FRESH CATFISH: (ask for it blackened) baked in red pepper suace and served with corn bean chili, mashed potatoes, and veggies.
STUFFED CHICKEN FLORENTINE: filled with spinach, Habanero Beehive cheese, and served with mashed potatoes and veggies.
SPICY SCALLOPS FARFALLE: with chipotle beurre blanc, cilantro, and tomatoes.
SOUP: Chicken and Sausage Gumbo
DESSERT: Lemon Meringue Pie
BLACKENED CHICKEN SANDWHICH: Breaded chicken breast, mayo, lettuce, tomato, and avocado with pepper jack cheese.
GRINGO TACOS: 3 tacos with carne asada, gorgonzola cheese, wing sauce and cabbage, served with green rice and black beans.
PROSCIUTTO ASPARAGUS PIZZA: spinach, onion, kalamata olives and gorgonzola cheese.
FRESH SWORDFISH: served with rice pilaf, pineapple salsa and ponzu sauce.
CHICKEN FAJITAS: rice, black beans, guacamole, sour cream, red salsa and flour tortillas.
ROASTED PORK LOIN CHOPS: served with mashed potatoes, steamed veggies and plum chipotle gravy.
CRAB CAKE APPETIZER: served over spring greens with tomatoes and chipotle ranch.
Hungarian Mushroom & To