entrees

We believe good food is one of life's pleasures. These recipes are not the same ones that we prepare at the Café but rather what we like to make at home. It is a joy to share some of our favorite recipes with you.

A delicious plate of Tuscan Penne Pasta, featuring penne pasta with a creamy sauce made from butter, heavy cream, freshly grated Parmesan cheese, and finely chopped garlic, mixed with julienned sundried tomatoes, sautéed cremini mushrooms, and baby spinach leaves, garnished with chili flakes and freshly ground black pepper.
A hearty bowl of Beef Stroganoff, featuring tender cubed fillet steak, sautéed mushrooms, and onions in a creamy sauce made from beef broth, Dijon mustard, tomato paste, sweet paprika, and sour cream, served over buttered noodles.
A delectable plate of fettuccine pasta topped with smoked salmon, mixed with a creamy sauce made from butter, cream, Parmesan cheese, garlic, sun-dried tomatoes, sautéed mushrooms, and spinach, garnished with freshly ground black pepper.
A delightful plate of Pasta al Limone, featuring fettuccine pasta tossed with a creamy lemon sauce made from heavy cream, lemon zest, Parmesan cheese, and lemon juice, garnished with freshly ground black pepper.
Juicy chicken breasts topped with prosciutto and covered in a rich mushroom sauce made with Marsala wine, heavy cream, mascarpone, garlic, and fresh parsley, served with button mushrooms and garnished with extra parsley.
A hearty After Thanksgiving Lasagna, featuring layers of no-cook lasagna noodles, shredded turkey, diced ham, green bean casserole, and any leftover veggies and meat, all combined with a creamy sauce made from milk, butter, flour, garlic powder, nutmeg, Parmesan cheese, and an Italian Style cheese blend, baked to golden perfection.
Baked Pasta Caprese, featuring penne or orecchiette pasta mixed with marinara sauce, cherry tomatoes, fresh basil leaves, and cubed mozzarella, topped with slices of fresh mozzarella and grated Parmesan cheese, broiled until golden and garnished with additional basil leaves.
Tender chicken breasts dredged in seasoned flour and pan-fried to golden brown perfection, topped with sautéed mushrooms and a rich Marsala wine sauce, garnished with fresh parsley.