-Crab cakes, broiled and served on thin slices of bread, with bibb lettuce and tomato slices,
finished with a yogurt remulade sauce and a marinated veggie salad.
2-Lemon chicken linguine, marinated chicken with a light lemon sauce, Parmesan, bibb lettuce
salad with
veggies and apricot vinaigrette on the side.
3-Roasted pork tenderloin, with port-vanilla apple chutney,
served with tender haricot verts and pinenuts.
4-Pan broiled beef tenderloin with whiskey sauce, diced tomato salad and roasted cauliflower. 5-Slow roasted half chickens, over root vegetable mash, finished with a chicken demi glaze, roasted bussel sprouts on the side.
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