.

RESERVATION CUT OFF DATE - APRIL 1, 2008

WE WILL BE HAVING A BUFFET STYLE MENU

• Roast Prime Rib of Beef Au Jus w/ fresh horseradish sauce
• Poached Wild Pacific Salmon with Lemon Dill Sauce
• Fresh Seasonal Fruits & Berries
• Seasonal Green Salad with Choice of Dressings
• Penne Pasta with Grilled Vegetables & Sun-dried Tomato Vinaigrette
• Cucumber-Olive with Smoked Tomatoes & Feta Cheese
• Spinach & Romaine with Mandarin Oranges, Fresh Mushrooms, Crumbled Bacon (will be on the side), Hard Cooked Egg, Caramelized Walnuts & Tarragon Vinaigrette
• Fresh Seasonal Vegetables
• Blended Wild Rice
• Herb Roasted New Red Potatoes
• Warm Assorted Rolls
• Desserts: Caramel Apple Tart

   Double Chocolate Cake

   Marionberry Cheese Cake

• Served with Starbucks Regular & Decaf Coffee, Tazo Hot & Iced Tea or Milk

YVONNE McKIM - yvonne@mckim.org

SUE CARBAJAL - coreymore@aol.com