Appetizers: 

Shrimp Brochette: 
Shrimp stuffed with red pepper, wrapped in bacon and sprinkled with brown sugar.
Southwest egg rolls: 
Cut in half, with an avocado ranch dipping sauce

Main course:

Chefs Chicken Valentino:
Stuffed boneless chicken breast with roasted red, bell pepper and Monterey jack cheese.
Rolled in breadcrumbs and topped with roasted red bell pepper cream sauce.
-Served with mashed potatoes and a Caesar salad

Herb chicken with white wine cream sauce:
-Served with angel hair pasta and a Caesar salad