Lunch Menu for Friday, November 20, 2009
Our Soup today will be:
Brunswick Stew
Featured on our Carving Station:
Grilled Flank Steak
Our two Entrées will be:
Grilled Chicken with Apple Brandy Sauce
and
Baked Salmon with Herb Butter
Chef's selection of Vegetables and Starch will be:
Zucchini & Tomatoes, Ginger Carrots, and Saffron Rice
