November Menu: November 3 - November 30
Sessions available Wednesdays, Thursdays, and most Saturdays
Baked Artichoke and Goat Cheese Pasta
Orecchiette pasta and artichokes in a creamy goat cheese sauce topped with French fried onions
Bistro Steak with Port Wine Sauce
Marinated steak pieces topped with a rich and savory red wine sauce
Chicken and Dumplings
Cooked chicken, spaetzle dumplings, and veggies in a creamy broth
Chicken Chardonnay
Chicken breasts, Swiss cheese, and a light mushroom wine sauce topped with crunchy stuffing mix
Chicken Marbella
Chicken breasts marinated in Mediterranean flavors of green olives, plums, capers, white wine, and brown sugar
Crab Cakes
Surimi crab, celery, corn, and onion rolled in buttery crackers with a side of house made jalapeno cream sauce
Creme Brulee French Toast
Rich and creamy flavors of crème brulee baked into slices of Fazio's French bread (6 servings)
Homestyle Meatloaf
Traditional ground beef meatloaf topped with a mild chili sauce (4 servings)
Italian Pasta Bake
Pasta shells layered with Italian sausage, sour cream, cheese, and pasta sauce
Maple Sage Pork Tenderloin
Pork tenderloin marinated in an aromatic glaze of maple syrup, onion, red wine, and sage
Pork with Peanut Basil Sauce
Pork pieces marinated in a Thai inspired peanut sauce featuring fresh basil, coconut milk, and garlic
Potato Chip Chicken
Chicken pieces coated in Parmesan and chive seasoned potato chips served with a side of Parmesan ranch dipping sauce
White Fish Almondine
White fish fillets topped with sliced almonds and a light lemon wine sauce
Dressing with Apples and Cranberries
Seasoned stuffing mix with dried cranberries, apples, and optional pork sausage (6 servings)
Parmesan Prosciutto Mashed Potatoes
Buttery mashed potatoes mixed with garlic, Parmesan cheese, green onions, and prosciutto ham (6 servings)
Praline Sweet Potatoes
Mashed sweet potatoes with a brown sugar and pecan topping (6 servings)