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Our take on a steakhouse favorite! It all starts with tender, chicken breast topped with thick cut bacon, sautéed mushrooms, then smothered in a honey-Dijon sauce and covered in medium cheddar cheese. When you plate this entree, be sure to spoon the extra sauce over your chicken (and rice) and dig in!
Choose TWO sides:
Browned Butter Whipped Potatoes - We peel, dice, and soak the potatoes overnight in the refrigerator to release as much starch as possible (no gummy mashed potatoes here!) and then rinse them thoroughly the following day. Once cooked until tender, we add our creamy blend of half & half, and melted browned butter! We also add cream, kosher salt, and fresh cracked black pepper then whip until completely smooth.
Rice Pilaf with Toasted Orzo - Our classic rice pilaf with toasted orzo pasta, butter, and fresh herbs.
The Wedge! - This is one that we seek out when we travel or go out to dinner - if it’s on the menu, we order it! Wedge salads are enjoyed with a knife and fork with each layer perfectly balanced with crisp vegetables, crunchy bacon, diced boiled egg, creamy blue cheese crumbles and dressing, and the perfect sweetness from our balsamic reduction. This salad is sophisticated, delicious, and pairs well with this steakhouse meal!
Granny’s Icebox Salad - made using black eyed peas, black beans, kidney beans, peas, corn, and other aromatic vegetables dressed in a sweet and tangy marinade. Growing up, this was one of our favorite snacks to have after school with Frito corn chips! This salad is also delicious as a side to any meal! (2-3 servings: pint, 4-5 servings: quart, 6-8 servings: pint & quart)