FRESH HAWAIIAN MAHI-MAHI: baked in chipotle burre blanc with steamed vegetables and Beehive cheddar mashed potatoes.
FRESH ALASKAN HALIBUT: baked in a chardonnay broth, served with sliced tomato, avocado, wasabi butter and mashed potatoes.
LEMONY SHRIMP CAPPELINI: with artichokes, asparagus, pine nuts and roasted tomaoes in a saffron broth.
PORTOBELLO RAVIOLI: served with Gorgonzola and red pepper sauce, asparagus and topped with chicken.
LEMON CHICKEN SALAD: on spring greens with roasted asparagus and roasted potatoes.
ROOSTERS TURKEY SANDWICH: red and green peppers, onions, tomatoes, pepper jack cheese, pepperoni, turkey and mayo on a hoagie bun.
BBQ PORK SALAD: bbq pork, cabbage, rice, beans, sour cream and guacamole in a crisp tortilla bowl on a bed of lettuce
CHICKEN AND BROCCOLI ALFREDO: Over linguini and topped with bacon and diced tomato.
PROSCUITTO WRAPPED SHRIMP LINGUINI: With Shitake mushrooms, artichoke hearts, toasted pine nuts and a tomato chardonnay broth.
BEEF TENDERLOIN: Topped with wild mushrooms and served with a side of risotto and grilled zucchini.
CHICKEN SKEWERS: 3 skewers served with jasmine rice and a teriyaki sauce.
Hungarian Mushroom & Curried Chicken Vegeta