Honor Menu

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

Source URL: https://chefshirleylang.com/honor-menu/