07/29/2021
August To-Go menu:
Thursday the 5th-
Entrée:
🍤Shrimp Scampi🍤
Tender shrimp in a buttery lemon wine sauce. Served over linguine pasta. Pair with sauteed green peas and a piece of crusty garlic bread.
Appetizer:
*Crab dip*
This creamy crab dip is a huge hit amongst our caterings. Served with buttery crackers.
Serves 2 people or 2 portions.
Dessert:
🍰Coconut Creme Cake🍰
A wonderfully moist white cake, drenched in coconut cream. Topped with homemade whipped cream and garnished with toasted coconut.
Wednesday the 11th-
Entrée:
*Roasted Pork Tenderloin*
Deliciously moist oven roasted pork. Served with scalloped potatoes and honey glazed carrots.
Salad:
*Big Mac salad*
Chopped lettuce topped with seasoned ground beef, cheddar cheese, dill pickles, onion, fresh croutons and sesame seeds. Dressed with housemade 1000 dressing.
Dessert:
TBD
Thursday the 19th- No meal
Wednesday the 25th
Entrée:
🍗Chicken Alfredo🍽
You already know!!!!
Paired with a garden side salad and to die for garlic bread.
Appetizer:
*Mozzerella stick*
Crispy, gooey and fried to perfection!
These are rolled in wontons wrappers, for a difderent type of crunch!
Marinara and ranch for dipping.
3 per order.
Dessert:
TBD
September:
Thursday the 2nd
Entrée:
*Salisbury steak*
Oh the nostalgia of salisbury steak. But I promise this will be the best one you have ever tried. A ground beef steak topped with a delicious mushroom and onion gravy. Served over egg noodles. Paired with sauteed green beans and a buttery herb dinner roll.
Appetizer:
*Loaded potato skins*
Who doesn't love a good potato skin.
Filled with cheese, sour cream, bacon and topped with green onions. Served with green onion aioli for dipping.
4 per order.
Dessert:
TBD