We displayed this dinner after the board meeting. The menu consists
of:
Herbed rolls with apricot butter
Frissee salad with candy striped beets,
sugared walnuts, maytag blue cheese and a honey champagne dressing
The entrée
included spring frenched chicken breast with confetti vegetables and herbed
butter sauce, red lentil rice pilaf and lemon parmesan asparagus
The tarts are
a paradise tart with key lime decorated with candied mango, toasted coconut and
rum Chantilly cream.
We did an Orange Brandy Alexander for cocktails and
assorted beer.
The board members made it a point to come to the kitchen to tell
us how impressed and pleased they were with the meal. Enjoy.
