OCTOBER 2-4

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APPETIZERS

• Baked Brie topped with almonds in balsamic glaze and honey

• Mushroom Caps with crabmeat

ENTREES

• Grilled Orange Roughy in lemon sauce served with Spinach and mashed potatoes

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

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

• Braised Lamb Shank over polenta in red wine sauce served with vegetables

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

• Vegetarian- Pasta Primavera (linguine with vegetables) in white or red sauce

DESSERT

• Tiramisu