Signature Main Courses & Entrees
7 items in this category.
The entree section is where most of the decision-making happens. It's also where people most often order out of habit and miss something better suited to what they actually want that night.
This page breaks the main course menu into useful groups, explains what usually comes on the plate, and covers the substitutions and lighter options that are easy to miss.
Mains Menu
Mains
Cajun Shrimp & Chicken Pasta
Sauteed shrimp and chicken tossed with red bell peppers in a spicy Cajun Alfredo.
Mains
Fried Shrimp
A dozen fried shrimp served with seasoned fries, coleslaw and cocktail sauce.
Mains
Sizzling Chicken & Shrimp
House-marinated garlic chicken and shrimp, sizzled together and served hot off the grill.
Mains
Sizzling Chicken & Cheese
Garlic-marinated chicken breast sizzled over melted cheese with onions.
Mains
Fish & Chips
Crispy cod fillets served with fries, coleslaw and tartar sauce.
Mains
Crispy Chicken Fingers
Hand-breaded chicken fingers, fried until golden and crisp.
Mains
Bruschetta Chicken Pasta
Grilled chicken breast over fettuccine tossed in a bruschetta marinara.
Classic Comfort Dishes & Chef Entrees
Comfort entrees are the plates people order when they want something familiar and filling. Think slow-cooked meats, pasta bakes, fried chicken plates, meatloaf-style dishes, and anything served with mashed potatoes.
They share a few traits: soft textures, rich sauces, and portions built to satisfy rather than impress.
Chef or signature entrees sit slightly above that. These are the items a kitchen puts its name on, usually involving a specific sauce, a marinade, or a cut that isn't used elsewhere on the menu.
The practical difference is price and preparation time. Signature plates often take longer, which matters if you're on a lunch break.
If you're ordering for a table with different appetites, comfort dishes are the safer pick. They rarely surprise anyone.
Protein-Packed Options: Chicken, Steak & Seafood
| Protein | Typical prep | Texture | Good for |
|---|---|---|---|
| Grilled chicken | Marinated, flame-grilled | Firm, lean | Lighter meals, high protein |
| Fried chicken | Breaded, deep fried | Crisp outside | Comfort eating |
| Steak | Seared or grilled | Depends on cut | Bigger appetites |
| Salmon | Grilled or pan-seared | Flaky, rich | Lighter but filling |
| Shrimp | Grilled or fried | Firm, quick-cooking | Mixed platters |
| Pork ribs | Slow-cooked, glazed | Tender, fatty | Sharing, heavy meals |
Grilled chicken and salmon are the highest protein-per-calorie options on most menus. Fried items and heavily glazed ribs sit at the other end.
Combination plates, where you pick two proteins, are worth checking. They usually cost less than ordering both separately and let you try a signature item without committing to a full portion.
Included Side Options & Plate Customization
Most entrees include one or two sides. Standard choices typically cover fries, mashed potatoes, rice, seasonal vegetables, and a house salad. Premium sides like loaded potatoes or specialty vegetables often carry a small upcharge.
Common customizations that most kitchens accept:
- Sauce or dressing served on the side
- Swapping one included side for another
- Removing a topping or garnish
- Extra seasoning, or no seasoning
- Substituting a salad for fries
Things that usually cost extra: adding a second protein, upgrading to a premium side, extra cheese or bacon, and additional sauce cups.
If you're making more than two changes, order by phone or use the notes field carefully. Long custom orders get misread most often during busy hours.
Dietary Modifications (Gluten-Conscious & Lighter Options)
Lighter ordering comes down to three levers: cooking method, sauce, and side.
Grilled beats fried. Sauce on the side lets you control how much you use. A vegetable side or salad instead of fries changes the plate more than most people expect.
For gluten-conscious diners, the risk areas are breading, marinades, soy-based sauces, croutons, and buns. Plain grilled proteins with steamed vegetables are usually the most straightforward choice.
Restaurants that list gluten-conscious items are describing the recipe, not a certified gluten-free kitchen. Shared fryers and grill surfaces mean cross-contact is possible. If you have celiac disease, tell the server directly so the kitchen can take extra steps or advise against a particular item.
Portion control is the other lever. Lunch-size entrees, when offered, are often the same dish at a smaller size and a lower price.
Frequently Asked Questions (FAQs)
Most entrees include one or two sides you can choose from a standard list. A side salad is sometimes included and sometimes an add-on. The menu description for each dish shows what comes with it at your location.
Sometimes. Swapping chicken for shrimp or steak is common on pasta and bowl-style dishes, usually with a price difference. Signature plates built around a specific cut are less flexible. Ask before ordering rather than adding it as a note.
Yes. Grilled proteins with vegetable sides are the lightest full entrees, and many menus offer smaller lunch portions. Asking for sauces on the side and swapping fries for a salad lowers the calorie count further without changing the dish.
Hot items are packed in vented containers to reduce steam, with sauces and cold sides packed separately. Grilled and saucy dishes travel better than fried ones. Eating within about 20 minutes of pickup gives the closest result to dine-in.
Happy hour promotions usually cover drinks and appetizers rather than full entrees. Some locations run separate lunch or weekday specials that include mains. Offers are set locally, so check your restaurant's current deals page.
Choosing Well
Decide on cooking method before you pick the dish. Grilled or fried, sauced or plain, heavy side or fresh side. Those three choices shape the meal more than which specific entree name you land on.