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Applause Stuffed Chicken Portofino |
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Plump chicken breast stuffed with Italian-style prosciutto ham, fresh spinach and mild Gorgonzola cheese, oven-baked and topped with a creamy Alfredo sauce. |
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Chicken Piccata |
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A lovely dish that begins with a delicately seasoned breast of chicken, lightly grilled and capped with our homemade zesty lemon butter sauce accented with piquant caper berries. |
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Asiago Chicken |
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Crispy Panko breadcrumbs and flavorful Asiago cheese envelops this boneless breast of chicken, seared to golden brown and presented with a sauce made from the best Italian San Marzano tomatoes. |
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Hawaiian Chicken |
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Fire-grilled chicken breast, marinated in oriental spices. Served over confetti rice with grilled pineapple, sweet and sour sauce. |
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Champagne Chicken |
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Lightly floured and baked breast of chicken served with delightfully creamy champagne cream sauce with sliced grapes . . . prepared in a classical French presentation. |
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Honey Lemon Thyme Chicken |
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Breast of boneless chicken dusted lightly with Herbs de Provence rolled in sweet & zesty honey-mustard sauce and baked to a delicious golden finish. Drizzled with a honey-scented citrus sauce. |
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Chicken Marsala with Portobello Mushrooms |
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Seasoned and grilled chicken breast topped with a delicious medley of sautéed prosciutto, chunky Portobello mushrooms and married together with a sweet Marsala wine sauce. |
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Applause Black Angus Sirloin |
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Grilled Aged Black Angus Sirloin lightly seasoned. Grilled to medium. Garnished with frizzled onions. |
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Gorgonzola-Encrusted Top Sirloin |
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USDA Choice 7-ounce sirloin grilled perfectly, topped with warm gorgonzola, spinach and crispy pancetta bacon. |
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Stone Ground Encrusted Pork Loin |
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A half pound of tender pork loin, hand-rubbed with stone ground mustard, seasoned with fresh aromatic herbs, slow-roasted and chef-carved into mouthwatering slices. Accented with our signature apple cider sauce and cranberry chutney. |
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Citrus Crusted Tilapia |
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A subtle citrus crumb crust envelops a mild tilapia fillet, pan-seared to golden tenderness, and splashed with a lusciously delicate orange and lemon citrus sauce. |
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Lasagne di Pietro |
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This made-from-scratch Tuscan meat sauce lasagne follows Pietro’s secret family recipe. Layer upon layer of creamy, mouthwatering perfection! |
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Lasagne Primavera |
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A savory and flavor-filled blend of three different freshly grated cheeses, fresh garden vegetables and spinach, topped with a classical béchamel and creamy Alfredo sauce. Baked until hot and bubbly. |
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Maple Glazed Salmon |
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Atlantic salmon (6 ounce) fillet rubbed with a subtle blend of Southwestern spices and oven-glazed with luscious Vermont maple syrup. An amazing pairing of sweet and salty. |
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Accompaniments
To complement our plated lunches, choose one of each |
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Fresh Vegetable:
Green Beans Amandine
Summer Squash Medley
Honey Glazed Carrots
Italian Blend Medley
Fresh Steamed Asparagus (in season)
Steamed Broccoli w/Herb Butter
Fresh Vegetable Medley
Confetti Corn
Potato or Rice:
Asiago Smashed Potatoes
Oven-roasted Red-Skins (quartered)
Herb-roasted Golden Yukons
Twice-baked Potato ($ extra)
Long Grain Wild Rice
Roasted Garlic Mashed Potatoes
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