OCTOBER 16-18

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APPETIZERS

  • Baked Brie topped with almonds in balsamic glaze and honey

  • Mushroom Caps with crabmeat

ENTREES

  • Grilled Black bass in lemon sauce served with Spinach and mashed potatoes

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

  • Mussels Calebrese, mussels ans italian spicy sausage in white wine garlic sauce over linguini

  • Grilled medallions or pork tenderloin topped with carmelized onions served with sauteed potato and vegetables

  • Roast Rack of Lamb in terragon sauce served with sauteed potato and vegetables

  • Filet Mignon Gorgonzola, topped with fried onions and gorgonzola cheese in balsamic sauce served with sauteed potato and vegetables

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

  • Meat Lasagna

  • Vegetarian- Cheese ravioli in white or red sauce

DESSERT

  • Tiramisu