Proposed Menu for Luncheon 8th of January
Approx: 30 guest
Time: TBA
Tomato and Mozzarella with fresh basil balsamic vinaigrette
Mixed Green Salad
Grilled vegetable platter: Asparagus, fennel, squash, Vidalia onion,
and plum tomato
Brushed with parsley pesto
Israeli couscous tossed with a sundried tomato aioli
Grouper filet and lemon zest, ruby red grapefruit, white wine butter
sauce
Sesame ginger BBQue glazed chicken breast
Assorted bite sized desserts: lemon squares, banana bread pudding
bites, scotch noodles (petite pastries filled with raisins, walnuts and
brown sugar), chocolate truffles
Fresh Fruit Salad.
EFTA00583549