Here is the menu for May 16-17: 1. Crudite with herbed cheese in a bread cup 2. Cream of Carrott soup with ripe Jonathan apples 3. Grilled chicken caprese salad with a balsamic reduction 4. Lemon-thyme infused fettuccine tossed in a citrus garlic sauce with fresh asparagus 5. Lollipop lamb chops with a chimichuri sauce with smashed three cheese cauliflower 6. Apricot-basil cream petite galette
Posted on: Tue, 29 Apr 2014 18:57:27 +0000
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