August 7-9

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APPETIZERS

• Oysters Casino or Raw on the half shell

• Baked Brie topped with jam and almonds in balsamic glaze

ENTREES

• Grilled Wahoo in lemon sauce over spinach served with mashed potato

• Jumbo Shrimp topped with crabmeat served with rice and vegetables

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

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

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

• Vegetarian- Linguini with vegetables in white or red sauce

DESSERT

• Mint Parfait