Hot Entrees

Barbequed Brisket Braised brisket of beef basted in a tangy Texas style barbeque sauce and served with soft sweet potato rolls	Beef or Turkey Meatloaf with Gravy Our chef's version of this traditional favorite made with your choice of ground beef or turkey, sliced and served warm (6 ounce portion)
Brisket of Beef with Guiness Gravy Brisket of beef braised with onions, garlic, beef stock and Guiness Stout, sliced and served warm (6 ounce portion)	Chicken Creole Tender chicken breast medallions with sauteed bell peppers, onions, tomatoes and Cajun seasonings (6 ounce portion)
Chicken Dijon Tender chicken breast medallions simmered in a light Dijon cream sauce with scallions and mushrooms (6 ounce portion)	Chicken Parmesan Tender breasts rolled in Parmesan cheese and then baked with our classic marinara sauce and topped with three Italian cheeses.
Chicken Pot Pie Chicken breast, diced carrots, celery, potatoes and onions, encased in a golden crust, serves 10-12 people	Cornmeal Crusted Catfish Catfish filets encrusted with golden cornmeal, accompanied by classic remoulade
Jambalaya A Louisiana favorite with shrimp, Andouille sausage, chicken breast and rice, simmered with sweet peppers, onion, celery and Creole spices.	Jumbo Crab Cakes Lump crab with herbs and Old Bay, served with lemon caper sauce
Mediterranean Style Cod (Chef's Favorite) Atlantic cod with roasted tomatoes, Kalamata olives, onions and capers 6 ounce filet	Oven Fried Chicken Chicken pieces with a seasoned coating baked until golden (1/4 chicken)
Roasted Pork Loin Fresh loin of pork stuffed with dried figs, brie cheese and pecans, sliced and served warm with apple cider gravy (serves 8-10 people)	Stuffed Spinach Pie Spinach sauteed in olive oil, garlic and a mixture of cheeses in a whole wheat crust, topped with a vegetarian tomato sauce.

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