Wednesday Apr 4

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

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

9 oz Coldwater Lobster Tail Stuffed with Lump Crabmeat
served on orzo pasta with grilled asparagus
highlighted with a thermador sauce
w/ salad

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