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Wednesday, April 4
"T-Bone Steak Au Poivre"
alongside mashed potatoes, peppercorn brandy sauce, crispy fried onions
Thursday, April 5
"Herb Dijon Crusted Rack of Lamb"
served with butternut squash risotto and a port wine demi glaze
Friday, April 6
"Almond Crusted Rainbow Trout"
served with a lemon chive butter sauce and a saffron rice pilaf
shrimp, clams and mussels in a tomato basil sauce with olives, capers and onions over capellini pasta
Saturday, April 7
"Herb Grilled Veal Chop"
accompanied by a wild mushroom ragout, chianti wine demi glaze and gorgonzola mashed potatoes
Sunday, April 8
"Wild Mushroom Ravioli"
served with grilled chicken breast, italian sausage, broccolini, roasted tomatoes with a creamy marsala sauce
To contact Parc, please call
561-630-0333 x 142