Dinner
Home-style Dinner
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Fried or Broiled Cod - Fresh flounder filet lightly battered and deep fried. Served with a delicate lemon butter sauce
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Ham Steak - Country ham steak pan seared-served pineapple glaze.
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Hot Roast Beef - Lean slices of roast beef in a beef gravy.
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Hot Turkey - Sliced turkey breast wrapped around out traditional homemade stuffing served in turkey gravy.
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Boneless Pork Chops - Center cut pork loin chops grilled to perfection
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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)
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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.
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Broccoli, Carrots and Cauliflower
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Steamed or Sauteed Green Beans and Diced Red Peppers
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Assorted drinks - soft drink, iced tea, lemonade or bottled water
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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
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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.
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Fried or Broiled Cod - Fresh flounder filet lightly battered and deep fried. Served with a delicate lemon butter sauce
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Ham Steak - Country ham steak pan seared-served with gravy and pineapple slices.
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Hot Roast Beef - Lean slices of roast beef swimming in rich beef gravy.
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Hot Turkey - Sliced turkey breast wrapped around out traditional homemade stuffing served in turkey gravy.
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Pork Chops - Center cut pork loin chops grilled to perfection
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Chicken Parmigiana - Grilled or deep fried chicken breast topped with homemade marinara, mozzarella and Parmesan cheeses
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Salmon - Pan seared salmon filets painted with an orange and soy glaze and served with a corn-shrimp shrimp hash
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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)
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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.
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Steamed or Sauteed Green Beans and Diced Red Peppers
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Steam Broccoli, Carrots and Cauliflower
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Assorted drinks - soft drinks, iced tea, lemonade and bottled water
Hot Entrees
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Seafood Newburg (market price) - Shrimp, scallops, lobster and crabmeat simmered in a creamy seafood sauce with a hint of sherry
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Cajun Jambalaya - Shrimp and Smoked Turkey Sausage, sweet Vidalia onions, brown rice, tomatoes, and Bayou “secrets” (without the heat)
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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.
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Shrimp Scampi - shrimp sautéed in extra virgin olive oil and fresh garlic. Finished with white wine and butter
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Fruitti Da Mare - an engagement of shrimp, scallops, and mussels in a tomato cream sauce. choice of pasta
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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
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Chicken Chesapeake - Grilled chicken breast topped with lump crabmeat, glazed with creamy imperial topping and broiled to a golden perfection.
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Blackened Tilapia - Fresh tilapia filet dusted with Cajun seasoning and blackened on a cast iron skillet and drizzled with citrus cream sauce.
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Spanish Paella - Shrimp, clams, mussels, chicken, sausage, long grain rice and a host of vegetables simmered in saffron broth
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Pasta Primavera - Farfalle pasta tossed in extra virgin olive oil and freshly grated Parmesan cheese, , carrots, onions, peppers, tomato, squash and zucchini.
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Vegetable Stew - Onions, carrots, corn, celery, potatoes, kidney beans and tomatoes simmered with a rich vegetable broth. Served in a jumbo roasted bell pepper
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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
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Stuffed Shells - Jumbo shells stuffed with ricotta cheese and fresh herbs smothered in homemade marinara sauce and topped with mozzarella and Parmesan cheeses.
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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.