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| Meats: |
Roasted top round in aujus
(Slow roasted top round of beef sliced thin and served in hot aujus)
Stuffed Chicken Breast
(Chicken breast rolled with spinach & feta cheese or with sage dressing)
Honey and Pineapple glazed ham
(Baked honey and pineapple glazed ham sliced in 3oz pieces)
Stuffed pork tenderloin
(Pork tenderloin stuffed with your choice of sun dried tomato and feta, or sage and rosemary bread stuffing)
Chicken & Garlic Cream Sauce
(Seasoned & baked boneless, skinless, split chicken breast topped with rich roasted garlic cream sauce)
Chicken Teriyaki
(Tender breast meat cutlets marinated in sweet teriyaki sauce w/roasted red peppers and cilantro)
Chicken Cacciatore
(Split, boneless, skinless chicken breasts baked in chef's marinara sauce with green and red peppers, onions, black olives and tomatoes)
Chicken Marcela
(Split, boneless, skinless chicken breasts are seasoned and baked, then topped with rich marcela mushroom sauce)
Pork Tenderloin w/ Apple Brandy
(Sliced pork tenderloin served in an apple brandy demi glaze & topped w/ diced apples) |
| Seafood: |
Broiled Mahi w/ Citrus Butter
(Fresh Mahi Mahi served w/ citrus butter)
Grilled Salmon
(Fresh Alaskan Salmon served with lemon dill sauce)
Baked Catfish
(Fresh Farm Raised Catfish Filets either blackened or plain served with lemon butter)
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| Vegetarian Entrees:: |
Eggplant Parmesan
(Roasted & marinated eggplant topped w/ Chefs own marinara sauce & parmesan cheese)
Stuff Portobello Mushrooms
(Portabello Mushrooms stuffed with Boursin cheese topped w/ asparagus & roasted pepper sauce)
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| Pasta: |
Pasta Marinara
(Pasta topped with river city's own marinara sauce)
Three Cheese Ravioli
(Ricotta, mozzarella, and provolone cheese ravioli topped w/ marinara sauce)
Pasta with olive oil and garlic primavera
(Pasta tossed with extra virgin olive and fresh garlic, and then finished with broccoli, carrots, squash, zucchini, roasted red peppers, and Parmesan cheese)
Pasta Toscana
(Pasta topped with zesty garlic cream sauce, then tossed with grilled Portobello mushrooms and Parmesan cheese)
Vegetable Lasagna
(Layers of lasagna pasta stuffed with marinara, ricotta, grilled vegetables and Monterey jack and cheddar cheese)
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| Potatoes: |
Cheddar Potato Bake
(A casserole of whipped potatoes, sour cream, Monterey jack, cheddar, diced bacon and shopped scallions)
Garden Rice Pilaf
(Steamed rice w/ sundried tomato, portobello mushrooms, & fresh basil)
Roasted redskin potatoes seasoned with rosemary and garlic
(Quarter cut redskin potatoes seasoned with rosemary and garlic, and then pan roasted until golden brown)
Parsley redskin potatoes
(Halved redskin new potatoes cooked and tossed with fresh parsley and garlic butter)
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| Vegetables: |
Fresh cut green beans
(Fresh cut green beans steamed and tossed in a seasoned butter sauce)
Sauteed squash and zucchini tossed with petite tomatoes
(Fresh Steamed squash and zucchini tossed with petite tomatoes and baked with sharp jack cheeses)
California Blend
(Broccoli, cauliflower & carrots tossed in butter sauce)
Steamed sugar snap peas with baby carrots
(Fresh steamed sugar snap peas tossed with baby carrots or topped with Parmesan cream sauce or hot bacon sauce)
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| Appetizers: |
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Fresh vegetables with dip
Fresh fruit with dip
Swedish meatballs
Thai style chicken skewers
Stuffed pumpernickel dip
Assorted cheese with crackers and breads
Sausage stuffed mushrooms
Crab and shrimp stuffed mushrooms
Portobello mushroom pesto bruschetta
Tomato and basil bruschetta
Baked artichoke dip
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