2010 Winter Reunion Menu

Hot Hors D'oeuvres

• Scallops Wrapped in Bacon
• Crispy Phyllo Triangles with Spinach and Feta
• Baked Brie Wrapped in Phyllo Dough with Almond and Pear

Cheese Platter

• Domestic and Imported Cheeses served with seasonal fruits and assorted crackers

Seasonal Market Crudite

• A Selection of Market Fresh Vegetables with Assorted Dips
• Herb Crusted Roasted Turkey Carving Station
• (freshly baked breads, rolls and creamery butter)

First Course

• Asparagus and Vermont Cheddar Soup

Second Course

• Caesar Salad
• Tomato, Basil and Fresh Mozzarella Salad

Third Course

• (served with freshly baked breads, rolls and creamery butter, potatoes/rice and seasonal vegetables)
• Grilled Beef with red wine peppercorn sauce
• Grilled Salmon served with a lemon dill sauce
• Wild Mushroom Ravioli served with a tomato rosa sauce

Dessert

• Assorted desserts and pastries

Cash bar

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