Thursday – 50th Regional Specialty Lunch
-Chicken Marsala sauteed with Fresh Mushrooms and a Marsala
Wine Sauce
-Pork Loin Stuffed with Dried Fruits; sliced pinwheel style pork loin
stuffed with dried fruits, garlic and fresh herbs. Served with an apple
onion marmalade
– Roasted Seasonal Vegetable; Medley of Red Peppers, Yellow
Squash, Zucchini and Onions
– Rosemary Roasted Redskin Potatoes
– House Salad; Mixed Greens with Sliced Roma tomatoes,
cucumbers, julienne carrots finished with a balsamic vinaigrette
Friday – Baked Potato Bar
(Baked Idaho Potato, with the following choice toppings; Chili, Taco
Meat, Bacon, Chopped Ham, Green Onions, Diced Tomatoes,
Roasted Red Peppers, Mushrooms, Shredded Cheese, Salsa, Aioli,
Butter and Sour Cream)