DINNER MENU IX


COLOSSAL SHRIMP SALAD
VINE RIPE TOMATOES ON A BED OF ROMAINE LETTUCE
WITH SHREDDED MOZZARELLA CHEESE
BASIL VINAIGRETTE
FROM THE CHARCOAL GRILL
BUFFALO TENDERLOIN OF BEEF
"CARVED TO ORDER"

MADEIRA SAUCE

CHILEAN SEA BASS
IN A MARINADE OF LIME JUICE, CHIPOTLE PEPPERS, CILANTRO,
COINTREAU AND WHITE WINE
CORN TAMALE PIE
CHARCOAL GRILLED ASPARAGUS SPEARS
PROSCIUTTO SAUCE
MELODY RASPBERRY MINI CAKE
RASPBERRY MOUSSE, VANILLA GENOISE, LIME MOUSSE, RASPBERRY GLAZE
RAND WHITE CHOCOLATE CURLS