May 1-3

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APPETIZERS

  • Oyster Casino or raw on the half shell

  • Mushroom Caps with crabmeat

ENTREES

  • Broiled Black Drum topped with diced tomatoes, capers, and mushrooms in lemon sauce served with mashed potato and vegetables

  • Roast Tuna in peppercorn sauce over spinach and mashed potato

  • Chicken Cordon Blue, stuffed with ham and cheese in cognac sauce served with potato and vegetables

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

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

  • Frango no Churrasco, half chicken grilled in peri peri sauce

  • Vegetarian- spinach ravioli in white or red sauce

DESSERT

  • Tiramisu