April 22nd Dinner

Catered By Carmela Marie

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Wild Greens Salad

Served with Apple, Gorgonzola,

Glazed Pecans and Balsamic Vinaigrette

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Cavatelli and Broccoli

Cavatelli Pasta, Broccoli, Shaved Parmesan

and Seasoned Olive Oil

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New York Sirloin Au Poivre

NY Sirloin (12oz), Peppercorn Crust with Brandy,

Cream Demi-Glace

Chateau Potato-Chicken Stock, onions, Butter

and Parmesan Asparagus, Carrot, Pepper Bundle

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Fruit Tart for Dessert

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Price: $45.00

(Includes CT Sales Tax)

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