EFTA00583549.pdf

Proposed Menu for Luncheon 8th of January Approx: 30 guest Time: TBA Tomato and Mozzarella with fresh basil balsamic vinaigrette Mixed Green Salad Grilled vegetable platter: Asparagus, fennel, squash, Vidalia onion, and plum tomato Brushed with parsley pesto Israeli couscous tossed with a sundried tomato aioli Grouper filet and lemon zest, ruby red grapefruit, white wine butter sauce Sesame ginger BBQue glazed chicken breast Assorted bite sized desserts: lemon squares, banana bread pudding bites, scotch noodles (petite pastries filled with raisins, walnuts and brown sugar), chocolate truffles Fresh Fruit Salad. EFTA00583549