July 24-26

-

APPETIZERS

• Fried Zuchini with tomato sauce on the side for dipping

• Mushroom Caps with crabmeat

ENTREES

• Salmon Wellington (puff pastry with salmon over mushrooms and spring onions) in newberg sauce served with mashed potato and vegetables

• Broiled Corvina topped with diced tomato, capers, and mushrooms in lemon sauce served with mashed potato and vegetables

• Roast Tuna in peppercorn sauce with mashed potato, portobello mushroom and spinach

• Grilled Ribeye steak with peppercorn sauce on the side served with sauteed potato and vegetables

• Chicken Florentine, breast of chicken topped with creamed spinach and cheese in wine sauce served with sauteed potato and vegetables

• Vegetarian- Spinach or cheese ravioli in white or red sauce

DESSERT

• Kalua Parfait