Menu for the Week Of October 22 through 27
Appetizer: |
Tuna Carpaccio over Mesculin Greens |
Soup: |
White Bean Soup with Pig Essence |
Entrees:
|
Pasta Puttanesca with Penne Pasta Potato Crusted Rockfish with Sweet Potato and Prociutto Hash and Corn Pudding Chicken Breast with Oyster Corn Bread Stuffing Filet (7oz) or New York )12 oz Au Poivre with Mashed Potatoes and Sugar Snap Peas and Brandy Cream Sauce |
Dessert: |
 |
|
|
|
|
|
|
|
|
|
 |
|
||||||||
 |
 |
 |
 |
 |
 |
 |
 |
 |
|