September 11-13

-

APPETIZERS

• Baked Brie topped with figs and almonds in balsamic glaze and honey

• Red Peppers stuffed with goat cheese in balsamic glaze

ENTREES

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

• Salmom Wellington, in puff pastry over spring onions and mushrooms in lobster sauce served with mashed potato and vegetables

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

• Grilled Pork tenderloin medallions Nova with onion sauce served with sauteed potato and vegetables

• Baked Penne in tomato meat sauce topped with cheese

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

• Vegetarian- Cheese ravioli in white or red sauce

DESSERT

• Fig Parfait