November 15, 2010
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Stuffed Pork Tenderloin
with mushrooms, baby spinach, fresh thyme,
parmesan cheese, salt, and pepper
Sherry Cream Sauce
shallots, fresh thyme, sherry vinegar,
light cream (only 2 tablespoons)
Roasted Brussels Sprouts
with olive oil, salt, and pepper
Wild Rice
100% organic
Mixed Salad
with tomatoes, carrots, cucumbers, and peppers
with red wine vinaigrette
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