light egg batter with lemon butter sauce. Served with choice of Soup or Tossed Salad, & Penne in Marinara sauce.

Chicken Francaise

9oz. center cut steak. Served with choice of Soup or Tossed Salad, & Penne in Marinara sauce.

Filet Mignon

Freshest Ingredients. Served with any Entree or your Choice of Tossed, Wedge or Caesar Salads.

Italian Salad

Flatten the chicken breasts to an even thickness. Season with salt and pepper.

Prepare the Chicken

In a shallow dish, whisk together the eggs. In another dish, place the flour.

Prepare the Egg Batter

Dredge each chicken breast in flour, shaking off the excess, then dip in the egg mixture.

Coat the Chicken

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove and set aside.

Cook the Chicken

In the same skillet, add the remaining butter, chicken broth, and lemon juice. Bring to a simmer, scraping up any browned bits. Cook for 2-3 minutes until slightly thickened.

Make the Lemon Butter Sauce

Meanwhile, cook the penne pasta according to package instructions. Drain and set aside.

Cook the Penne

Serve the chicken topped with the lemon butter sauce, alongside the penne in marinara sauce. Optionally, serve with a choice of soup or tossed salad.

Serve

Chicken breasts

Eggs

All-purpose flour

Salt

Black pepper

Butter

Lemon juice

Chicken broth

Penne pasta

Marinara sauce

Season the filet mignon with salt and black pepper on both sides.

Prepare the Steak

In a skillet, heat olive oil over medium-high heat. Add the steak and cook for about 4-5 minutes on each side for medium-rare, or adjust the time for your desired doneness.

Cook the Steak

In a separate pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a small saucepan, heat the marinara sauce over low heat until warmed through.

Prepare the Marinara Sauce

Serve the cooked penne in marinara sauce topped with Parmesan cheese alongside the filet mignon.

Combine and Serve

Black Pepper

Olive Oil

Penne Pasta

Marinara Sauce

Parmesan Cheese

Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber, red onion, and bell pepper into thin strips.

Prepare the Vegetables

In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, bell pepper, and Kalamata olives.

Combine Ingredients

Sprinkle the feta cheese over the salad and drizzle with Italian dressing. Season with salt and black pepper to taste.

Add Cheese and Dressing

Gently toss the salad to mix all ingredients evenly. Serve immediately as a refreshing side salad.