DINNER MENU III
CRISP HEARTS OF ROMAINE CAESAR SALAD
 SHREDDED PARMESAN CHEESE          JUMBO CROUTONS
HAND CARVED ANGUS ROAST BEEF UNDER A LAMP
AU JUS                                              HORSERADISH SAUCE

BREAST OF CHICKEN DURANGO
BREAST OF CHICKEN IN A VELVETY SAUCE WITH GREEN CHILIES
AND TOPPED WITH SHREDDED MONTERREY JACK CHEESE AND GREEN ONION RINGS
IDAHO SMASHED RED SKIN POTATOES WITH ROASTED GARLIC
FIRE ROASTED FRESH VEGETABLES
ZUCCHINI, YELLOW SQUASH AND SWEET RED AND GOLD PEPPERS
FRESH BAKED SOFT ROLLS     BUTTER
CARROT CAKE ROYALE