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| SAMPLE MENU | BREAKFAST
Banana Pancakes with Maple syrup and Hickory Bacon Raisin Loaf French Toast with Cruzan Rum Syrup Spinach Mushroom Casserole omelet Eggs Benedict, Canadian Ham and Tomato Bagels and Lox, Crean Cheese, Capers (a light breakfast of fruit, bagels, or cereal is always an option)
LUNCH
Mandarin Orange Crab Pasta Salad with Banana Bread Cheesburgers in Paradise Grilled Chicken Caesar Salad with Carrot Bread Caribbean Shrimp Salad with Asian Sesame Dressing Southwestern Quesadilla with Black Beans Sun Dried Basil Tomato Ham Wraps
HORS D'OUEVRES
Baked Brie Fruit platter Baken Stuffed Parmeasan Mushroom Caps Seafood Wonton Bites
DINNER
Shrimp Feta Linguini with Spinach Garden Salad Pistachio Encrusted Salmon with Apricot Jasmine Rice Grilled Chicken skewers on Wild Rice Pilaf Lasagna Florentine Rolls with Hearts of Palm Salad Pork Tenderloin in Peppercron Sauce Smoked Bacon Wrapped Scallops in Roasted Red Pepper Sauce Blackened Tuna with Garlic Mashed Potatoes and Asparagus
DESSERT
Ruby Bananas Key Lime topped with Whipped Cream Death by Choclate Chocloate Mousse Delight Pecan Pie | | |
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