Menu #1-Grilled Chicken Thighs, Salmon with Honey and Fruit Relish, Fusilli Pasta with Vegetables
May 5, 2019
Make-Your-Own Salad Bar
Spinach Salad, Baby Spinach, Sliced Mushrooms,
Sliced Cucumbers, Dried Cherries, Diced Turkey,
Pecans, Tomatoes, Shredded Cheese, Cottage Cheese
Dressings
Ranch, Raspberry Vinaigrette
Poppy Seed Vinaigrette
Composed Salads
Greek Chopped Salad over Romaine Lettuce
Chicken & Cucumber Salad with Parsley Pesto
Breads & Spreads
Artisan French Baguette, Wheat Pita Bread
Extra Virgin Olive Oil, Butter
Roasted Garlic Hummus
Chicken Salad
Hot Buffet
Cream of Cheese Soup (Chef’s Choice)-Vegetarian
Grilled Chicken Thighs with Posole Sauce, Tomatilla Salsa and Tortilla Strips
Baked Salmon with Lavender Honey and Kiwi-Pineapple Relish
Whole Grain Fusilli Pasta with Grilled Vegetables, Vodka Tomato Sauce and Fresh-Grated Parmesan Cheese-Vegetarian
Fresh Green Bean Medley-Vegetarian
Herb-Roasted New Potatoes-Vegetarian
Desserts & Beverages
Blueberry Pie
Chocolate Mousse Torte
Regular Coffee, Decaf and Tea Service
(Milk, Soft Drinks and Juice upon request)
