Daily Entrées

Full Menus for week of March 19, 2018:


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

Soup: Chicken Olive
(chunked chicken, green & black olive, onion, peas, carrot, cream)

Entree: Meat Lovers Pizza Casserole
(a lasagna-like casserole loaded with pepperoni, meatballs, pasta sauce, onion, ricotta and mozzarella cheeses)

Soup: Lemon-Mushroom Bisque (v)
(fresh mushroom, lemon juice, onion, thyme, cream and broth...deliciously tangy)

Entree: Pasta Primavera (v)
(celebrate spring! fresh broccoli, asparagus, mushroom, onion over angel hair pasta with a light sauce of olive oil and garlic)

Soup: No Soup Today
Limited soups this week!

Entree: Rum Glazed Pork Tenderloin
This glaze is so good it could make a shoe taste awesome!! The tenderloin is rubbed with spices and marinated over night, seared on stove top then roasted with the glaze. To finish the glaze and pan drippings become a fabulous sauce. Served with cilantro, pineapple,lime rice.

Soup: No Soup Today
Limited soups this week!

Entree: Malaysian Chicken Pizza
Chicken with a spicy peanut sauce on top of Swiss and mozzarella, topped with green onions.

Soup: No Soup Today
Limited soups this week!

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.
$7.95 Order
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.
$7.50 Order
Stawberry Lavender Jam
Blackberry Sage Jelly
Slather it liberally on toast in the morning or give your peanut butter sandwich a new twist.
$6.95 Order