A different spin from the buffet style, for this occasion we serviced a plated luncheon. Menu consisted of:

Arugula Salad-with roaste tomato,

 jicama, pistachio & balsamic

 vinagrette.

Grilled Chicken-Marinated grilled chicken with

 pineapple & papaya Salsa

Vegetable bouquetiere-Peppers and asparagus wrapped with a chive string.

Wild rice pilaf-More than just rice.

Cheesecake-Garnished with fresh berries and creme chantilly.

Freshly baked rolls with butter