DINNER MENU III


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