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| SAMPLE MENU |
BREAKFAST
Samples |
All served with assorted juices, coffee, espresso, tea, fresh seasonal fruit, assorted yogurts and cereal. |
| Ham, cheese, tomato and mushroom omelet served with hash browns and croissants. |
| Eggs Benedict: Toasted English muffin topped with Canadian bacon, poached eggs and Hollandaise sauce. |
LUNCH
Samples |
Grouper fillet sauteed with shallots, white wine and capers. Served with rice and fresh seasonal vegetables. |
| Salad Nicoise: Grilled tuna, roasted potatoes, green beans, hard boiled eggs served on a bed of mixed greens with creamy garlic vinaigrette. |
AFTERNOON SNACK
Samples |
Assorted international cheeses with French baguette and fresh seasonal fruit. |
| Fresh vegetable platter with assorted dipping sauces and artichhoke and spinach dip with toasted pita bread. |
HORS d'OEUVRE
Samples |
Herbs de Provence coated sausages, olives, assorted nuts and chips. |
| Smoked salmon and assorted pates served with baquette croutons. |
APPETIZER
Samples |
Wilted spinach salad with grated Parmesan cheese, mushrooms and a hot bacon dressing. |
| Bay shrimp and avocado mousse cocktail. |
DINNER
Samples |
Grilled prime rib for two served with bearnaise sauce, baked potato and steamed broccoli. |
| Thyme crusted rack of lamb served with garlic green beans and potatoes au gratin. |
DESSERT
Samples |
Chocolate Mousse |
| Strawberry Cheesecake |
| Includes all beverages including juice, sodas, wine, beer and spirits. | | |
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