May

• 28th - 29th: Roasted Red Pepper Curry Chicken
  • This is our chef's own recipe that has been especially for the
    Inn. We grill a succulent 12oz organic chicken breast over an
    open flame. The chicken breast surrounds a ball of jasmine rice.
    Then is topped off with our one-of-a-kind curry sauce (with
    roasted red peppers, carrots and tomatoes) is madefrom the
    freshes ingredients and with organic indian curry, cumin, and
    5 asian spices. Finally, we sprinkle sliced carrots. This meal comes with appetizers, salad and dessert.
  • Wine: Gewurtztraminer
  • Spicy level: 2 out of 5 peppers

June

• 4th - 5th: Sour Cream Chicken Enchiladas
• 11th - 12th: Giant Italian Meat Ball
• 18th - 19th: Pork BBQ Ribs
• 25th - 26th: Steak and Shrimp

July

• 2nd - 3rd: 3-Layer Italian Sausage Lasagna
• 9th - 10th: Grilled (Broiled) Pesto Chicken
• 16th - 17th: Grilled (Broiled) Mediterranean Fish
• 23rd - 24th: Herb de Provence & Lemon Tuna
• 30th - 31st: Italian Lemon/Garlic Vinegarette Chicken Salad

August

• 6th - 7th: Asian Spicy Pineapple Scallops and Shirp kabobs
• 10th - 11th: Teriyaki kabobs (Chicken/Beef/Shrimp)
• 17th - 18th: Sweet and Sour (Chicken/Pork)
• 24th - 25th: Spicy Rasberry-Pinnaple Grilled (Broiled) Chicken or Fish

September

• 3rd - 4th: Smoked Cracked Pepper New York Strip Steak
• 10th - 11th: Southwestern Mole Enchiladas
• 17th - 18th: Lemon Butter Grilled (Broiled) Salmon Steaks
• 24th - 25th: Southern Mississippi Unfried Pork Chops

October

• 1st - 2nd: Georgia's Unfried Steak
• 8th - 9th: Pesto and Sundried Tomatoes Chicken
• 15th - 16th: Italian Sausage Red Wine Italian Sauce
• 22nd - 23rd: Colorado Buffalo Chillie with Corn Bread
• 29th - 30th: Spaghetti and Meatballs