Large gulf shrimp sauteed and simmered in a sauce of lemon, garlic, white wine, and butter served over linguini and accompanied by fresh vegetables.

Buttermilk fried chicken breast tossed in a mild version of Nashville hot sauce, topped with tangy blue cheese sauce. Served alongside roasted red parsley potatoes and fresh vegetables.

Add a crisp garden salad or pair it with this week's soup for lunch or a light dinner. Crisp greens, cucumber, grape tomatoes, and sharp cheddar cheese. Dressing of the Month: Honey Mustard

A hearty and savory beef broth loaded with chunks of tender beef, barley and roasted vegetables. Always a hit!

Marinated and grilled chicken breast, strawberries, blackberries, and candied walnuts on a bed of baby spinach. Served with raspberry vinaigrette and a deviled egg.

Slow roasted pork in a sweet and tangy bbq sauce. Served with our creamy mac and cheese and fresh vegetables.

It's BAAACK! Served with Indiana style biscuits and sausage gravy and seasoned home fries.

Add a crisp garden salad or pair it with this week's soup for lunch or a light dinner. Crisp greens, cucumber, grape tomatoes, and sharp cheddar cheese. Dressing of the Month: Honey Mustard

A hearty and savory beef broth loaded with chunks of tender beef, barley and roasted vegetables.