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Dinner

Home-style Dinner 

  • Fried or Broiled Cod  -  Fresh flounder filet lightly battered and deep fried. Served with a delicate lemon butter sauce

  • Ham Steak - Country ham steak pan seared-served pineapple glaze.  

  • Hot Roast Beef - Lean slices‏ of roast beef in a beef gravy.  

  • Hot Turkey -  Sliced turkey breast wrapped around out traditional homemade stuffing served in turkey gravy.  

  • Boneless Pork Chops - Center cut pork loin chops grilled to perfection  

  • Baked Ziti Sorrentina - Ziti cut pasta with Chef Myles’ “Made From Scratch “ meat sauce, mozzarella cheese and baked in the oven until golden brown. (Vegetarian is optional)  

  • Starch Choice of Two - Wild rice, rice pilaf, mashed potatoes with gravy, macaroni and cheese, egg noodles in butter and herbs, parsley or roasted red potatoes.

  • Broccoli, Carrots and Cauliflower

  • Steamed or Sauteed Green Beans and Diced Red Peppers

  • Assorted drinks - soft drink, iced tea, lemonade or bottled water 

  • Fresh Garden Salad - With sliced cucumbers, tomato wedges, carrots, red onions and cucumbers. Served with a choice of ranch or French dressings.  

 

 

Dinner Station- Choice of two‏ 

  • Fried or Roasted Chicken -  chicken parts soaked in buttermilk, dredged in flour seasoned with herbs and spices-deep fried or over roasted to a golden perfection.  

  • Fried or Broiled Cod Fresh flounder filet lightly battered and deep fried. Served with a delicate lemon butter sauce  

  • Ham Steak -  Country ham steak pan seared-served with gravy and pineapple slices.  

  • Hot Roast Beef Lean slices of roast beef swimming in rich beef gravy.  

  • Hot Turkey Sliced turkey breast wrapped around out traditional homemade stuffing served in turkey gravy.  

  • Pork Chops -  Center cut pork loin chops grilled to perfection  

  • Chicken Parmigiana -  Grilled  or deep fried chicken breast topped with homemade marinara, mozzarella and Parmesan cheeses  

  • Salmon -  Pan seared salmon filets painted with an orange and soy glaze and served with a corn-shrimp shrimp hash 

  • Baked Ziti Sorrentina -  Ziti cut pasta with Chef Myles’ “Made From Scratch “ meat sauce, mozzarella cheese and baked in the oven until golden brown. (Vegetarian is optional)  

  • Starch Choice of Two - Wild rice,‏ rice pilaf, mashed potatoes with gravy, macaroni and cheese, egg noodles in butter and herbs, parsley or roasted red potatoes.  

  • Steamed or Sauteed Green Beans and Diced Red Peppers

  • Steam Broccoli, Carrots and Cauliflower

  • Assorted drinks - soft drinks, iced tea, lemonade and bottled water 

 

 

Hot Entrees 

  • Seafood Newburg (market price) -  Shrimp, scallops, lobster and crabmeat simmered in a creamy seafood sauce with a hint of sherry  

  • Cajun Jambalaya -   Shrimp and Smoked Turkey Sausage, sweet Vidalia onions, brown rice, tomatoes, and Bayou “secrets” (without the heat)  

  • Maryland Crab Cakes (market price) - Jumbo lump crabmeat blended with mustard, mayonnaise, Old Bay and spices. Broiled to a golden perfection and served with a roasted red pepper aioli.  

  • Shrimp Scampi - shrimp sautéed in extra virgin olive oil and fresh garlic. Finished with white wine and butter  

  • Fruitti Da Mare - an engagement of shrimp, scallops, and mussels in a tomato cream sauce. choice of pasta 

  • Global Exhibition Station-Asian Inspired with a selection a vegetables; meats- julienne beef, grilled chicken, shrimp; rice and Asian noodles; choice of sauce prepared ala’ minute by Our Chefs 

  • Chicken Chesapeake - Grilled chicken‏ breast topped with lump crabmeat, glazed with creamy imperial topping and broiled to a golden perfection.  

  • Blackened Tilapia - Fresh tilapia filet dusted with Cajun seasoning and blackened on a cast iron skillet and drizzled with citrus cream sauce.  

  • Spanish Paella - Shrimp, clams, mussels, chicken, sausage, long grain rice and a host of vegetables simmered in saffron broth  

  • Pasta Primavera - Farfalle pasta tossed in extra virgin olive oil and freshly grated Parmesan cheese, , carrots, onions, peppers, tomato, squash and zucchini.  

  • Vegetable Stew - Onions, carrots,‏ corn, celery, potatoes, kidney beans and tomatoes simmered with a rich vegetable broth. Served in a jumbo roasted bell pepper  

  • Vegan Stir Fry - Firm tofu,‏ broccoli florets, mushrooms, red peppers and cashews sautéed with fresh ginger and garlic. Finished with soy sauce and a splash of sweet chile sauce  

  • Stuffed Shells - Jumbo shells stuffed with ricotta cheese and fresh herbs smothered in homemade marinara sauce and topped with mozzarella and Parmesan cheeses.  

  • Vegetable Skewers - Wedges of zucchini, squash, eggplant, button mushrooms, red peppers, onion and cherry tomatoes threaded on a bamboo skewer. Marinated in homemade pesto and grilled over an open flame. 

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