| Luncheon Menus |
| Menu 1 |
| Curried Chicken Phyllo Triangles |
| Hot Apple Cranberry Crumble |
| Fresh Haricot Vert with Lemon Butter |
| Red Leaf Lettuce Salad with Toasted Walnuts, Dried Cranberries, Parmesan Cheese and a Balsamic Vinaigrette |
| Carrot Muffins |
| Raspberry Brownie |
| Menu 2 |
| Salmon Mousse with Cucumber Dill Sauce and Caviar Garnish |
| New Potatoes with Lemon Herb Vinaigrette |
| Spring Greens with Candied Pecans and Smoked Mozzarella |
| Soft Yeast Rolls |
| Raspberries Brownies or Cherry Phyllo Baskets |
| Menu 3 |
| Curried Chicken Salad with Grapes and Toasted Almonds |
| Marinated Fresh Spears of Asparagus in Lemon Rings |
| Seasonal Fresh Fruit Medley |
| Cranberry Orange Muffin |
| Kahlua Brownie or Lemon Bars |
| Menu 4 |
| (HOT) |
| Sherried Chicken and Mushrooms in Puff Pastry Shell |
| Romaine Leaf Lettuce with Candied Pecans, Purple Onion and Mandarin Oranges |
| Veggie Medley |
| Soft Poppyseed Rolls |
| Chocolate Pecan Tarts or Crème de Menthe Brownie |
| Menu 5 |
| Chicken Marbella (Mediterranean Chicken Breast with Garlic, Oregano, Capers, Green Olives & Prunes |
| Spinach Linguini with Pesto & Pine Nuts |
| Fresh Asparagus with Balsamic Vinaigrette |
| Garlic Herb Bread |
| Praline Cheesecake Bars |
| Menu 6 |
| Blackened Salmon Filet with Field Greens |
| Cherry Tomatoes, Scallions, Calamata Olives and Bistro Viniagrette |
| Toasted Baguettes |
| Lemon Tarts with Raspberries |