2005 December Ambassador's Awards Luncheon

BUFFET STYLE: Assorted Salad Greens/Dressings, Fresh fruits/berries, Tortellini and Artichoke Salad, Chef's Selection of Vegetables, Grilled Chicken Breast with a dried cranberry relish, Charbroiled top sirloin with burgundy mushrooms, Assorted baked rolls and cornbread muffins, iced tea, coffee and the Dessert Station (assorted cakes, pies, mousse.)