Seafood Entrees

  • Parmesan Butter Stuffed Salmon- Salmon stuffed with a compound butter composed of fresh dill, green onions, lemon zest and freshly grated parmesan cheese
  • Greek Baked Shrimp- Shrimp baked in a delectable Greek tomato sauce with white wine, garlic feta, parmesan, orzo with a touch of fresh basil and oregano
  • Shrimp Pad Thai- Shrimp sauteed with sugar snap peas, rice noodles and tossed with a spicy peanut sesame sauce
  • Grilled Mahi Mahi Vera Cruz- Mahi Mahi in a fresh garlic, cilantro and lime marinade then grilled and served with a fresh tomato salsa
  • Nawlins Jambalaya- Shrimp, chicken, Andouille sausage, and rice baked with a garlic spiced tomato sauce with bell peppers, onions and celery

Meat Entrees

  • BBQ Pork Tenderloin- Lean pork tenderloin coated with a cumin brown sugar rub then grilled or roasted and served with a North Carolina vinegar BBQ sauce
  • Gremalota Rubbed Roast with Gravy-Eye of Round roasted with fresh parsley, lemon zest and garlic and served with a tomato gravy
  • Hoisin and Bourbon Glazed Pork Tenderloin- Tender pork tenderloin basted with a spicy hoisin, bourbon and lime sauce and served with a fresh jalapeno and fruit salsad
  • Spicy Turkey Lasagna- Italian turkey sausage combined with ricotta, mozzarella and parmesan cheese and baked in a tomato sauce layered in between tender lasagna noodles.
  • Stuffed Pork Tenderloin- Succulant pork tenderloin stuffed with fresh thyme, dried apricots, and pecans and finished with a bourbon cream sauce

Vegetarian Entrees

  • Roasted Vegetables Served over Couscous- Roasted fresh mushrooms, zucchini, yellow squash, purple onion and other seasonal vegetables served over whole grain couscous and topped with chevre
  • Coconut Curry Tofu with Snow Peas- Fresh mushrooms, snow peas, garlic and red onions sauteed with tofu and finished with a spicy coconut curry sauce
  • Florentine Sun Dried Tomato Strudel with Red Pepper Sauce- Fresh kale and spinach sautéed with onions, garlic, tofu, pine nuts and blended with sun dried and asagio and provulone cheese and stuffed into a phyllo crust and topped with a red pepper sauce