Dinner Menu for August 4 & 5

Grilled Ribeye Steak with Caramelized Onions and Red Wine Sauce, Served with Roasted Potatoes, and Vegetable Du Jour

Grilled Swordfish with Lemon Basil Butter, Served with Rice Pilaf, and Vegetable Du Jour

Sautéed Chicken Breast with Spinach and Mushrooms, Served with Roasted Potatoes, and Vegetable Du Jour

**Vegetarian-Baked Eggplant with Tomatoes and Black Olives, Served over Rice Pilaf and a Mixed Greens Salad