Daily Entrées

Full Menus for week of August 14, 2017:

Monday:

Entree: Penne with Butternut Sqaush and Goat Cheese
Butternut squash, onion, goat cheese, toasted walnuts and fresh basil with pasta topped with Parmesan, a great vegetarian offering.

Soup: No Soup Today
Limited soups this week!
Tuesday:

Entree: Tarragon Mustard Beef
Beef steak rubbed with pepper, roasted, sliced...topped with a sauce of mushrooms, green onions, beef stock, yogurt and The Prairie Gypsies Tarragon Mustard...served with mashed potatoes.

Soup: No Soup Today
Limited soups this week!
Wednesday:

Entree: Basil Pesto Stuffed Pork Chop
(pork chop, green beans, veggie oil, olive oil, Parmesan, basil, walnuts, pine nuts, pepper, oregano, garlic, red pepper flakes, thyme, balsamic vinegar)

Soup: No Soup Today
Limited soups this week!
Thursday:

Entree: Spinach Artichoke Chicken Pasta
Our own spinach artichoke dip whisked into Alfredo sauce tossed with pasta, topped with grilled chicken, garnished with chopped Roma tomatoes, bacon bits and parmesan cheese.

Soup: No Soup Today
Limited soups this week!
Friday:

Entree: Pizza Margherita
House made tomato basil pizza. Perfect for spring!

Soup: No Soup Today
Limited soups this week!
Saturday:

not available


not available

* Means dish has 30% or less total fat content.
Featured Products
Cherry B Gypsy
The Parmesan Gypsy
This has been our signature house vinaigrette for years in our catering business.
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Prairie Fire Jam
Prairie Fire Jam
Prairie Fire, the newest member to our jam/jelly family, made to salute the state of Oklahoma Centennial. A delightful blend of five berries and jalapeno peppers. Use it to make sauces, glaze meats or bake in a dessert bar.
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Stawberry Lavender Jam
Blackberry Sage Jelly
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