Appetizer:

R00f Top Garden Plate Vine ripened tomatoes, fresh basil and mozzarella cheese accompanied with pita bread, drizzled olive oil, balsamic vinegar and crushed black pepper.                     

Entrees:  

Dijon Mushroom Beef Stockyard Char grilled and seasoned 10oz beef stockyard sirloin steak served over garlic asiago bread topped with a Dijon, peppercorn, mushroom, onion sauce and served a twice baked potato.

Herb Crusted Chicken  Pan-seared Herb crusted chicken breast in a sherry wine sauce with apples, almonds and brie cheese served with rice.   

Garlic Chicken & Greens Boneless chicken breast sautéed with mushrooms, tomatoes, onions and greens in a white wine parmesan garlic sauce over pasta, topped with asiago cheese.      

Stuffed Mahi Mahi Fresh broiled Mahi Mahi filet stuffed with lime scented orzo pasta and sundried tomato feta cheese, over asparagus topped with a roasted red pepper and rosemary caper cream sauce.

New Orleans Seafood Stew Jumbo shrimp sautéed with chopped clams, crabmeat, chorizo sausage, onions, peppers, tomatoes, sweet corn and black beans, in a spicy white wine tomato broth over rice.

Sea Scallops Angelina Broiled sea scallops with Marsala garlic tomatoes, melted mozzarella cheese and a side of rice.    

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter