Pan-seared marinated flank steak, sliced and topped with tamari-ginger cream sauce. Served with mashed potatoes, salad, and garlic bread.

Pulled rotisserie chicken in a spicy brown Creole sauce with peppers and onions. Served over rice with salad and garlic bread.

Succulent beef ribs slow cooked in Coupe's own barbecue sauce. Served with baked beans and cole slaw.

Ground beef in a tomato sauce layered with a mixture of egg noodles, cottage cheese, sour cream, and topped with shredded cheddar cheese. Served with salad and garlic bread.

Layered casserole with hot Italian sausage in a fresh tomato sauce, lasagna noodles, and ricotta, parmesan, and mozzarella cheeses. Served with salad and garlic bread.

Basil, garlic, and olive oil pesto tossed with artichoke hearts, sautéed red peppers, pine nuts, and linguine. Topped with fresh parmesan. Served with salad and garlic bread.

Sauté of tomatoes, clams, fresh basil, garlic, and white wine. Served over linguine with salad and garlic bread.

Sauteed mushrooms, scallions, and garlic simmered with whole tomatoes and tossed with linguine. Topped with fresh parmesan cheese. Served with salad and garlic bread.

Marinated chicken breast in our own teriyaki sauce, grilled and sliced over red leaf and romaine lettuces. Topped with scallions, mushrooms, marinated tomatoes, feta cheese, broccoli, and olives. Sesame seed dressing on the side. Served with garlic bread.