Chicken Cordon Bleu
Boneless Breast Stuffed with
Smoked Ham and Swiss Cheese,
Topped with a
Tarragon Cream Sauce

Almond Chicken
Sliced breast marinated oriental style and pan fried with a light Coating of almonds

Sirloin Au Pouvre
Sliced Sirloin Topped with a
Brandy Pepper Cream Sauce

Pecan Catfish
Sautéed Filets Lightly
Seasoned and Served with a
Pecan Butter Sauce

Herb Roasted Pork Loin
Tender Roasted Loin of Pork with a Pan Jus

London Broil
Sliced marinated Flank Steak with Sherry Mushroom Sauce

Roasted Tenderloin
Sliced Roast Beef Tenderloin
Served with a
Wild Mushroom Sauce

Grilled Salmon
Center Cut Salmon Steak
Served with a
Champagne Dill Sauce

Chicken Marsala
Boneless breast Sautéed in a
Sweet Marsala wine Demi-glace

Coq au Vin
A classic dish of bone in chicken Slowly simmered in a stock of
 Wine and fresh vegetables

Filet Mignon
Center Cut Beef
Tenderloin Served with
Shiitake Mushroom Sauce

Prime Rib of Beef
Slow Cooked for 
Maximum Tenderness,
Served with a Creamy
Horseradish Sauce

Margarita Chicken
Sautéed Breast top with a
Creamy Margarita mix and a
Hint of Tequila

Beef and Bird
Petite Filet with Grilled
Chicken Breast, together in a
Merlot Sauce

Texas Duo
Rib Eye Steak and
Barbeque Gulf Shrimp

Surf and Turf
Petite Filet Mignon and
Fresh Baked Salmon and Chef’s Accompanying Sauce