Dinner Menu for October 27 & 28

Baked and Stuffed Pork Loin with Apples and Bacon with an Apple Cider Sauce, Served with Roasted Potatoes and Vegetable Du jour

GG’s Crab Cakes with House Tarter, Served with Rice Pilaf and Vegetable Du jour

Sautéed Breast of Chicken with Mushroom Alfredo Sauce Served over Fettuccine with Vegetable Du jour

*Vegetarian- Mixed Seasonal Vegetables in a Pastry Crust Served with a Mixed Greens Salad