May 15-17

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APPETIZERS

  • Baked Brie Cheese topped with cranberry chutney and sliced almonds

  • Sautéed wild mushrooms in garlic lemon

ENTREES

  • Sauteed Soft Shell Crabs with lemon sauce on the side and rice and vegetables

  • Grilled Walleye fish over spinach in lemon sauce served with mashed potato

  • Mixed Grill, veal, lamb chop, chicken and veal served with potato and vegetables

  • Grilled ribeye steak with peppercorn sauce on the side served with sautéed potato and vegetable

  • Frango no Churrasco (half charcoal grilled chicken in peri peri sauce)

  • Vegetarian- pasta primavera (mixed vegetables over linguini) in white or red sauce

DESSERT

  • Kalua Parfait