Black Angus beef, roasted to perfection. Served with garlic-roasted potatoes and Au Jus.

Tender chunks of beef sautéed with butter and shallots; and simmered with red wine, carrots, mushrooms and pearl onions. Served over fettuccine.

The quintessential German meal, this Bavarian version is marinated with red wine vinegar, pickling spices and wine. Served with pan gravy and garlic mashed potatoes.

Black Angus Beef simmered with onions, carrots, celery and wine. Served with mashed potatoes and pan gravy.

A traditional Thai meal, this can also be done with lamb. It is highly spiced and can be made very hot. It is served over Basmati rice, accompanied by mango chutney,

Thin beef steaks stuffed with shallots and bacon rolled and pan roasted with onions and tomatoes. Served with a rich red wine gravy and mashed potatoes.

Rolf’s signature dish, this classic Greek meal flames shrimp with brandy and sautés mushrooms, tomatoes, onions, wine and Feta cheese. Served over linguine.

Large Tiger Shrimp sautéed with butter, wine, garlic and olive oil. Served with linguine.

Large Tiger Shrimp sautéed with traditional Thai spices. Served with Basmati Rice and Mango Chutney. This is a very spicy specialty item.

Large Shrimp with seafood stuffing, baked with garlic, butter, wine and Parmesan cheese. Served with linguine.

Sea Scallops sautéed with olive oil, shallots, pesto and wine. Served with fettuccine.

Sea Scallops sautéed with olive oil, butter, lemon, wine and garlic. Served with linguine.

Fresh Trout filets baked over seafood stuffing with butter, lemon and wine. Served with wild rice pilaf.

Halibut Steaks grilled and topped with garlic butter. Served with garlic roasted red bliss potatoes.

Swordfish Steaks grilled and topped with Hollandaise Sauce. Served with a baked potato.

Cod filets baked over seafood stuffing with butter, lemon and wine. Served with a baked Potato.

Fresh salmon baked and topped with a dill vinaigrette. Served with wild rice pilaf.

Filets steamed with herbs and topped with a confetti remoulade. Served with wild rice pilaf.

Veal cutlets, breaded and sautéed in olive oil, covered with Marinara sauce and shredded Parmesan cheese; baked to a golden brown. Served with linguine.

Chunks of veal sautéed with butter, shallots and wine. Baked with cream and mushrooms. Served with Basmati rice.

Veal cutlets breaded and sautéed with olive oil. Covered with crabmeat and asparagus. Baked and topped with a Hollandaise sauce. Served with buttered gemelli pasta.

Tender boneless breast of chicken cutlets, breaded and sautéed in olive oil, covered with Marinara sauce and shredded mozzarella cheese. Baked to a golden brown. Served with linguine.

Tender boneless breast of chicken cutlets, sautéed with butter, shallots, cream and Dijon. Served with fettuccine.

Traditional Thai curry with boneless chunks of chicken. Highly seasoned. Served with Basmati rice and mango chutney.

Chunks of chicken (bone in) sautéed in olive oil. Baked with wine, tomatoes, mushrooms and fresh herbs. Served with gemelli pasta.

Cornish game hens, with a wild rice cornbread stuffing. Roasted and topped with a brandied cherry sauce. Served with rice pilaf.

Boneless breast of duck sautéed and flamed with brandy and topped with a raspberry sauce. Served with wild rice pilaf.

Traditional tom turkey, with herb stuffing. Served with Yukon gold mashed potatoes, pan gravy and cranberry sauce.

Boneless Pork filets flamed with brandy and sautéed with butter, shallots and cream. Served with mashed potatoes.

Classic pork roast slow roasted with thyme. Served with pan gravy and mashed potatoes.

A festive crown roast with sausage stuffing. Served with pan gravy and garlic roasted red bliss potatoes.

Bone-in pork rib roast slow baked with sauerkraut, potatoes and wine. Served with mashed potatoes.

Traditional leg slow roasted with thyme. Served with pan gravy and mashed potatoes

A northern German specialty, this bone-in pork loin is cherry smoked and slow roasted with sauerkraut, caraway and wine. Served with mashed potatoes.

A festive crown roast with herb stuffing. Served with pan gravy and wild rice pilaf.

Seasonal vegetables sautéed with garlic, olive oil and wine. Served over fettuccine.

A traditional meatless lasagna with seasonal vegetables, marinara sauce, Parmesan cheese and mozzarella cheese.

From the city of Bologna comes this classic recipe of beef, veal and pork sauteed with garlic and olive oil; layered with Parmesan cheese, marinara sauce with a touch of cream and mozzarella cheese.

Served with a creamy marinara sauce

Elbow pasta baked with a rich cheddar sauce and topped with breadcrumbs. Baked to a golden brown. This item is also available with ham.

Large shell stuffed with a ricotta cheese mix. Topped with mozzarella cheese and baked with marinara sauce.

Steamed cheese tortellini served with butter and Parmesan cheese.

Large pasta stuffed with a ricotta cheese mix. Topped with a creamy marinara sauce and baked with mozzarella cheese.

Ziti pasta baked with Bolognaise sauce topped with mozzarella cheese.