November 23, 2010
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Pecan-Crusted Catfish
pecans, cornflakes, fresh rosemary, parley, paprika,
garlic powder, cayenne, salt, and pepper
served with lemon wedges
Wild Rice
with sautéed mushrooms, garlic, and shallots
Collard Greens
with ham hock, hot sauce, salt, and pepper
Fall Salad
endive, radicchio, asian pear, toasted walnuts, and blue cheese
with maple vinaigrette
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