Thursday, October 19th, 2017 Lunch Buffet Menu

*V=Vegetarian   *Vg=Vegan  *GF=Gluten Free

Soup

Moroccan Vegetable Soup with Wild Rice*Vg*GF

Salads

Field Greens with Vinaigrette and Dressing Options*V
Three Bean Tuscan Salad*Vg*GF
Quinoa Salad with Apples and Dried Cherries*V
Medley of Fresh Seasonal Fruit*Vg

Entrees

Carving Station: Southwestern Marinated Flank Steak with Barbecued Onion Demi Glace

Roasted Atlantic Salmon with Grape Tomatoes in a Leek Cream Sauce
Agnolotti with Spinach and Four Cheeses in a Tomato, Olive and Caper Sauce*V
Herb Roasted Baby Tricolor Potatoes*V
Sauteed Fresh Vegetable Medley*V

Desserts

Assorted layer cakes
Pies
Cookies
Brownies
Hot beverage Service