Entrées From the Sauté Pan

Breast of Chicken Almondine
Boneless Chicken Breast Sautéed in White Wine with Toasted Almonds.

New York Pepper Steak
Rolled in Cracked Pepper, Sautéed with Mushrooms, Onions & Peppers in Burgundy Wine Sauce. Only for Real Pepper Lovers!

Grenadine's of Beef
Beef Tenderloin Sautéed with Mushrooms, Artichoke Hearts, Onion & Pepper in a Brown Wine Sauce.

Chicken Marsala
Tender and Thin Chicken Breast Medallions Sautéed with Garlic, Onions, Mushrooms, Tomatoes and Marsala Wine. Served over Choice of Pasta du Jour or Rice Pilaf.

Scampi Sauté a la Gateway
Jumbo Shrimps Sautéed in Our Chef's Special Blend of Garlic, Butter and Wine.

Large Bay Scallops Fried or Sautéed
Large Bay Scallops Prepared to Your Liking, Sauteed with Butter, Garlic, Lemon and White Wine or Coated with Japanese Bread Crumbs and Deep Fried.

Trout Almondine
Idaho Rainbow Trout Pan Fried to Perfection. Topped with Toasted Almonds.

Deep Fried Shrimp
Large Argentine Shrimp Breaded with Japanese Bread Crumbs and Fried to Perfection.

Back To Menu

Appetizers • Entrées From the Broiler • Entrées From the Sauté Pan • Specialty Entrées • Dinner Sandwiches
Lunch Entrées • Burger Selections • Luncheon Salads • Hot Sandwiches • Cold Sandwiches • On the Lighter Side