Buffet Menu 2 PDF Print

 

 

 

Springtime chicken stew

with glazed carrots, peas and mushrooms

 

Steamed saffron rice

 

Baked penne pasta

with Italian vegetable ragout and three cheeses

 

Lentil, feta cheese and watercress salad

 

Caesar salad

 

Marinated vegetable salad

 

Assorted cookies and brownies

 
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