by Chef Mark Schneider
Wednesday, Oct. 1 and Friday, Oct. 3
11 a.m. to 12:30 p.m.
Pain au Lait Rolls
Fresh made Pain au Lait rolls served with whipped herb butter.
Texas Tenderloin Chili
Award winning Texas red chili made from USDA tenderloin, house SW seasoning, chilies, tomatoes and beef broth. Topped with grated cheddar and sour cream.
Cup $1.95/ Bowl $2.25
Ranch Hand Salad
Mixed romaine and iceberg tossed with a house-prepared ranch garnished with roasted corn, small diced tomato, slivered red onion and quarter mooned cucumber; topped with house croutons, grated cheddar and fresh bacon.
Tenderloin Entrée Salad
Seared and roasted beef tenderloin fanned across tossed romaine and spinach salad, dressed with raisin and bleu cheese dressing, garnished with batonnet roasted yellow bell peppers, medium diced tomatoes and pepperoncini. Served with Israeli couscous salad and topped with tobacco onions.
Cuban braised pork tenderloin on French roll with mayo Dijon spread and Muenster cheese. Served with its own broth for dipping, sweet potato chips, kale slaw and a chipotle zip.
Frenched Chicken Breast with Red Bell Pepper Coulis
(Served with soup or salad)
Sautéed Frenched chicken breast with red bell pepper coulis sauce served with Vichy carrots, parsley herb new potatoes and sautéed shallot and bacon spinach.
Split shortcake filled with macerated strawberries and whipped cream. Plated with chocolate and vanilla crème anglaise and pistachio dust.
Soft drinks • Iced tea • Flavored tea of the week • Assorted hot tea • Coffee
Cappuccino • Latté