Tender breast of herb roasted chicken topped with sautéed spinach, garlic and roasted tomatoes served over a bed of ricotta filled ravioli and finished with a tomato basil cream. Paired with fresh vegetables.

Tender, slow-roasted pork tenderloin medallions are finished with a savory pan sauce. Served alongside wild rice pilaf 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: Roasted Tomato Ranch

Plentiful white meat chicken in a rich chicken broth with Amish egg noodles with chunks of carrots and celery.

A bed of crisp mixed greens topped with sliced ham and turkey, bacon, hard boiled eggs, shredded cheddar cheese, cucumber and cherry tomatoes. Served with our house made honey mustard dressing.

Fresh cut sirloin tips, slow simmered in a rich mushroom and red wine sauce served alongside roasted garlic mashed potatoes and a side of fresh steamed vegetables.

It's BAAACKKKK! Black Forest ham and Cheddar cheese in a 3 egg omelette. Served with Indiana style biscuits and sausage gravy and seasoned breakfast potatoes.

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: Roasted Tomato Ranch

Plentiful white meat chicken in a rich chicken broth with Amish egg noodles with chunks of carrots and celery.