American Regional Cuisine: Individual Plate Signature Entrees

Back to Menus

All Dinner Entrees include a basket of Home Baked Rolls and Real Wisconsin Butter

Tossed Greens, Caesar or Baby Spinach

Potato, Confetti Rice Pilaf or Pasta

Seasonal Vegetable selected by our Executive Chef

White Chocolate Mousse Parfait

Freshly Brewed Coffee and Milk

Linen Table Coverings and Cloth Napkins, China and Glass

 

New England Cooking:

Chesapeake Bay Crab Cakes

Seafood Fettuccine Tossed in Pesto or Alfredo

Broiled Maine Lobster Tail with Drawn Butter

 

The Eastern Shores:

Breast of Chicken Oscar

Herb-Crusted Pork Chop with an Apple-Cranberry Stuffing

New York City's Layered Lasagna

 

Southeast Dixie:

Jack Daniels Whiskey Meatloaf

Southern Pan-Fried Breast of Chicken Parmesan

Gulf Coast Shrimp Scampi

 

Cajun and Creoles:

Jammin' Jambalaya

Louisiana Blackened Surf and Turf

Chef Paul Prudhomme's Tenderloin Medallions

 

The Great Midwest:

Door County Breast of Chicken Jubilee

Fresh Great Lakes Perch

Barbecue Baby Back Pork Ribs

 

The Western Prairie:

Barbecued Skewers: Chicken, Pork and Tenderloin

Black Angus Filet Mignon

Slow-Roasted Prime Rib of Beef au Jus

 

The Southwestern Desert:

Sizzlin' Fajitas: Shredded Tenderloin and Roast Breast of Chicken

Rio Grande Grilled Vegetable Chimichanga

Mesquite Grilled Breast of Turkey

 

The Pacific Coast:

San Francisco Chinatown Stir-fry: Tenderloin, Breast of Chicken, Gulf Shrimp or Vegetarian

Alaskan Salmon Filet with Pesto Cream Sauce

Cashew Chicken Breast Cordon Bleu

 

Please contact us if you have any questions or if you would like more information.