Menu #5-Sautéed Chicken, Baked Whitefish and Coconut Marinated Root Vegetables

March 9, 2018


Make-Your-Own Salad Bar

Asian Salad, Romaine Lettuce, Chow Mein Noodles, Grape Tomatoes,

Sliced Cucumbers, Bean Sprouts, Carrots, Diced Turkey,

Cottage Cheese, Blackberries

Dressings:  Mandarin, Ranch, Raspberry Vinaigrette

 

Composed Salads

Bow Tie Pasta with Roasted Vegetables and Smoked Tomato Dressing

Grilled Chicken with Potatoes and Chimichurri Sauce

 

Breads & Spreads

White Bread, Pita Bread

Extra Virgin Olive Oil, Butter

Spicy Hummus

Tuna Salad

 

Hot Buffet

Cream of Vegetable Soup (Chef’s Choice)

Sautéed Chicken with Wild Mushrooms, Leeks, Carrots, and Peppers

Baked Whitefish with an Apple Cider Cherry Sauce

Coconut Milk Marinated Root Vegetables over Basmati Rice

Au Gratin Potatoes

Asparagus

 

Desserts & Beverages

Chocolate Mint Pie
Lemon Berry Marscarpone

Regular Coffee, Decaf and Tea Service
(Milk, Soft Drinks and Juice upon request)