With orange ginger dipping glaze.

Served whole.

With wasabi cocktail sauce.

With honey mustard dipping sauce.

With balsamic reduction.

With housemade bleu cheese.

Served choice of 3 ways - fra Diavolo, Bianca or curry cream.

With spicy marinara.

With Roquefort cream sauce over garlic crustiness.

Topped with roasted red peppers, warm Goat cheese and drizzled with a balsamic reduction.

Sauteed mushrooms and onions with a creamy horseradish sauce on the side.

Grilled Virginia ham and melted sharp cheddar cheese.

Chopped onions and roasted red peppers with spicy mustard on the side.

Grilled portabella mushroom, avocado and creme fraiche on the side.

On a garlic French baguette.

Grilled portobello mushroom, avocado and melted Brie.

With a black and red raspberry demi-glaze served with saffron rice.

With sauteed garlic, chopped tomatoes, white wine, butter and lemon over a bed of rice.

Broiled and finished with a light touch of a white wine butter sauce.

With Granny Smith apples and diced onions over a bed of rice.

Served with melted mozzarella, fresh basil marinara and pasta.

Sauteed with baby leaf spinach, chopped tomatoes, garlic and white wine.

Topped with a Marsala mushroom demi-glaze.

Served over a bed of fettuccine with a rich lemon basil cream sauce.

Served with a creamy Parmesan basil polenta.

Served with home-style apple sauce.

Sauteed in light egg batter, lemon, butter and white wine sauce.

Pan-seared with mushrooms, roasted red peppers, sherry cream sauce over Parmesan polenta.

16 oz char-grilled and topped with shoestring pried onions.

With garlic croutons.

Topped with bacon grape tomatoes, whole sliced mushrooms, grated egg and diced red onions.

Feta cheese, kalamata olives, stuffed grape leaves, cucumbers, grape tomatoes, red onions and pepperoncini over field greens.

On top of baby spinach leaves with pine nuts, grape tomatoes, julienne carrots, granny smith apples and crumbled goat cheese.

With crumbled bleu cheese, roasted red peppers, julienne carrots, grape tomatoes and red onions over field greens.

With candied walnuts, Goat cheese, grape tomatoes and dried cranberries over field greens.

Field greens with julienne carrots, grape tomatoes and cucumbers.

Tossed with penne in a garlic oil sauce.

In a garlic and oil broth.

With white or red clam sauce.

Over penne with garlic and oil.

Sauteed garden vegetables over angel hair

In a light garlic herb cream sauce.

In a Madeira wine demi-glaze.

Served over fettuccine with a rich garlic cream sauce.

In a spicy marinara.