Tuesday Apr 3

Carolina Style BBQ Pulled Pork
rubbed pork shoulder cooked low and slow for 12 hours
served with pommes frites and fresh vegetable saute
w/ salad

Chile-Rubbed Lake Walleye with Avocado Corn Salsa
accented with a roasted red pepper coulis
served on seasoned rice
w/ salad

Beef Stroganoff
slow braised angus chuck with mushrooms and onions
served on amish egg noodles
w/ salad

Pecan Encrusted Chicken Breast
finished with a honey apricot glaze
served with herbed rice and fresh vegetable saute
w/ salad