Sample Menus

Served on a Crostini with Fresh mozzarella and Basil. 

Available with pita or a variety of Marinated Grilled vegetables.

Surimi Krab and Diced Avocado, tomato, red onion and Jalapeno, on a lemon flavored Toasted Bread.

Light Pastry incased with a Trio of Wild Mushrooms, sauteed garlic and scallions, baked with Swiss Cheese.

Fried crisp, rolled Flour Tortilla, filled with BBQ Brisket Burnt ends, Cheddar Cheese, scallions, and Chef Robert's signature BBq Sauce, called "Buffalo Bob's BBQ Sauce" and served with a side of Black Peppercorn Ranch

Smoked, Braised Pulled Pork

Thin Sliced Grilled Frontier Steak

Award - Winning Drunken Beans Southwestern Vegetable Saute with Lime Butter

Special pioneer Corn Cake

Fresh baked Salmon in Puffed Pastry with Garlic- Dill Butter

Sauteed Tender Chicken breast, with "Florio" Marsala Wine, Scallions, Mushrooms and Cream, and a lot of Love. "Signature Dish"

Tender Chicken or Pork tenderloin, Slightly coated with a Parmesan and bread crumb robe, Sauted in a combination of Butter and Olive oil, finished with Lemon zest and Juice. 

Tender Chicken Breast Sauteed in Olive oil, garlic, Hearts of palm, Artichoke hearts, Tomato, scallions.

From basic down home cooking, to elaborate 4 star fine dining dinners. From classical Sandwiches to the ultimate Meatloaf or mouth watering BBq Ribs, blacken Salmon Fettuccine

Variety of different types available

Offerings differ based on the season including Chocolate French Silk to banana Cream or Fruits of the Forest

Having schooled in France in Culinary arts, many ethnic meals are created from Moroccan to Mediterranean, or French to Italian, including Asian cuisine

From a New England Clam Boil to chef Robert popular Carne Adovado and Pork Smoked Tamales.