April 10-12

-

APPETIZERS

  • Baked Brie topped with almond, cranberry chutney & honey with balsamic glaze

  • Oyster Casino or raw on the half shell

ENTREES

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

  • Red trout topped with crabmeat in dill sauce served with mashed potato and vegetables

  • Grilled pork chop over wild mushrooms in wine sauce served with sautéed potato and vegetables

  • Grilled ribeye steak with peppercorn sauce on the side served over polenta and vegetable

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

  • Vegetarian-Cheese or spinach ravioli in white or red sauce over linguini

DESSERT

  • Tiramisu