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Menu for May
Chicken Consomme
Fresh Spinach, Shitake Mushrooms, Tofu
Gulf Shrimp Salad and Finger Sandwiches
Poached Tender Gulf Shrimp, Lemon Herb Scented Cous Cous,
Grilled Asparagus Spears,
Grape Tomatoes and Crumbled Goat Cheese,
Bibb Lettuce and a Trio of Finger Sandwiches
Chocolate Lava Cake, Butter Pecan Ice Cream and Fresh Berries
Menu for June
Vichyssoise
Chilled Potato Leek Soup with Parmesan Crisps
Pork Tenderloin with Orange Gremolata
Sun Dried Tomato Cous Cous
Baby Carrots
Finished with Tamarindo Glaze
Warm Rolls
Mint Milk Flan with Watermelon Sauce
Menu for July
Mixed Green Salad with Fig Yogurt Dressing
Poached Salmon
Marinade Alaskan Salmon
Poached in Saffron White Wine
Whole-Wheat Capellini Pomodoro
Steamed Broccoli
Rolls
Low Sugar Cheese Cake and Berry Sauce
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