by Shirley Lang | August 26, 2013 9:47 pm
Red Wine Poached Pear on a bed of Fresh Cut Mixed Exotic Lettuce topped with Locally made Brie & Toasted Pumpkin Seeds with Olive Oil & Champagne Vinegar Dressing
Roast Beef Slow Roasted with Mesquite Smoke
Vegetarian Option:
Grilled Portobello Mushroom filled with Quinoa & Wild Rice Drizzled with Maple Balsamic Dressing
Roasted New Potato Nuggets & Seasonal Vegetables with Lemon, Garlic & Fresh Herbs
Chocolate Truffles
Mini Chocolate Mousse
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