November 21-23

APPETIZERS

Oysters Casino or raw on the half shell
Sauteed Portobello Mushroom in garlic sauce
Baked Brie Cheese topped with cranberry chutney and sliced almonds glazed with balsamic

ENTREES

Grilled Sheepshead over spinach in lemon sauce served with mashed potato
Broiled Mahi Mahi in Portuguese sauce (tomato, green pepper and onions) with vegetables and mashed potato
Grilled Ribeye Steak with peppercorn sauce on the side served with sautéed potato and vegetables
Carne Alentejana, pork cubes and clams in garlic sauce served with sautéed potato
Frango no Churrasco half chicken seasoned with piri piri sauce served with vegetable and potatoes
Vegetarian-Spinach ravioli with white or red sauce

DESSERT