| Appetizer: |
Fresh Vegetable Crudités Served at the Bar
|
|
Bread Basket |
Freshly Baked Artesian, Whole Wheat, Multigrain
and European Rye Breads
and Rolls with Whipped Butter |
| Salads |
Red Skin Potato Salad with Bacon, Onions, Dijon
Mustard, Fresh Herbs and Sour Cream
Marinated Vegetable Salad with Bell Peppers, Mushrooms, Broccoli, Cauliflower
and Red Onions finished with Tarragon Dressing
Chef’s Mixed Green Salad with Chef’s Choice of Dressing and Garden Fresh
Tomatoes, Cucumbers and Red Onions
|
| Hot Entrée: |
Rice Pilaf Garnished with Fresh Vegetables
Medley of Vegetables with Butter Glazed Julienne Carrots,
Broccoli and Cauliflower Florets
Carved Honey Pineapple Smoked Ham with Apple Sauce
Carved Roast Turkey with Cranberry Sauce, Chef’s Baked
Stuffing,
and Chef’s Mushroom Herb Gravy
|
| Sweet Table: |
Selection of Assorted Squares
Seasonal Berries and FruitsTraditional Pumpkin Pie with
Whipped Crème
|
Beverage
|
- Fresh Brewed Colombian Coffee
- Selection of Fine Teas
* Vegetarian meals available upon request |
