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DINNER ENTRÉES
CASS BAY
By Victor | |
Pasta Alfredo with Spinach and Sundried Tomatoes.
DELFT
By Victor | |
Portabella Mushroom Cap stuffed with Provolone Cheese, Cashews, Spinach, and
KOH SAMET
By Victor | |
Seasonal Mixed Vegetables in a Red or Yellow Curry with
MANZANILLA
By Victor | |
Espresso-Chili Rubbed Bone-in Pork Chop topped with Apple Nectar served
CAPO D’ORLANDO
By Victor | |
Veal Marsala over Mashed Potatoes with Choice of Vegetable.
PARMA
By Victor | |
Chicken Parmesan. Panko-Encrusted Chicken Breast Topped with Pomodoro Sauce &
TUSCALOOSA
By Victor | |
Buttermilk Fried Chicken topped with an Alabama White BBQ Sauce
PARIS
By Victor | |
Slow-Braised Angus Beef Short Ribs served with Veal Demi-glace Over
AVIGNON
By Victor | |
Pan-Seared Filet Mignon Oscar with Lump Crab Meat Topped with
HONOLULU
By Victor | |
Blackened Scallops served over Rice Pilaf with Choice of Vegetable
REHOBOTH
By Victor | |
6 Oz. Lump Crab Cake and Lemon-Dill Aioli, served with
BOOTH BAY, MAINE
By Victor | |
Shrimp and Lobster, with Spinach and Cherry Tomatoes in a
YOKOHAMA
By Victor | |
Ahi Tuna served with Ginger Sesame White Rice, Served with
SEATTLE
By Victor | |
Pan-Seared Salmon over Rice Pilaf topped with a Honey Garlic
LONDON
By Victor | |
Fish and Chips: Two Pieces of Cod served with Tartar