Tenderloin of Chicken Topped with Ham, Asparagus, and Cheese and Served with Chef’s Choice Starch, Seasonal Vegetables and Freshly Baked Bread

Chillin’ Chicken

Beef Tips Sautéed in a Mushroom and Onion Sauce and Served with Chef’s Choice Starch, Seasonal Vegetables and Freshly Baked Bread

Bodacious Beef

A vibrant mix of fresh, crisp greens topped with seasonal vegetables and a zesty house dressing for a refreshing burst of flavor.

Go For It Garden Salad

Oreo Cookie Crust Filled with a Rich Decadent Chocolate Mousse and Topped with our Homemade Sweet Whipped Cream

You Look Marvelous Mousse

Blackened Atlantic Salmon Drizzled with a Honey Glaze and Served with Chef’s Choice Starch, Seasonal Vegetables and Freshly Baked Bread

Wicked Schweet Salmon

Indulge in a decadent Bananas Foster Crème Brûlée, where creamy vanilla custard meets caramelized bananas and a perfectly torched sugar crust for a delightful twist on a classic dessert.

Bananas Foster Crème Brûlée

grilled fennel | roasted tomato | leeks | saffron broth | garlic crostini

Rockfish

butternut squash puree | ginger beurre blanc | cucumber ribbon | bacon jam

Sea Scallops

yukon gold au gratin potatoes | balsamic vinegar & cabernet reduction

Petite Filet Oscar

cannellini beans | roasted tomato | truffle butter

Pork Medallions

pear | walnuts | bleu cheese | poppy seed dressing

Mesclun Green Salad

Preheat your oven to 375°F (190°C). Season the chicken tenderloins with salt and black pepper.

Prepare the Chicken

On each chicken tenderloin, lay a slice of ham followed by 3 asparagus spears. Top with shredded cheese.

Assemble the Dish

Heat olive oil in a large oven-safe skillet over medium heat. Sear the assembled chicken for about 3-4 minutes on each side until golden brown.

Cook the Chicken

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Bake

While the chicken is baking, prepare the Chef’s choice starch and seasonal vegetables according to your preference.

Prepare Sides

Plate the Chillin’ Chicken with the starch and vegetables. Serve with freshly baked bread on the side.

Serve

chicken tenderloin

sliced ham

asparagus spears

shredded cheese (Swiss or Gruyère)

olive oil

salt

black pepper

Chef’s choice starch (e.g., mashed potatoes, rice)

seasonal vegetables (e.g., carrots, zucchini, bell peppers)

freshly baked bread

Chop the onion, slice the mushrooms, and mince the garlic. Set aside.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium-high heat. Add the beef tips and season with salt and black pepper. Cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.

Sauté the Beef

In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.

Cook the Vegetables

Return the beef tips to the skillet. Pour in the beef broth and soy sauce. Stir to combine and bring to a simmer. Cook for an additional 10 minutes, stirring occasionally, until the beef is cooked through and the sauce has thickened.

Combine and Simmer

Remove from heat and stir in the chopped parsley. Serve hot with your choice of starch, seasonal vegetables, and freshly baked bread.

Finish and Serve

Beef tips

Mushrooms, sliced

Onion, chopped

Garlic, minced

Beef broth

Soy sauce

Olive oil

Salt

Black pepper

Fresh parsley, chopped

Wash all the vegetables thoroughly. Chop the mixed greens, halve the cherry tomatoes, dice the cucumber and bell pepper, shred the carrot, and thinly slice the red onion.

Prepare the Vegetables

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, shredded carrot, red onion, and diced avocado.

Combine Ingredients

Sprinkle the crumbled feta cheese over the top of the salad.

Add Feta Cheese

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine all ingredients thoroughly.

Dress the Salad

Serve immediately and enjoy your fresh Go For It Garden Salad!

Mixed greens (spinach, arugula, romaine)

Cherry tomatoes, halved

Cucumber, diced

Red bell pepper, diced

Carrot, shredded

Red onion, thinly sliced

Avocado, diced

Feta cheese, crumbled

Lemon juice

Preheat your oven to 350°F (175°C). Crush the Oreo cookies in a food processor until fine. Mix the crushed cookies with melted butter until well combined. Press the mixture into the bottom of a 9-inch pie or tart pan to form an even layer. Bake for 10 minutes then allow to cool completely.

Prepare the Crust

In a heatproof bowl, melt the chocolate over a double boiler until smooth. Remove from heat and let cool slightly. In a separate bowl, whip the heavy cream until soft peaks form. In another bowl, whisk the egg yolks and sugar until pale and creamy. Slowly add the melted chocolate to the egg yolk mixture, stirring constantly. Gently fold in the whipped cream until fully combined. Pour the mousse into the cooled Oreo crust and spread evenly. Refrigerate for at least 4 hours or until set.

Make the Chocolate Mousse

In a clean bowl, whip the heavy cream with sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the set mousse before serving.

Prepare the Whipped Cream

Oreo cookies

unsalted butter

Pat the salmon fillets dry and season both sides generously with blackening seasoning.

Prepare the Salmon

In a large skillet over medium-high heat, add olive oil and heat until shimmering.

Heat the Pan

Place the seasoned salmon fillets in the skillet and cook for 3-4 minutes on each side until blackened and cooked through.

Cook the Salmon

In the last minute of cooking, drizzle honey over the fillets and allow it to caramelize slightly.

Add Honey Glaze

Remove the salmon from the skillet and serve with your choice of starch (like rice or potatoes), seasonal vegetables, and freshly baked bread.

Atlantic salmon fillets

blackening seasoning

honey

In a medium saucepan, combine heavy cream and the seeds scraped from the vanilla bean. Heat over medium heat until just simmering, then remove from heat.

Prepare the Crème Brûlée Mixture

In a bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

Whisk Egg Yolks

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.

Mix Together

Strain the mixture through a fine mesh sieve into ramekins, then place the ramekins in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes until set.

Strain and Bake

In a skillet, melt butter over medium heat, then add sliced bananas, brown sugar, cinnamon, and dark rum. Cook until bananas are caramelized and rum is flamed off.

Prepare the Bananas Foster

Once the crème brûlée is set and cooled, top each with the caramelized banana mixture.

Top Crème Brûlée

Sprinkle additional granulated sugar over the banana topping and use a kitchen torch to caramelize the sugar until golden brown.

Brûlée the Topping

Allow to cool slightly before serving. Enjoy your Bananas Foster Crème Brûlée!

heavy cream

vanilla bean

egg yolks

granulated sugar

brown sugar

ripe bananas

dark rum

butter

cinnamon

additional granulated sugar for bruleeing

Slice the fennel bulbs and leeks. Halve the cherry tomatoes and mince the garlic.

In a pot, combine fish stock, saffron threads, and lemon juice. Heat gently and let it simmer.

Make the Broth

Slice the baguette into 1/2 inch thick pieces. Spread butter on each slice and toast them.

Prepare the Crostini

Season the rockfish fillets with olive oil, salt, and pepper. Grill them on medium-high heat for about 4-5 minutes on each side until cooked through.

Grill the Rockfish

In a separate pan, sauté the fennel and leeks in olive oil until they are tender. Add the cherry tomatoes and cook until they begin to blister.

Roast the Vegetables

Place the grilled rockfish on a plate, top with the sautéed vegetables, and ladle the saffron broth around it. Serve with garlic crostini on the side.

Rockfish fillets

Fennel bulbs

Cherry tomatoes

Leeks

Garlic cloves

Fish stock

Saffron threads

Fresh parsley

Baguette

Butter

Peel and cube the butternut squash. Boil in salted water until tender, about 15 minutes. Drain and blend until smooth. Season with salt and pepper to taste. Keep warm.

Prepare Butternut Squash Puree

In a saucepan, melt 1/2 cup of butter over medium heat. Add grated ginger and sauté for 2-3 minutes. Slowly whisk in the remaining butter until emulsified and smooth. Season with salt and a splash of vinegar. Keep warm.

Make Ginger Beurre Blanc

Cook bacon in a skillet over medium heat until crispy. Remove and chop into small pieces. In the same skillet, add brown sugar and vinegar, cooking until thickened. Stir in the bacon pieces and set aside.

Prepare Bacon Jam

Using a vegetable peeler, create thin ribbons from the cucumber. Set aside.

Prepare Cucumber Ribbons

Season scallops with salt and pepper. Heat olive oil in a pan over high heat. Add scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

Sear Sea Scallops

On each plate, spread a generous amount of butternut squash puree. Place 3 scallops on top, drizzle with ginger beurre blanc, and garnish with cucumber ribbons and a spoonful of bacon jam.

Plate the Dish

Sea scallops

Butternut squash

Fresh ginger

Unsalted butter

Cucumber

Bacon

Brown sugar

Apple cider vinegar

Preheat the oven to 375°F (190°C). Slice the Yukon Gold potatoes thinly and layer them in a greased baking dish. In a saucepan, melt 2 tablespoons of butter, add heavy cream, and season with salt and pepper. Pour the cream mixture over the potatoes and top with Gruyère cheese. Bake for 45 minutes or until golden and bubbly.

Prepare the Au Gratin Potatoes

Season the petite filets with salt and black pepper. In a skillet, heat 2 tablespoons of butter over medium-high heat. Sear the filets for 3-4 minutes on each side for medium-rare. Remove from skillet and let rest.

Cook the Filet Mignon

In the same skillet, add the asparagus and sauté for 3-4 minutes until tender. Season with salt and pepper.

Prepare the Asparagus

In the skillet, combine balsamic vinegar and Cabernet Sauvignon. Bring to a boil and reduce heat, simmering until the sauce thickens, about 10-15 minutes.

Make the Reduction Sauce

Top each filet with fresh crab meat and a squeeze of lemon juice. Serve with au gratin potatoes and sautéed asparagus. Drizzle the balsamic-cabernet reduction over the top.

Petite filet mignon

Yukon Gold potatoes

Heavy cream

Shredded Gruyère cheese

Balsamic vinegar

Cabernet Sauvignon

Asparagus

Fresh crab meat

Season the pork tenderloin with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned, about 4-5 minutes. Remove from skillet and let rest.

Prepare the Pork

In the same skillet, add the cherry tomatoes and cook for 2-3 minutes until they begin to blister. Add minced garlic and fresh thyme, stirring for another 1 minute.

Roast the Tomatoes

Drain and rinse the cannellini beans, then add them to the skillet. Stir gently to combine and heat through for about 5 minutes.

Add Cannellini Beans

Slice the rested pork into medallions and return to the skillet. Add truffle butter, stirring until melted and combined. Adjust seasoning if necessary.

Finish the Dish

Plate the pork medallions over the cannellini beans and roasted tomatoes. Drizzle with remaining olive oil if desired.