SOUP

CIOPPINO

CUP   4     BOWL   6

ENTREES

                       CHICKEN PRIMAVERA IN AN HERBED MINT ALFREDO SAUCE SERVED OVER PENNE PASTA TOPPED  WITH MOZZARELLA CHEESE     17

                      BLACKENED TUNA ON A BED OF SPRING MIX TOPPED WITH TOMATO BASIL AND  DRIZZLED  WITH LEMON BUTTER SAUCE     18

        10 OZ. JERKED FLANK STEAK TOPPED WITH MANGO SALSA  SERVED WITH BLACK BEANS AND JASMINE RICE   26

         12 0Z. PORTERHOUSE PORK STEAK TOPPED WITH A PORT WINE SAUCE SERVED WITH CREAMED POTATOES AND     GRILLED ASPARAGUS     25

DESSERT

FRIED CHEESECAKE

CHEESECAKE TOPPED WITH CARAMEL AND RASBERRY SAUCE DEEP FRIED SERVED WITH VANILLA ICE CREAM TOPPED     WITH WHIPPED CREAM     8