chablis lunch menu

hors d’oeuvres

tray passed

mini tomato mozzarella bits

tuna tartare on wonton

entrée

grilled salmon spinach salad with onion, tomato, grapes and mandarin oranges tossed in a raspberry vinaigrette

breast of chicken pan seared and finished in the oven topped with lemon caper butter sauce and mash potato accompanied with seasonal vegetables

eggplant roulade with ricotta cheese, spinach, artichoke hearts in a tomato basil cream sauce with a warm cous cous salad

dessert

(Hostess has choice of one)

chocolate truffle cake

apricot glazed bread pudding

seasonal ice cream or sorbet

coffee or tea included