| |
Pretzels and Nachos with dip at the Bar
|
To
Start |
- Chefs Choice of Hors D'oeuvres
|
| First
Course |
- Spring Mix Salad with assorted vegetables Balsamic Vinaigrette
|
| Second Course |
- Chicken Supreme stuffed with spinach and feta cheese. Wild mushroom tarragon
sauce. Served with parisienne potatoes and a medley of seasonal vegetables.
|
| Third Course |
- Chocolate Truffle with seasonal berries and mint.
|
Beverage
|
-
Fresh Brewed Colombian Coffee
-
Selection of Fine Teas
*Available at the buffet counter
*Vegetarian options are available but must be pre-ordered.
|
