Entrees
Nona's Baked Chicken- on the bone, slightly breaded, seasoned and baked. Just like   Grandma used to make
Roast Sirloin w/ Mushroom Gravy- Slow roasted beef, sliced thin, and topped with a mushroom gravy
Italian Sausage-  with roasted peppers and onions
Meatballs in Au Jus
Smoked Sausage with Sauerkraut
Honey Glazed Ham 

Add $1 per person
Chicken Piccata- boneless chicken breast breaded, in a white wine sauce with lemon, garlic and artichoke Lemon Chicken- boneless chicken breast breaded, in a white wine sauce with lemon, garlic and mushrooms
Chicken Marsala- boneless chicken breast breaded, in a red wine sauce with garlic and mushrooms Chicken Parmesan- boneless chicken breast breaded, topped with marinara and smoothered in mozzerella cheese
Pork Tenderloin- roasted in a white wine sauce Breaded Pork Chops- with amoque (cold tomato, garlic, lemon) sauce on the side
Breaded Pork Chops

Add $2 per person
Chicken Florentine- Chicken breast stuffed with ricotta cheese and spinach and wrapped in pastry dough and topped with a red pepper cream sauce.
Chicken Cordon Bleu – Chicken breast stuffed with ham and Swiss cheese and wrapped in pastry dough and topped with a light cream sauce
London Broil- Tender pieces of marinated Flank steak in a bordelaise sauce
Pepper Steak - thin strips of beef in a brown gravy with green peppers
Beef Stroganoff - thin strips of beef in a brown gravy and a dollop of sour cream
Beef Wellington - thin strips of beef in a brown gravy and covered in filo dough

Add $3 per person
Roasted Tenderloin In sopranos thick Zip Sauce
Tenderloin Medallions in Sopranos Portobello zip sauce

Premium Entrees available
Lamb Chops, Filet, Tenderloin, Prime Rib, Seafood.
Call for pricing

Pasta
Penne Pasta (Mostaciolli)- in a basil marinara with parmesan cheese mixed in
Farfalle Alfredo- bowtie pasta in a white cream sauce with parmesan (add .50 pp)
Angel Hair in garlic butter
Pasta Palamino - penne pasta in a red cream sauce add 50 cents per person.

Potato
Roasted Red Skins- seasoned, tossed with butter and roasted until golden
Garlic Smashed Potato- a house specialty.  (no gravy)
Boiled Red Skins- in butter
Au Gratin Potato- sliced thin and covered in a chedder sauce
Rice Pilaf- white rice with nuts
Wild Rice
Roasted round potatoes