Entrees served with salad with choice of dressing: House (Dijon Vinaigrette), Italian, Raspberry Vinaigrette, Ranch and Bleu Cheese (bleu cheese 50 cents extra). Vegetable and rice pilaf or potato round out the entree.

Wiener Schnitzel


Medallions of veal, lightly breaded, sautéed in lemon and butter

Veal Marsala


Thinly-pounded veal, sauteed in Marsala wine with mushrooms

Filet Mignon on a Crouton


An 8-ounce cut, with Maitre d’Hotel butter


Chicken Cordon Bleu


Breast of chicken stuffed with ham and Swiss cheese,
lightly breaded and baked – no sauce.

California Chicken


Chicken breast in a sundried-tomato-and-Parmesan breading,
finished with roasted-red-pepper sauce

Mandarin Duck


Crispy half a duckling, partially deboned, in a mandarin orange
sauce with mandarin oranges and sesame seeds

Panko-Crusted Shrimp


Served with cocktail sauce

Lobster Ravioli


Chunks of lobster in a black-and-white striped pasta, finished
in a seafood sauce with baby shrimp. Appetizer: $9.50

Calf's Liver


Sautéed to your specifications, topped with sautéed onions and bacon

Jalapeno-Raspberry Pork


Sliced pork tenderloin topped with fruits marinated in a
spicy jalapeno-raspberry sauce

Fr. Pat's Tilapia


Perched in the third barstool from the left, our dear friend would often
have a sensible dinner of tilapia baked with cajun spices

Sesame-Crusted Ahi Tuna


Black and white sesame seeds surround this tuna steak, cooked
medium rare and finished with a mandarin-ginger drizzle and wasabi ball

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