Saturday Dinner:
- Market Salad
- Gathered Greens, Burgundy Pears, Gorgonzola and Almonds with Creamy Balsamic Vinaigrette
- Chilled Asparagus, Roasted Peppers and Lemon
- Shaved Fennel and Orange Slaw with Pesto Shrimp
- Pan-Seared Tilapia: Buttered Orzo and Tomato Basil Relish
- Natural Roasted Chicken Breast: Peppercorn Velvet Sauce
- Brown Rice – Chef’s Choice
- Pasta Prima Vera – Chef’s Choice
- Mixed Grilled Vegetables
- Vanilla Sheet Cake with Icing
- Assorted Novelty Ice Cream Bars and Ice Cream Sandwiches
