6 / 24
• 6 •
The Pinecone
|
February 2016
EXQUISITE CUISINE
Thursday, February 25, 2016
Director of Dining Services
Mark Simpson
Mejillones Valencianos
Valencian Mussels sautéed with onion and garlic, then finished with
a white wine and tomato based sauce. Served with toast points
Ensalada con Naranjas y Aceitunas
Navel oranges accent peppery arugula topped with slices of sweet red onions and
delicate Spanish Black olives to bring this light salad together
Chuleta de cordero con cuscus, berenjenas y pimientos rojos asados
Marinated and grilled lamb chop served with couscous, eggplant and roasted peppers
Vino pera cocida roja con Mascarpone Queso Relleno
Red wine poached pear with Mascarpone cheese filling
Don’t Miss The Next Kirby Pines Evening Of
For reservations please call 901.866.4444
Enjoy a taste of Spain