Sunday, January 11, 2009

Food Technology & Design
Wednesday December 2, 2009

Appetizer
Salmon Tar-Tar Dressed with Blood Orange Vinaigrette
Served upon a bed of baby Spinach

Entrée (Choice of)
Fried Turkey Breast
Golden Fried Turkey breast served alongside portabella mushrooms &
Golden Yukon Potato Au Gratian

Filet Mignon
Served alongside our house-made fall risotto & lemon garlic
sautéed shoe-string zucchini & yellow squash

Dessert
Pineapple upside-down Cake, Golden glazed pineapple
baked with a light nutmeg infused angel food cake