DINNER MENU VI


CLASSIC SPINACH SALAD
 SLICED MUSHROOMS, RED ONION RINGS, BACON
AND BLEU CHEESE
RASPBERRY VINAIGRETTE
FROM THE CHARCOAL GRILL
STRIP STEAK RANCHERO
CUMIN AND FRESH LIME RUB

CURLEY'S BABY BACK PORK RIBS

MESQUITE BARBEQUE SAUCE
BREAST OF CHICKEN
APRICOT HONEY GLAZE
SOUTHWESTERN SCALLOPED POTATOES
WITH PIMENTOS AND GREEN ONIONS
STRING BEANS ALMONDINE
FRESH BAKED SOFT ROLLS     BUTTER
LUSCIOUS BOURBON BREAD PUDDING
JACK DANIELS TENNESSEE WHISKEY SAUCE