Dinner Menu for September 29 & 30

Grilled Pork Loin with Brandy, Raisins, and Apples, Served with Roasted Potatoes and Vegetable Du jour

Cornmeal Fried Catfish with Stone Ground Cheddar Grits, Served with GG Tarter Sauce and Vegetable Du jour

Sautéed Breast of Chicken with Maple Mustard Sauce, Served with Roasted Potatoes and Vegetable Du jour

**Vegetarian-Roasted Butternut Squash with Mushrooms and Spinach Served over Fettuccine with a Mixed Greens Salad