RIB-EYE

(Cook on location)

With this USDA choice steak you can be assured your guests will remember your special event. 12oz. Or 10oz.

CHICKEN FRIED STEAK

WE HANG CUT FROM AN EYE OF AROUND, TENDERIZE AND HAND BREADOURSELF.

ROOST BEEF

A CHOICE SHOULDER CLOD SLOW COOK TO ENSURE TENDERNESS AND FLAVOR AND CARVED ON SITE

BEEF TIPS

BITES SIZE OF TENDER BEEF SLOWED COOK WITH ONIONS & CELERY IN A CREAMY BROWN GRAVY

CHICKEN FRIED CHICKEN

BONELESS SKIN LESS BREAST, HANDED BREADED AND FRIED TO PERFECTION

FAJITAS

BEEF AND CHICKEN FAJITAS WITH ONIONS AND BELL PEPPERS

GRILLED CHICKEN BREAST

AN 8OZ SKINLESS CHICKEN BREAST BREADED WITH SEASONED FLOUR. TOPPED WITH YOUR CHOICE OF SAUCE : 

MARCELA SAUCE - ALFREDO SAUCE MUSHROOM SAUCE - CAPER SAUCE CAJUN CREAMY SAUCE -LEMON SAUCE

Mash potatoes

Scalloped potatoes 

Butter onion potatoes 

Twice baked potatoes 

Garlic mash potatoes 

Dressing

Mixed green salad 

Classic ceaser salad 

Spinach salad

Broccoli salad

Grilled fresh asparagus 

Spanish rice

Macaroni and cheese

 Green beans casserole 

Seasoned vegetables 

Seasoned green beans 

Glazed carrots

Corn

Corn casserole

squash casserole