HOME STYLE MEAL ENTREES:

(1)  Roasted Pulled Herbed Chicken Breast, with sage gravy, served with Vermont sharp cheddar/scallion mashed potatoes and sautéed tri-color baby carrots with herbs

(2)  Thick Spaghetti with Italian Sausage Meatballs, and fresh Wilcox tomato marinara sauce, served with roasted Italian squash and tri-color bell peppers  

(3)  Dubliner’s Shepherd’s Pie, lean Black Angus ground sirloin simmered with baby carrots, shallots, and field peas, topped with creamy Irish cheddar and chive laced Yukon gold mashed potatoes   

(4) Fresh Rosemary Roasted Chicken Breast, served with Vermont cheddar and scallion Yukon gold mashed potatoes and sautéed Mexican yellow corn with peppers and black beans

(5)  Shredded Roasted Chicken Enchiladas, topped with mild local red chile, Vermont cheddar cheese, and sliced green onions, served slow simmered with ranchero pinto beans

(6)  Baked Turkey Meatloaf, topped with mushroom gravy, served with an almond rice pilaf and apricot laced butternut squash

(7)  Center Cut Ham Steak Hawaiian, with sweet soy, sesame ginger citrus glaze, served with a vegetable fried rice laced with baby carrots, sugar snap peas, fresh pineapple, green onion, and egg  

(8)  Slow Simmered Beef Pot Roast, with mushroom gravy, served with roasted garlic whipped Yukon gold mashed potatoes and sautéed baby field peas and baby carrots  

(9)  Latino Herb Marinated Roasted Chicken Breast, topped with a cilantro green chile sambal, served with spanish rice and cuban black beans

(10)  Asian Marinated Roasted Chicken Breast Teriyaki, topped with sesame and scallions, served with steamed ginger brown rice and fresh broccoli florets and charred pineapple   

(11)  Classic Tomato Glazed Baked Beef Meatloaf, topped with mushroom gravy, served with cheddar mashed potatoes and sautéed broccoli   

(12)  Chicken Breast Parmesan, topped with local Wilcox fresh tomato and basil pesto, served with penne pasta alfredo with roasted peppers, baby field peas and aged parmesan cheese 

(13)  Mesquite Honey BBQ Roast Pork Tenderloin, served with local whipped sweet potato and sautéed corn with tri-color bell peppers

(14)  Free Range Chicken Breast Marsala, with crimini mushrooms, roasted garlic, tarragon, and aged Spanish marsala wine, served with a wild rice pilaf laced with baby carrots, field peas, and shallots

(15)  Fresh Pacific Pink Shrimp Scampi, with garlic, white wine, and Dalmatian capers, served with angel hair pasta with sautéed white mushrooms, artichokes, and spinach

(16)  Herb Roasted Chicken Breast Alfredo, topped with fresh parmesan cheese, served with fresh fettuccini pasta and fresh organic broccoli florets 

(17)  Roasted Fresh Fillet of Sole, topped with a mild fresh pico de gallo, and served with an authentic vegetable arroz amarillo laced with pinto beans 

(18)  Roasted Carved Free Range Turkey Breast, topped with homemade sage gravy, served with a stuffing laced with carrots, mushrooms, and celery, served with sautéed organic green beans topped with toasted almond slices  

(19)  Free Range Chicken Breast Piccata, sautéed with roasted garlic, white wine, and capers, topped with fresh lemon slices and Italian flat leaf parsley, served on a bed of sautéed organic spinach

(20) Grandma's Down Home Roasted Chicken and Dumplings, herb-roasted pulled chicken with baby carrots, tender celery, and baby field peas, in a rich chicken gravy laced with desert sage, topped with fluffy scallion-parsley laced dumplings.