T.G.I. Friday's 

A juicy chicken breast glazed with spicy Asian sauce, lightly dusted with toasted cashews and macademia nuts. Served over field greens with cilantro-lime dressing, with red peppers and cucumbers.

Half rack of ribs. Served with onion rings and fries.

Sauteed slices of USDA choice sirloin draped over mixed field greens tossed with Cajun sweet corn, juicy grape tomatoes and tangy house vinaigrette dressing.

Creamy alfredo sauce bathes al dente fettucine pasta ribbons, topped off with juicy chicken and shrimp sauteed with red bell peppers in a special Cajun butter. Finished with Parmesan cheese.

Pan-seared salmon fillet, coated with cedar smoke seasoning, served over al dente fettucine ribbons tossed with golden brown zucchini and a blend of Alfredo, bruschetta marinara and tangy lemon sauce.

Pan-seared salmon with cedar seasonings atop field greens with vinaigrette, grilled portobello and grape tomatoes.

A plump, juicy, fire-grilled chicken breast is glazed with Chinese Kung Pao sauce, then served over stir-fried brown rice with pineapple pico de gallo, Mandarin oranges and steaming broccoli in cilantro lime dressing.

Juicy garlic sauteed chicken breast served over fettucine tossed with sun-dried tomatoes, brushetta marinara and summer vegetables.

A sauteed chicken breast basted with Caesar dressing, then finished with a Parmesan-crust topping. Served with three cheese tortelloni tossed in spinach Alfredo sauce with a side of fresh tomato mozzarella.

Two skewers of plump shrimp are dusted with Cajun spices then fire-grilled and seasoned with zesty lime splash. Served with steaming broccoli florets.