MONDAY

Ø  BAKED YELLOWTAIL FLOUNDER W/CRABMEAT CRUST AND LEMON CAPER BEURRE BLANC

Ø  CRISPY PORK MEDALLIONS W/ MUSHROOM MARSALA SAUCE

Ø  THAI TOMATO BASIL SHRIMP STIR FRY OVER GINGER RICE

Ø  CHILI SPICED CHICKEN BREASTS W/ AVOCADO SALSA

TUESDAY

Ø  PORK TENDERLOIN MEDALLIONS W/ SUN DRIED TOMATO PORT WINE DEMI GLACE

Ø  VEAL PARMESAN W/ MARINARA AND ANGEL HAIR PASTA

Ø  BAKED COD W/ LOBSTER MAISON

Ø  PUMPKIN AND BUTTERNUT SQUASH RAVIOLI W/ CARAMELIZED ONION-SHERRY CREAM SAUCE AND PECANS

WEDNESDAY

Ø  CHARBROILED CAJUN TOP SIRLOIN W/SAUTÉED ONIONS AND ROASTED POBLANO PEPPERS

Ø  SWEET AND SOUR CHICKEN STIR FRY OVER GINGER RICE

Ø  ASIAN MARINATED SALMON W/ WASABI LIME BEURRE BLANC

Ø  MUSTARD CRUSTED PORK MEDALLIONS W/ HONEY BALSAMIC GLAZE

THURSDAY

Ø  CAJUN SEARED SALMON W/ GRILLED PINEAPPLE AND CILANTRO LIME BEURRE BLANC

Ø  VEAL PICCATA W/ SUN DRIED TOMATOES OVER ANGEL HAIR PASTA

Ø  CHARBROILED CHICKEN BREASTS W/ MUSHROOM-TARRAGON SAUCE

Ø  BAKED COD W/ PISTACHIO CRUST

FRIDAY

Ø  CHICKEN MARSALA W/ MUSHROOMS OVER PENNE PASTA

Ø  HERB SEARED SALMON W/ HONEY-ORANGE BEURRE BLANC

Ø  MEMPHIS SPICED TOP SIRLOIN W/ CHERRY TOMATO-POBLANO PEPPER SALSA

Ø  ROASTED PUMPKIN-BUTTERNUT SQUASH RAVIOLI W/ CRANBERRY-SAGE BUTTER AND PECANS

SATURDAY

Ø  ROASTED PORK LOIN W/ CARAMELIZED ONION-DIJON DEMI GLACE

Ø  BAKED COD W/ PESTO CRUMBS AND ROASTED GARLIC-TOMATO BEURRE BLANC

Ø  SAUTÉED SHRIMP AND CHICKEN W/ SPINACH, MUSHROOMS, ROASTED RED PEPPERS, GARLIC AND PARMESAN CHEESE TOSSED W/ PENNE PASTA

Ø  VEAL PARMESAN W/ ANGEL HAIR AND MARINARA

SUNDAY

Ø  ROASTED PUMPKIN AND BUTTERNUT SQUASH RAVIOLI W/ CRANBERRY SAGE BUTTER AND PECANS

Ø  CHARBROILED TOP SIRLOIN W/ ROSEMARY-BLUE CHEESE CRUST

Ø  BAKED COD W/ PISTACHIO CRUMBS AND LEMON BEURRE BLANC

Ø  HONEY BBQ GLAZED CHICKEN W/ SAUTÉED PEPPERS AND ONIONS

TWO OF THE SPECIAL ENTREES AND A BOTTLE OF WINE $45