Friday, February 3rd
Friday Early Dinner - served from 5:30 to 6:00 PM
Rainbow Trout, sautéed in lemon butter sauce, with steamed rice and fresh vegetables
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Lentil Soup
Rigatoni with house made Italian Sausage, bell peppers, onions and Kalmata olives in Marinara sauce
Pan-fried Breaded Pork Loin Cutlet, with mashed potatoes, vegetables, and cream gravy
Shrimp Louis, with Bay shrimp and garnishes
Meyer Lemon Pot de Crème
Friday, February 10th
Friday Early Dinner - served from 5:30 to 6:00 PM
Eggplant Parmigian, with fresh vegetables
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Cream of Mushroom Soup
Orecchiette pasta with duck and Porcini mushroom ragu
Italian style pork stew, with mushrooms, garlic, tomatoes and pearl onions, over soft polenta
Grilled Yellowtail Fillet, with saffron basmati rice, vegetables, papaya/chile salsa
Baked Goat Cheese Salad, baby greens with shaved red onions, toasted almonds, currants and baked goat cheese rounds, lemon/tarragon vinaigrette
Chocolate/Hazelnut Torte, with raspberry and chocolate sauces
Friday, February 17th
Friday Early Dinner - served from 5:30 to 6:00 PM
Chicken Sauté Sec, chicken leg & thigh sautéed with mushrooms, shallots, and dry white wine, with roasted potatoes and vegetables
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Beef Barley Soup
White Meat Loaf, made with ground turkey, pork and veal, with mashed potatoes,
vegetables and cream gravy
Pasta Puttanesca, penne pasta with olives, capers, garlic, and anchovy in spicy Marinara sauce
Thai Grilled Prawn and Green Papaya Salad, with peanut dressing
Pear & Ginger Tart, with whipped cream
Friday, February 24th
Friday Early Dinner - served from 5:30 to 6:00 PM
Cheese Tortellini, in roasted red pepper cream sauce
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French Onion Soup
Smothered Pork Chops, baked in cream gravy, with mashed potatoes and vegetables
Seared Turbot Fillet, with Basmati rice, vegetables, orange beurre blanc
Hearts of Romaine, with grilled chicken breast, toasted walnuts, Gorgonzola cheese, sliced Fuji apple, lemon/tarragon vinaigrette
Chocolate Espresso Torte, with raspberry and chocolate sauces
