Virtuoso On-line Cooking recipes

Cajun Dusted Pork Chop
Pan seared boneless chop seasoned with cajun spices and served over a ragout of black bean, sweet corn, tomato, feta and basil

Pecan Crusted Salmon
Baby arugula, roasted red peppers, sweet red onions, tomato concassé and candied pecans tossed with dijon vinaigrette

Herb Crumbed Calves Liver
Smothered with caramelized onions and applewood smoked bacon served with mashed potatoes, and chef’s vegetable du jour

Tilapia Oreganata
Garlic bread crumbs, mashed potatoes and vegetable du jour

Lafayette Chicken
Sautéed breast of chicken, asparagus spears, shaved parmesan, lemon white wine served with mashed potatoes

Panko Chicken Parmigiana
Panko crusted chicken cutlet baked with plum tomato sauce and fresh mozzarella; served with linguini

Eggplant High Rise
Layers of breaded eggplant, ricotta and fresh mozzarella, served over linguini

Grilled Pasta Melanzane
Penne pasta tossed with grilled summer vegetables, plum tomato sauce, roasted garlic, topped with fresh mozzarella

P.E.I. Mussels
Sweet mussels over linguini in a tangy garlic tomato sauce

Chicken Milanese Caprese
Pan fried panko crusted chicken breast and mixed spring greens topped with a salad of fresh mozzarella, tomatoes and red onions with a white balsamic vinaigrette

Baked Mac N Cheese
Our spin on a classic, baked with our four cheese blend, applewood smoked bacon, leeks, asparagus and topped with herbed bread crumbs

Pan Roasted Free Range Chicken
Served with creamy whipped potatoes, wilted spinach, pan jus

Penne Penne
Grilled chicken, applewood smoked bacon, peas and a vermouth tomato cream sauce

The Ravi Rack
Succulent 1/2 rack of tender st. louis pork ribs smothered in our homemade bourbon bbq sauce served with french fries and vegetable du jour

Braised Short Rib
Slow braised boneless short ribs served with horseradish mashed potatoes and onion tangles

Today’s Chef Special
Changes daily so ask your server for today’s entrée options