Date

Menu

Watermelon Gazpacho Soup, Sliced Sirloin with mushroom sauce and Apple Pie

Crisphead Salad (mixed greens, bacon, tomato, cheddar cheese and blue cheese dressing); Chicken Francese (egg battered, pan seared golden brown topped with a white wine reduction) and Carrot Cake

Harvest Salad (mixed greens, sliced granny smith apples, dried cranberries, roasted walnuts topped with a maple vinaigrette), Grilled Mahi Mahi Pomodoro and Strawberry Clouds

Pumpkin Bisque Soup, Sliced Turkey Breast, mashed potatoes, stuffing,  cranberry sauce and Pumpkin Pie

Monarch Salad- fresh greens topped with carrots, cucumbers, red onion and topped with balsamic vinaigrette, Chef’s Choice Beef Entrée  and Red Velvet Cake

Greek Salad- mixed greens with kalamata olives, feta cheese, red onion, green pepper and tomatoes topped with Greek dressing, Mediterranean Tilapia- topped with tomatoes, kalamata olives, hearts of palm, artichokes and Black Forest Cake

Tomato Bisque Soup, Chicken St. Mortiz- medallions of chicken breast in champagne glaze with asiago cheese, artichoke & asparagus, served over wilted spinach and Raspberry Dream

Wedge Salad (¼ of iceberg lettuce topped with blue cheese crumbles, chopped tomatoes and blue cheese dressing -no bacon), Florentine Quiche- Spinach, mushrooms and provolone cheese and Key Lime Pie

Caesar Salad, Chicken Italian- Grilled Chicken breast with an artichoke bruschetta and Cannoli