January 8-13: Farmer’s Omelette
Three-egg omelette filled with ham, red onion, sun dried tomatoes, spinach and goat cheese. Served with choice of potato and toast.
January 15-20: Salmon Benedict
Two poached eggs on top of an english muffin with sautéed spinach, cream cheese, and flaked salmon, topped with hollandaise sauce. Served with potato cakes or home fries.
January 8-13: Big Pig
BBQ pulled pork on a ciabatta bun with sliced red onion, served with a side of waffle fries.
January 15-20: Dressed Fried Clam Po’ Boy
Breaded clam strips on a fresh baked sub bun with tartar sauce, topped with diced tomatoes, red onion, and shredded lettuce. Served with seasoned french fries.
Suggested Wine Pairing: Boom Boom Syrah
January 8-13: Shredded Beef Enchiladas
Oven roasted enchiladas, stuffed with slow-cooked beef, refried beans, and tons of cheese! Topped with enchilada sauce and sour cream. Served with a side of spanish rice and your choice of soup or salad!
Suggested Wine Pairing: 19 Crimes Cabernet Sauvignon
January 15-20: Chicken Marsala Penne Pasta
Lightly breaded pan-fried chicken, covered in creamy marsala wine sauce with mushrooms and onions. On top of penne pasta with garlic bread. Served with your choice of soup or salad!
Suggested Wine Pairing: Kung Fu Girl Riesling
January 17: General Tso’s Cauliflower
Panko-breaded cauliflower, tossed in General Tso’s sauce, stir fried broccoli and carrots, on top of brown rice. Your choice of soup or salad.
Entrée – Roast Sirloin of Beef, roasted to a turn, au jus. USDA Choice New York Strip Loins, properly roasted 'Prime Rib style', with Creamed Spinach and loaded Twice Baked Russet Potatoes.
Thursday, January 18th: Higgins Hobnob
Appetizer – Mushroom Caps stuffed with Crabmeat, with Mornay Sauce.
Dessert – Brandy Alexander Pie
No Thursday Theme dinner per se.
Monday, January 22nd through Saturday, January 27th