DINNER MENU III |
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HEARTS OF ROMAINE CAESAR SALAD |
JUMBO CROUTONS SHREDDED PARMESAN CHEESE |
CHARCOAL GRILLED SIRLOIN STEAK |
BREAST OF CHICKEN DURANGO |
IN A VELVETY
LIGHT SAUCE WITH GREEN CHILIES AND TOPPED WITH
SHREDDED MONTERREY JACK CHEESE AND GREEN ONION RINGS |
BABY RED SMASHED POTATOES |
WITH ROASTED GARLIC |
RATATOUILLE |
SAUTEED ZUCCHINI, YELLOW SQUASH, EGGPLANT, SWEET RED PEPPERS, |
ONIONS AND TOMATOES |
SOFT FRENCH ROLLS BUTTER |
KEY LIME CALYPSO |
KEY LIME MOUSSE, VANILLA GENOISE WITH WHITE CHOCOLATE CHIPS |
AND DECORATED WITH A DARK CHOCOLATE WEAVE AND TOPPED WITH A WHITE AND DARK |
CHOCOLATE DIAMOND |
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