crisp romaine lettuce is tossed in our signature creamy caesar dressing and finished with freshly grated parmesan cheese, ripe tomatoes, and croutons
Southwestern Caesar Salad
chef jeff conlins special recreation of this classic salad with a southwestern twist
Greek Peasant Salad
crisp romaine lettuce is tossed with feta cheese, tomatoes, cucumbers, calamata olives, red onion and our special greek dressing made from olive oil, red wine, vinegar and oregano
Traditional Gourmet Greens
mesclun greens garnished with tomatoes, cucumbers, and choice of three vinaigrette dressings
choose from traditional sour cream, black pepper mashed, garlic mashed, traditional idaho baked, roasted baby red potatoes or wild rice pilaf
choose from our chefs fresh vegetable medley, penne or bow tie pasta tossed in olive oil and herbs with baby carrots
choose from harvest baskets featuring french petit pan, whole wheat, rye, white, with sweet cream butter, or baskets of freshly baked french bread, herb focaccia, or sturado with sweet cream butter
Chicken Stuffed Pasta
tender chicken breast stuffed with julienne fresh cut vegetables and pasta tossed in our own alfredo sauce and finished with a champagne reduction.
chicken dijon 1495
tender boneless breast of chicken is herb-crusted and baked. this dish is finished with a delicate dijon cream sauce.
Roasted Pork Loin
savory herbs coat this prime roast of pork which is oven roasted to perfection and served with a mushroom merlot sauce.
our fresh salmon filet is marinated and grilled to preserve the unique flavor of the fish. this special dish is finished with a cilantro cream sauce.
your choice of preparations of boneless chicken breast plus tender sliced roasted strip loin served in a rich red wine sauce.
we begin this dining experience by presenting your guests with our southern caesar salad topped off with a succulent grilled shrimp kabob. the entree features an eight ounce, herb crusted, slow-roasted prime rib of beef with a wild mushroom demi glaze accompanied by a special bow tie pasta tossed in olive oil with fresh asparagus, red peppers, and pea pods.
we move from elegance to decadence as we finish the meal with our velvety rich chocolate turtle pie served with a warm caramel sauce and raspberry garnish