Help yourself to the ever changing array of hot and cold appetizers, featuring fried mushrooms, freshly sliced fruits, antipasto salad, beef skewers, a selection of cheeses and other scrumptious finger foods all prepared daily by Agatha's chefs
Second Course
Tomato Bisque
A light tomato soup with dash of cream. Warm & Delicious!!!!!
Third Course
Garden Salad
A fresh spring mix of greens topped with fresh Roma tomatoes, mushrooms, carrots, purple cabbage, and your choice of two homemade dressings: Buttermilk Ranch or Italian Vinaigrette
Fourth Course
Honey Pecan Chicken
A grilled Boneless Skinless Chicken Breast, that's marinated, baked with a honey glaze, and finished with fresh roasted pecans. It's one of our staples for a reason
Chicken withAlfredo Sauce
A beautiful boneless skinless Chicken Breast that's marinated, perfectly baked, and then topped with a creamy Alfredo Sauce.
Beef Tenderloin
Two beautiful beef medallions grilled medium rare, seasoned with salt and pepper, and then topped with a creamy and tangy horseradish sauce. "In order to ensure that all guests receive their entrees at approximately the same time, our beef is served medium-rare only"
Fresh Atlantic Salmon
A delectable Atlantic salmon, baked and topped with our own wonderful Lemon Caper Butter. It's one of Agatha's most requested dishes!
Fresh Tuna Filet
If you like Spicy, then you have to try our Tuna, which is Blackened "Cajun Style". Our hand mixed blackening seasoning is quite spicy, so if you want a little kick for dinner, this is the entree you have to try!
Pork Tenderloin
This generous portion of pork tenderloin is stuffed with mozzarella cheese and topped with a bacon gravy. Yes….bacon…..gravy
Dessert
Dessert
Agatha's is very proud that all of our desserts are made in-house. And our Blueberry Cake is a delicious way to end the evening. For this pie, our pastry chef Jessica tops your evening off with a moist white cake, adds a dollop of whip cream, and a beautiful blueberry coulee. You'll love it!