December 5-7

APPETIZERS

  • Mushroom Caps with crabmeat

  • Baked Brie with cranberry chutney topped with almonds and balsamic glaze

ENTREES

  • Grilled Black Bass over spinach in lemon sauce served with mashed potato

  • Roast Tuna in peppercorn sauce over spinach, portobello mushroom and mashed potato

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

  • Grilled veal chop over wild mushrooms in wine sauce with sautéed potato and vegetables on the side

  • Baked Penne pasta, with tomato meat sauce topped with cheese

  • Vegetarian-Pasta primavera with chopped vegetables in white or red sauce

DESSERT

  • Tiramisu