Seasons At Rose Creek

Thinly sliced charbroiled marinated chicken breast tossed with toasted almonds and gorgonzola served on a bed of crisp greens topped with freash pineapple salsa

Succlient snow crab meat lightly seasoned with mild herbs and spices blended in a tangy dressing served on shredded lettuce and mounded

The traditional south of the border salad, your choice of beef or chicken with salsa

Six ounce chicken breast, marinated in a tangy teriyakli sauce, resting on a bed of crisp greens water chestnuts, baby corn cobs, cashews and fried wonton skins, served with our special

Marinated strips of sirloin, served on a bed of crisp greens topped with chipotle

Crisp salad greens tossed with baby shrimp, baby corn cobs, fresh vegetables

Sauteed baby shrimp, crab meat, broccoli in a rich cream sauce tossed with fresh fettuccine

Tender chunks of sauteed chicken and broccoli in a rich cream sauce tossed with fresh fettuccini

Salmon fillet baked with three unique citrus flavors served with pasta and the vegetable

A sweet, zesty red sauce consisting of sundried tomatos, anchoivies, capers and olives, tossed with linguine noodles topped with chunks of charbroiled tuna steak

Your choice - American, Swiss, provolone or cheddar

Served with fresh pico di gao

Italian grilled sandwich filled with deli meat and cheese of the day

Wafer thin slices of steak, grilled onions and cheese piled high on a fresh hoodie

Charbroiled chicken breast topped with pancetta bacon and Swiss cheese

Thinly sliced beef and provolone cheese on a fresh hoagie with au jus on the side

Turkey, ham, cheese and bacon on your choice of whole wheat, rye or white

wafer thin corned beef and tangy sauerkraut piled on thick, then topped with Swiss cheese

Tomatos, onions, green peppers, and portabella mushrooms topped with Swiss cheese served on grilled parmesan bread

Half sandwich du jour and cup of soup du jour

Hoagie poppyseed bun mustard, hot shaved ham, grilled tomato slices and avocados, two strips of hickory topped with provolone cheese

Six ounce chicken breast marinated in a teriyaki sauce served on a toasted bun with lettuce, tomato slices and mayo

Five large shrimp

Fresh roamine lettuce, croutons and fresh parmesan cheese hand tossed in our caesar dressing

Six ounce chicken breast, marinated in a tangy teriyaki sauce resting on a bed of topped with crisp waterchestnuts, baby corn cobs, cashews and fried wonton skins served with our special oriental dressing

Sauteed baby shrimp, crab meat in a rich creamy alfredo sauce tossed with fresh fettuccine noodles

Tender chunks of chicken in a rich creamy alfredo sauce tossed with fresh fettuccine noodles

Eight ounce boneless pork chop marinated in a bourbon sauce and served with fettuccini alfredo

Bowtie pasta lightly tossed with chicken, red and green peppers, sauteed with a light soy sauce and aja mirin oil

Fiochetti pasta, tossed with sun dried tomatos, portabella mushrooms, onions, pine nuts and diced chicken meat seasoned lightly with garlic and marsala

A round crusty Italian bread, split and filled with the chefs choice toppings and an olive tapenade

Chargrilled with butter, broiled with wine butter or dipped in bat

Eight ounce salmon filet rolled then dipped in soy sauce and sesame seeds, seared in olive perfection

Jumbo shrimp lightly battered and fried golden brown

Scallops au verte, bacon wrapped shrimp, salmon scampi

Ten ounce prime rib of beef slow roasted for butter knife tenderness, blackened

Prepared in three different versions, au poivre, dijon or dlane

An eight ounce filet of tenderloin served with bearnaise sauce on the side

A marinated boneless blade steak, sauteed with mushrooms and green onion and degiazed with vermouth and cajun sauce

Tenderloin fillets with peppercorns and brandy in a cream sauce

Twin chops, charbroiled to perfection and laced with a tangy BBQ sauce, served with a compote of cranberry chutney

St louis style ribs, baked untill tender and topped with sweet saurkraut

Charbroiled boneless chicken breast, smoked pork chop, and a butterflied tender each entree served with a special sauce

Seasoned chopped sirloin stuffed with crab meat, baby shrimp and a three cheese blend topped with beamaise sauce

Half roasted duck, quilted with a glazed orange sauce

Boneless chicken breast filled with crab meat, topped with bearnaise sauce

Six ounce chicken breast dipped in shredded coconut and deep fried, served with a tangy sweet and sour sauce

Boneless chicken breast stuffed with shallots, mushrooms, parsley sauteed in white wine slow baked for tenderness

Domeatic and imported cheeses accompanied by fruit and wafers

Jumbo mushrooms stuffed with a blend of fresh snow crab meat and cream cheese

Dipped in flour and a light beer batter, deep fried to a golden brown, served with lemon and tartar sauce

Crab stuffed mushrooms, walleye cheeks, shrimp and crab claws

2 mini skewers threaded with thick cut vegetables, marinated and char grille

Borsen cheese, snow crab, sliced manzanilla, olives and capers served with bruschetta

Crisp cracker bread, topped with two of your favorite toppings, layered with creamy