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2010
Valentine’s
Menu
Shrimp Cocktail, Bacon Wrapped Scallops/ Ancho Honey Glaze, Assorted Cheese Tray, Fresh Fruit Kabobs/ Yogurt Dipping Sauce, Sausage Rolls, Oysters Rockefellar, Crab Cakes/ Remoulade
Prime Rib/ Cognac Demi Reduction, Chicken Scallopini/ Artichoke Hearts in Lemon Butter Sauce, Dijon Crusted Sockeye Salmon over Rice Pilaf, Creole BBQ Shrimp
Steamed Asparagus/ Hollandaise Sauce, Steamed Broccoli/ Lemon Butter, Roasted Garlic Mashed Potatoes, Honey Glazed Baby Carrots, Sauteed Mushrooms, Squash au Gratin, Creamed Spinach
Full Salad Bar
White Chocolate Cheesecake, Chocolate Decadence/ Raspberry Sauce and Strawberry Ice Cream, Creme Brulee
Coffee, Tea, and Soft Drinks.
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