Buffet entrées

Bone-in chicken roasted with fresh herbs until the skin crisps and the meat stays juicy.

Chicken breast baked with oregano, garlic, lemon and olive oil.

Sliced chicken breast folded into a rich parmesan cream sauce with farfalle.

Slow-baked chicken finished with our house barbecue sauce.

Hand-breaded and pan fried the way it has been done in Yorkville for decades.

Chicken breast with sautéed garden vegetables in a light garlic sauce.

Old-fashioned meat loaf baked in the pan and served with pan gravy.

Tender beef tips simmered in a paprika and onion gravy.

Smoked Polish sausage baked with sauerkraut and onions.

Beef braised slowly and topped with a rich tomato sauce.

Pork shoulder smoked and pulled, tossed in barbecue sauce.

Mostaccioli baked with meat sauce and melted mozzarella.

The same baked mostaccioli with marinara instead of meat sauce.

Jumbo shells filled with ricotta, mozzarella and parmesan, baked in marinara.

Sliced baked ham brushed with a honey mustard glaze.

Layers of pasta, seasoned beef, ricotta and mozzarella.

Spinach and ricotta lasagna with a creamy béchamel.

Pasta tossed with seasonal vegetables in a garlic and olive oil sauce.

Green peppers filled with seasoned beef and rice, baked in tomato sauce.

Breaded pork cutlets pan fried and served with warm cinnamon apples.

Chicken breast sautéed with mushrooms, tomatoes, lemon and capers.

Sautéed mushrooms in a marsala wine glaze over chicken breast.

Breaded chicken breast topped with marinara and melted mozzarella.

Roast chicken breast with sage stuffing and a cranberry glaze.

Chicken breast layered with prosciutto and provolone, finished in a white wine sauce.

Tender sautéed chicken breast in a fresh lemon caper sauce.

Breaded eggplant baked with marinara and mozzarella.

Slow-braised beef with carrots, potatoes and onions in its own gravy.

Thick-cut pork chops in our house seasoning, baked until tender.

Sliced pork tenderloin with sweet peppers and onions.

Herb-roasted pork loin sliced and finished with an apple cider pan sauce.

Pork chops stuffed with sausage dressing and baked.

Oven-roasted turkey breast, sliced, with sage stuffing and gravy.

Chicken breast rolled with ham and Swiss cheese, breaded and baked.

Whole roasted sirloin, carved to order, served with its natural jus.

Cod filet topped with herb-seasoned bread crumbs and baked.

Braised with garlic, onion and tomatoes until mouth-watering tender.

Salmon filet baked and finished with a fresh herb sauce.