September 18-20

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APPETIZERS

• Baked Brie topped with figs and almonds in balsamic glaze and honey

• Oysters casino

ENTREES

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

• Grilled swordfish in lemon sauce served with mashed potato and vegetables

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

• Grilled Pork tenderloin medallions Nova with onion sauce served with sauteed potato and vegetables

• Lasagna in tomato meat sauce topped with cheese

• Frango no Churrasco (half chicken fire grilled in peri piri sauce served with fries and vegetables

• Vegetarian- Cheese ravioli in white or red sauce

DESSERT

• Tiramisu