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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 |
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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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