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