Grilled Ribeye

Dinner Menu for April 13 & 14

Seared Petit Filet of Beef with Garlic Butter, Served with Scalloped Potatoes and Roasted Rainbow Baby Carrots

Pan Seared Shrimp and Scallops, Served with Lemon Garlic Butter Pasta and Roasted Rainbow Baby Carrots

Korean Grilled Chicken, Served over Jasmine Rice with Roasted Rainbow Baby Carrots

*Vegetarian-Stir Fried Vegetables-Broccoli, Mushrooms, Roasted Tomatoes, Artichoke Hearts, Edamame-Served over Pasta with Spicy Tomato Sauce and Fresh Parmesan. Served with a choice of a Mixed Greens, or Caesar Salad

*Desserts-Lemon Curd Coconut Cake and German Chocolate Layer Cake