CHICKEN FLORENTINE

LUNCH—GRILLED CHICKEN BREAST, SUN-DRIED TOMATO PESTO, FRESH MOZZARELLA, SPINACH, BASIL, BALSAMIC GLAZE. SERVED WITH SWEET POTATO FRIES.

DINNER—Prime Rib Served With A Side And Salad

FRIED SCALLOP WRAP – BABY SPINACH, ROASTED RED PEPPERS, RED ONION & ROASTED CORN IN A RED PEPPER WRAP WITH CHIPOTLE AIOLI, SERVED WITH COLE SLAW & SWEET POTATO FRIES.

GROUND BEEF AND BACON IN A CHEDDAR CREAM SAUCE TOSSED WITH TRI-COLOR THREE CHEESE TORTELLINI.