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| Blackened Salmon Penne Pasta |
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Served with fresh vegetables in a roasted red pepper marinara sauce. |
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| Chicken Penne Pasta |
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Served with fresh vegetables in a roasted red pepper marinara sauce. |
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| Pasta Primavera |
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Fresh vegetables and mushrooms in a light cream sauce. |
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| Seafood Fettuccini Alfredo |
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Sautéed in fresh cream and parmesan cheese with basil and thyme over fettuccini al dente. |
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| Chicken Fettuccini Alfredo |
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Sautéed in fresh cream and parmesan cheese with basil and thyme over fettuccini al dente. |
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| Chicken Artichoke |
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Sautéed in beurre blanc, chardonnay wine and artichoke hearts |
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| Chicken Florentine |
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Sautéed and topped with prosciutto & provolone; served with pasta in garlic butter, spinach and herbs. |
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| Chicken Parmesan |
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Lightly breaded and topped with Mozzarella and Parmesan cheese; covered in marinara sauce. |
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| Chicken Marsala |
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Sautéed with butter, mushrooms, and Marsala wine on a bed of angel hair pasta. |
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| Filet Mignon |
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Grilled 10-ounce center-cut tenderloin of beef with béarnaise sauce. |
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| New York Strip Steak |
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Juicy, thick cut, 12-ounce N.Y .Strip served with au jus. |
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| Tournedos Swan Court |
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Grilled tender loin with Madeira and béarnaise sauce. |
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| Prime Rib of Beef |
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Served with au jus and creamy horseradish. |
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| Steak Dianne |
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8-ounce filet mignon with sautéed onions, mushrooms and red wine flamed with brandy. |
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| London Broil |
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Tender grilled steak with grilled Portobello mushrooms in a zinfandel demi-glaze. |
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