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A recipe from the olden days with a hearty filling of Chicken, Vegetables and Dumplings, covered with our baker's flaky crust
Roasted Chicken
1/2 a roasted Chicken served topped with pan seared gravy, resting on a bed of mixed greens and accompanied with Smashed Potatoes and Vegetable du jour
Diced Chicken breast and sliced Sausage, tossed with Vidalia Onions, Penne Pasta and Extra Virgin Olive Oil, then baked with Gorgonzola Cheese
Rigatoni a la Vodka
Rigatoni Pasta tossed with Grape Tomatoes and Spinach, then finished with our home-made vodka sauce, *Add Grilled Chicken, *Add Grilled Shrimp
Pasta Primavera
Grilled vegetables served over Penne Pasta and topped with a garlic white wine sauce
Pasta Venticello
Boneless Chicken Breast, Jumbo Shrimp, Artichoke Hearts, Black Olives, Spinach and Roasted Red Peppers, Sauteed in a Shallot-While Wine sauce and finished with a crumbled Garlic Herb Cheese
(Available Friday, Saturday and Sunday while supplies last) A generous portion of slow-roasted Prime Rib, ladled with Au Jus, *Add Jumbo Lump Crabmeat and Maytag Bleu Cheese
Cowboy Steak
A flame-grilled 14oz. Rib-Eye (boneless Prime rib) cooked to your liking and topped with beer-battered Onion Rings
Black and Blue Flat Iron Steak
Cajun season Flat Iron Steak, grilled to perfection and finished with a Bleu Cheese crust
Filet Mignon
A thick 9oz. Filet Mignon, grilled and set atop a French Bread Crouton. The Filet is then topped with a Red Wine Demi-Glaze
