Friday:

Appetizers Cheese and Crudite Guacamole, Pico de Gallo, Olive Tapenade Baked Whole Wheat Chips Cold Roasted Asparagus Dinner Chicken Piard Roasted Baby Carrots Tofu Grilled Polenta Black Bean Salsa Basil Mayo Encrusted Cod Filet Steamed Brown Rice Dessert Assorted Brownies  

Saturday:

Breakfast Scrambled Eggs Home Fries Grilled Turkey Ham French Toast (Flavored Syrup) Omelet Station   Lunch Eggs ala Neu Blackened Shrimp with Remoulade Filled Pastry Assorted Sushi Fresh Mozzarella and Tomato Watermelon Poke Avocado Sliders Chicken Salad Tacos Angel Hair Vegetable Twist Lettuce Cups Brie and Raspberry Sliders Cucumber Rollatini with Strawberry Salsa Dessert Key Lime Mousse Cups Cayenne Coconut Truffles Chocolate Strawberries Creme Brulee   Dinner Watermelon Carpaccio with House Arugula and Fresh Blueberries Salmon Cakes Sliced Roast Sirloin Brussel Sprouts Garlic Rosemary Roasted Potatoes Sundried Tomato Tofu Zucchini Boats Carving Station- Stuffed Pork Loin Dessert Crepe Suzette  

Sunday:

Breakfast Scrambled Eggs Turkey Sausage Links Denver Scrambled Eggs Egg White Florentine Home Fries Pancakes Fruit Smootie Station   Lunch Chicken Scampi with Capers Herb Roasted Spinach Ravioli with Tomato Salsa Herbed Couscous Green Beans with Garlic and Oil Curried Chickpeas Dessert Lemon Blueberry Cheesecake Bar