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Served with wasabi caviar, pickled cucumber, truffle oil, and green onions. Mesquite grilled, basted in BBQ sauce and served in a martini glass with coleslaw. Wrapped in bacon and stuffed with herbs, spices and breadcrumbs. Served in a scampi sauce.

Served on a sizzling platter with creamed horseradish and au jus.

Spring rack of lamb mesquite grilled, basted with olive oil, rosemary and garlic. Served with grilled vegetables and garlic mashed potatoes.

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Filet Mignon served with marzano tomato sauce, warm burrata cheese and truffle infused basil oil. Panko crusted, served with lemon and house made tartar sauce. Fresh Alaskan halibut blackened and served with a vera cruz sauce.

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Fresh salmon peppered, grilled and placed on a cloud of garlic mashed potatoes, topped with assorted pepper butter and surrounded by a rainbow of julienned stir fried vegetables. One and a half dozen little necks steamed in a savory broth with potatoes carrots and celery. Penne pasta and hearty meat and tomato sauce. One pound breast of chicken and served on a sizzling platter with a squeeze of fresh lemon. Served with garlic mashed potato, peas and a side of dipping honey. Boned half chicken, blackened and mesquite grilled.

Placed in a nest of banjo fries and served with mesquite grilled vegetables. Dinner is served — Sunday Thru Thursday 5: Soup Du Jour French Onion Au Gratin Chopped Salad Chopped tomatoes, onions, bell peppers, mushrooms, egg julienne and fresh bacon bits Mixed Green Salad Romaine and Iceberg lettuce, house made croutons, and served with your choice of dressing Wedge and Tomato Crisp Iceberg lettuce, a slice of tomato, and imported blue cheese dressing.

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Served with grilled vegetables and garlic mashed potatoes. Filet Mignon served with marzano tomato sauce, warm burrata cheese and truffle infused basil oil. Panko crusted, served with lemon and house made tartar sauce. Fresh Alaskan halibut blackened and served with a vera cruz sauce. Fresh salmon peppered, grilled and placed on a cloud of garlic mashed potatoes, topped with assorted pepper butter and surrounded by a rainbow of julienned stir fried vegetables.

One and a half dozen little necks steamed in a savory broth with potatoes carrots and celery. Penne pasta and hearty meat and tomato sauce. One pound breast of chicken and served on a sizzling platter with a squeeze of fresh lemon.

Served with garlic mashed potato, peas and a side of dipping honey. Boned half chicken, blackened and mesquite grilled. Placed in a nest of banjo fries and served with mesquite grilled vegetables. Dinner is served — Sunday Thru Thursday 5: Soup Du Jour French Onion Au Gratin Chopped Salad Chopped tomatoes, onions, bell peppers, mushrooms, egg julienne and fresh bacon bits Mixed Green Salad Romaine and Iceberg lettuce, house made croutons, and served with your choice of dressing Wedge and Tomato Crisp Iceberg lettuce, a slice of tomato, and imported blue cheese dressing.

Served in a scampi sauce Steamed Clams Served in a savory broth. Rack of Lamb Spring rack of lamb mesquite grilled, basted with olive oil, rosemary and garlic. I had several months to prepare.

I began to collect pieces for a cohesive show. One Sunday I was sitting in the back of the sanctuary during church, which was unusual for me since I usually sat with the choir in front, on the side.

I noticed the curtains in the back of the altar and wondered what was behind them. I also noticed that there was a piece from the current artist showing downstairs on an easel in the altar area. I thought that was really nice and wondered if I could also put a piece of my art up in front during my show. After the service I went up and looked behind the curtains. I went home to my yacht in the harbor and threw my self into my work. In fact I threw myself into a fall and broke my left foot.

I decided to keep the show focused mostly on my sunsets. I am not a morning person.

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My fellow choir members encouraged me to sign up for a month so I hesitantly did. I had only recently begun practicing my art again. I had re-found the media of soft pastel and remembered learning pastels as a child. The moment I picked up a piece of pastel the creativity I had lost for many years while working as an Interior Designer exploded out of me onto the paper. I was thrilled to do my art again and had many photographs waiting to be drawn.

So I signed up for a show that would start on Easter Sunday. I had several months to prepare. I began to collect pieces for a cohesive show. One Sunday I was sitting in the back of the sanctuary during church, which was unusual for me since I usually sat with the choir in front, on the side.

I noticed the curtains in the back of the altar and wondered what was behind them. I also noticed that there was a piece from the current artist showing downstairs on an easel in the altar area. Cold Romaine lettuce with house made croutons and Caesar dressing.

Served on a bed of Romaine with extra virgin olive oil. Burrata cheese, mixed baby greens, balsamic vinaigrette and basil oil.

Served with wasabi caviar, pickled cucumber, truffle oil, and green onions. Mesquite grilled, basted in BBQ sauce and served in a martini glass with coleslaw. Wrapped in bacon and stuffed with herbs, spices and breadcrumbs. Served in a scampi sauce. Served on a sizzling platter with creamed horseradish and au jus.

Spring rack of lamb mesquite grilled, basted with olive oil, rosemary and garlic. Served with grilled vegetables and garlic mashed potatoes. Filet Mignon served with marzano tomato sauce, warm burrata cheese and truffle infused basil oil. Panko crusted, served with lemon and house made tartar sauce. Fresh Alaskan halibut blackened and served with a vera cruz sauce. Fresh salmon peppered, grilled and placed on a cloud of garlic mashed potatoes, topped with assorted pepper butter and surrounded by a rainbow of julienned stir fried vegetables.

One and a half dozen little necks steamed in a savory broth with potatoes carrots and celery.

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I was thrilled to do my art again and had many photographs waiting to be drawn. So I signed up for a show that would start on Easter Sunday.

I had several months to prepare. I began to collect pieces for a cohesive show. One Sunday I was sitting in the back of the sanctuary during church, which was unusual for me since I usually sat with the choir in front, on the side.

I noticed the curtains in the back of the altar and wondered what was behind them. I also noticed that there was a piece from the current artist showing downstairs on an easel in the altar area.

I thought that was really nice and wondered if I could also put a piece of my art up in front during my show. After the service I went up and looked behind the curtains. I went home to my yacht in the harbor and threw my self into my work. In fact I threw myself into a fall and broke my left foot. Romaine and Iceberg lettuce, house made croutons, and served with your choice of dressing. Crisp Iceberg lettuce, a slice of tomato, and imported blue cheese dressing.

Cold Romaine lettuce with house made croutons and Caesar dressing. Served on a bed of Romaine with extra virgin olive oil. Burrata cheese, mixed baby greens, balsamic vinaigrette and basil oil. Served with wasabi caviar, pickled cucumber, truffle oil, and green onions. Mesquite grilled, basted in BBQ sauce and served in a martini glass with coleslaw. Wrapped in bacon and stuffed with herbs, spices and breadcrumbs.

Served in a scampi sauce. Served on a sizzling platter with creamed horseradish and au jus. Spring rack of lamb mesquite grilled, basted with olive oil, rosemary and garlic. Served with grilled vegetables and garlic mashed potatoes. Filet Mignon served with marzano tomato sauce, warm burrata cheese and truffle infused basil oil. Panko crusted, served with lemon and house made tartar sauce.

Fresh Alaskan halibut blackened and served with a vera cruz sauce.

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Served on a sizzling platter with creamed horseradish and au jus. Spring rack of lamb mesquite grilled, basted with olive oil, rosemary and garlic. Served with grilled vegetables and garlic mashed potatoes. Filet Mignon served with marzano tomato sauce, warm burrata cheese and truffle infused basil oil. Panko crusted, served with lemon and house made tartar sauce. Fresh Alaskan halibut blackened and served with a vera cruz sauce.

Fresh salmon peppered, grilled and placed on a cloud of garlic mashed potatoes, topped with assorted pepper butter and surrounded by a rainbow of julienned stir fried vegetables.

One and a half dozen little necks steamed in a savory broth with potatoes carrots and celery. Penne pasta and hearty meat and tomato sauce. One pound breast of chicken and served on a sizzling platter with a squeeze of fresh lemon.

Served with garlic mashed potato, peas and a side of dipping honey. Boned half chicken, blackened and mesquite grilled. Placed in a nest of banjo fries and served with mesquite grilled vegetables. Dinner is served — Sunday Thru Thursday 5: Soup Du Jour French Onion Au Gratin Chopped Salad Chopped tomatoes, onions, bell peppers, mushrooms, egg julienne and fresh bacon bits Mixed Green Salad Romaine and Iceberg lettuce, house made croutons, and served with your choice of dressing Wedge and Tomato Crisp Iceberg lettuce, a slice of tomato, and imported blue cheese dressing.

One Sunday I was sitting in the back of the sanctuary during church, which was unusual for me since I usually sat with the choir in front, on the side.

I noticed the curtains in the back of the altar and wondered what was behind them. I also noticed that there was a piece from the current artist showing downstairs on an easel in the altar area.

I thought that was really nice and wondered if I could also put a piece of my art up in front during my show. After the service I went up and looked behind the curtains. I went home to my yacht in the harbor and threw my self into my work.

In fact I threw myself into a fall and broke my left foot. I decided to keep the show focused mostly on my sunsets. I am not a morning person. I worked and worked to get the eight or more pieces done. We ran out of welcome loaves by two!

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