November 13-15

APPETIZERS

Coquille San Jaques (chopped scallops, shrimp and crabmeat with mushrooms au gratin)
Fried Zucchini with tomato sauce on the side

ENTREES

Grilled Swordfish over spinach in lemon sauce served with mashed potato
Roasted Tuna in peppercorn sauce served over mashed potato, portobello, and spinach
Grilled ribeye steak with peppercorn sauce on the side served with sauteed potato and vegetables
Chicken Florentine, breast of chicken topped with creamed spinach and cheese in wine sauce served with sauteed potatoes and vegetable
Frango No Churasco
Grilled Pork tenderloins topped with carmelized onions served potato and vegetables
Vegetarian- Pasta Primavera in white or red sauce

DESSERT