BANQUET MENU 2

 

Tri-Colored Pasta Primavera with a Julienne of Fresh Vegetables

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Mixed Green Garden Salad and Tomatoes with our House Vinaigrette Dressing

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Chateaubriand and Grilled Breast of Chicken Combination with a Bordelaise Sauce

Bouquetiere of Fresh Garden Vegetables
Chef's Choice of Potato

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Viennese Table with Pastry Chef's Selection of Assorted Desserts

OR

Rolling Cart of Assorted Desserts and Pastries

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Platters of Assorted Cookies, Petit Fours and Chocolate Dipped Fruits
Coffee, Tea or Decaffeinated Coffee

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A Lemon or Raspberry Intermezzo may be added for an Additional Charge

 

 
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