Daily Entrées

Full Menus for week of November 27, 2017:

Monday:

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!
Tuesday:

Entree: Pulled Pork Enchilada Casserole
Pulled pork, salsa verde, onions, garlic, coriander,cumin, red enchilada sauce layered with flour tortillas and Colby-jack cheese. Yum!!

Soup: Cheesy Cauliflower
Cauliflower, bacon, onion, and Cajun spice make this cheesy yummy soup really stand out.
Wednesday:

Entree: Delores' Meatloaf
(the best "grandma" meatloaf you'll ever have...traditional with onion and cracker crumbs topped with catsup...served with mashed potatoes)

Soup: Southwest Corn Chowder (v)
(a wonderful soup with a blend of pureed butternut squash, corn, potato, onion, bell pepper, celery, and jalapeno with a bit of cream, seasoned with chili powder, cumin, garlic and honey)
Thursday:

Entree: Goat Cheese Quiche (v)
(goat cheese, sour cream and eggs fill a hash-brown potato crust, thinly sliced scallions dot the top...a savory delight)

Soup: Tomato Poblano (v)
(this one is creamy and delicious...just a bit of a kick with fresh roasted poblano peppers, tomatoes, onion, leek, a dab of sherry and cream)
Friday:

Entree: Olive My Goat Pizza
Lots of olives and cheeses, hey how can that be bad?

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

not available


not available

* Means dish has 30% or less total fat content.
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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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Blackberry Sage Jelly
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