• Roasted 1/2 of Chicken (Seasoned to Perfection)
• Vesuvio Style 1/2 of chicken (Sauteed in White Wine with Fresh Garlic & Herbs)
• Chicken Kiev (stuffed with Butter & Fresh Herbs)
• Baked Chicken Breast (with a light White Sauce Supreme)
• Boneless Chicken Breast Limone (sauteed with white wine, fresh lemon and herbs
• Boneless Chicken Breast Marsala (sauteed with sweet marsala wine, mushroons & herbs)
• Boneless Chicken Breast Parmigiana (with a light tomato sauce & mozzarella cheese)
• Roasy Prime Rib Au Jus
• Broiled Rib Eye Steak
• Prime New York Strip Steak
• Broiled Filet Mignon
• Chateaubriand (with garden fresh vegetable blend)
• Individual Chateaubriand
• Orange Roughy
• Baked Salmon
• Fresh Milk Fed Veal (scalloppine, saltimbocca, or Marsala)
• Veal Chop (broiled or breaded)

Combination Plates

• London Broil and Boneless Chicken Breast (any style)
• New York Strip steak and Boneless Chicken Breasy (any style)
• Filet Mignon and Boneless Chicken Breast (any style)
• Filet Mignon and Orange Roughy
• Filet Mignon and Baked Salmon
• Jumbo Shrimp (de jonghe or scampi) and Boneless chicken Breast (any style)
• Filet Mignon and Jumbo Shrimp (de jonghe or scampi)
• Filet Mignon and Lobster Tail

Family Style

• London Broil of Beef & Baked Chicken (roasted or vesuvio style)
• London Broil of Beef & Sauteed Chicken Breast
• Third Meat:
  • Italian Sausage with Green Peppers
  • Polish Sausage with Sauerkraut
  • Baked Ham with Pineapple Sauce
  • Roast Pork Tenderloin with Sweet & Sour Sauce