2/6/2010

Menu

• Mustard~Dill Tortellini Salad Skewers: Cheese tortellini, sugar snap peas and grape tomatoes on bite-size skewers marinated in a mustard~dill vinaigrette.

• Herb~Tomato Crostini: Toasted garlic crostinis complimented with a herb~tomato topping and feta cheese.

• Herbed Chicken~Chutney Salad on Lettuce Leaves: Herbed chicken~mango chutney served on romaine and/or radicchio lettuce leaves.

• Harvest Salad: Spinach salad with blue cheese, avocado, red onion, chopped tomatoes and dried cranberries. Served with a homemade red raspberry vinaigrette dressing.

• Burgundy Beef Tips: Beef tenderloin slowly cooked in a rich demi-glaze sauce with mushrooms, onions and burgundy wine.
• Mole~Rubbed Chicken with Mango~Avocado Salsa: Traditional mole~rubbed chicken grilled and topped with a mango~avocado salsa.

• Raspberry~Mocha Cake: Decadent chocolate mocha cake with a red raspberry filling and topped with a rich and creamy home whipped chocolate~raspberry frosting.

• New York Crumb Cake: Rich, moist cake topped with brown sugar crumbles and dusted with confectioner's sugar.