DINNER MENU IV |
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CLASSIC SPINACH SALAD |
SLICED MUSHROOMS, RED ONION RINGS, BACON, |
AND BLEU CHEESE |
HONEY MUSTARD VINAIGRETTE |
HAND CARVED ANGUS ROAST BEEF |
AU JUS HORSERADISH SAUCE |
GRILLED AND POACHED ALASKAN SALMON |
WITH CUCUMBER SAUCE |
SMOKED GOUDA IDAHO MASHED POTATOES |
CALABACITAS |
BAKED ZUCCHINI, YELLOW SQUASH, SWEET RED PEPPERS, |
CORN, ONIONS, MONTEREY JACK CHEESE AND TOMATOES |
SOFT FRENCH ROLLS BUTTER |
CREMÈ BRULEE |
FRENCH STYLE CUSTARD AND CARMELIZED |
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