The Dirty Stall

Hors-D’oeuvre: “Pigs in a Blanket”
Soup: Creamy Tomato with Croutons
Fish Dish: Breaded Tilapia with a dash of Lemon Juice
Meat Dish: Filet Mignon, medium-done
Main: Churrasco with Chimichurri Sauce and Sautéed Mushrooms
Salad: Caesar Salad
Dessert: Outback’s “Chocolate Thunder from Down Under”
Drink: Long Island Iced Tea

Hors-D’oeuvre: Tomato Bruschetta
Soup: Seafood Chowder
Fish Dish: Sautéed Clams Parmesan
Meat Dish: Pan-seared Ribeye Steak
Main: Puerco Pibil with Spanish Rice and Flour Tortillas
Salad: Strawberry and Spinach Salad with Almonds and Red Wine Vinegar dressing
Dessert: Waldorf-Astoria Red Velvet Cake
Drink: Chimay Grande Réserve

I’m no chef, so some of these may not match up.

Hors-D’oeuvre: Calamari Fritti
Soup: Gumbo
Fish Dish: Sardines and Panzanella
Meat Dish: Braciole
Main: Chicken Riggies
Salad: Insalata Caprese
Dessert: Frozen Yogurt
Drink: Gyokuro

Hors-D’oeuvre: Chawanmushi
Soup: Bisque de Homard
Fish Dish: Aburi Otoro Sushi
Meat Dish: Matsuzaka Beef Fillet Teppanyaki
Main: Seafood Paella
Salad: Momotaro Tomato
Dessert: Hidemi Sugino’s “L’Ambrosie”
Drink: Lime Margarita