Third Course, Choice of Entrees
Roasted Rack of Lamb
Four boned French cut lightly seasoned, served with rosemary sauce
Filetto Di Manzo Ala Gorgonzola
Filet Mignon served with a light brandy Gorgonzola sauce
*Salmon Siciliano
Artichokes, capers, garlic, lemon wine sauce
Pan Seared Red Snapper
Pan seared with Lobster meat, pine nuts, in a lemon white wine sauce
Linguine Ala Gamberi E Vongole
Boneless breast turkey with stuffing, sweet potatoes, cranberry sauce
Traditional Roasted Turkey Breasts
Boneless breast turkey with stuffing, sweet potatoes, cranberry sauce*All entrees served with specialty potatoes and vegetables
