FEBRUARY 20-22

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APPETIZERS

  • Oysters Casino or raw on the half shell

  • Coquille San Jacques (chopped scallops, shrimp, crabmeat and mushrooms)

  • Bacalhau a braz (shredded salted cod with onions and potato topped with egg)

ENTREES

  • Broiled Mahi Mahi in Portuguese sauce (tomato, green peppers and onions) served with mashed potato and vegetables

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

  • Grilled pork chop over wild mushrooms in wine sauce served with potato and vegetable

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

  • Roast breast of duck in orange sauce served with sautéed potato and vegetables

  • (Saturday only) Frango no churrasco half grilled chicken in spicy sauce with potato and vegetables

  • Vegetarian-Cheese ravioli in white or red sauce over linguini

DESSERT

  • Profiteroles (dough puffs filled with vanilla ice cream and chocolate sauce)