortellini, red sauce, onions, peppers, broccoli, mushrooms, parmesan.
Entrees are accompanied with mixed green salad,
Yukon mashed potatoes and seasonal vegetable,
fresh baked rolls with butter,
dessert and premium roast coffee and tea.