NATIONALS 2009

Banquet Menu

Friday March 13, 2009

Chef Tim Knorr

Buffet service

~Salads~

Garden

Tri-colour pasta and sun dried tomato

Greek

Creamy coleslaw

Broccoli and cheddar cheese

Assorted pickles

~Pasta~

Penne with roasted red pepper sauce

Vegetable lasagna

~Entrees~

Carved roast sirloin of beef

Salmon filets with lemon dill béarnaise sauce

Chicken breast served with wild mushroom wine sauce

~Starches~

Wild and brown rice pilaf

Roasted rosemary potatoes

Mashed potatoes with roasted garlic

~Vegetables~

Honey glazed baby carrots and turnip

Yellow and green beans

~Dessert~

Assorted pies

(Apple, blueberry, lemon meringue and pumpkin)

Assorted breads, crisps

Coffee and tea