EFTA00583550.pdf

Luncheon Menu: Plum tomato and mozzarella with fresh basil balsamic vinaigrette Mixed greens, craisins and walnuts with a lemon Dijon vinaigrette Grilled vegetable platter: Asparagus, fennel, squash, Vidalia onion, and plum tomato Brushed with parsley pesto Israeli couscous tossed with a sundried tomato aioli Petit filet mignon stuffed with brie drizzled with a merlot and shallot sauce Sesame ginger BBQue glazed chicken breast Assorted bite sized dessert station: lemon squares, banana bread pudding bites, scotch noodles (petite pastries filled with raisins, walnuts and brown sugar), chocolate truffles EFTA00583550