Thursday, September 21, 2017 Lunch Buffet Menu

Soup

Rutgers Farm Yellow Tomato Soup with Crab and Fresh Basil

Salads

Field Greens with Vinaigrette and Dressing Options
Fresh Mozzarella Tomato Salad with Balsamic Vinaigrette
Barley with Tricolor Peppers in Sherry Vinaigrette
Fresh Seasonal Fruit Salad

Entrees

Carving Station: Pecan and Cranberry Stuffed Turkey Breast with Herb Gravy

Pan Seared Red Snapper with Herb Lemon Sauce and Tapenade
Penne with Mushroom Medley in Roasted Tomato and Fresh Sage Cream
Mashed Idaho Potatoes with Sour Cream and Chives
Sauteed Broccolini with Toasted Garlic Slivers

Desserts

Assorted layer cakes
Pies
Cookies
Brownies
Hot beverage Service