September 27, 28 and 29h
Appetizer 6
Crab Rangoon – Six Cream Cheese and Crab Stuffed Crispy Wontons served with Sweet and Sour Dipping Sauce
ENTRÉE 22
Fresh Thyme and Buttermilk Fried Bone-In Pork Chop topped with Peppermill Country Gravy with Smashed Potatoes, Squash Casserole, Stewed Plum Tomatoes and Black Eye Pea Relish
Market Fish 26
Grilled Costa Rican Swordfish topped with a Shrimp and Cucumber Ceviche’ Over Cilantro Lime Jasmine Rice with Fresh Spinach, Asparagus and Black Eye Pea Relish
