2007 December Ambassador's Awards Luncheon

BUFFET STYLE: Assorted salad greens with condiments & dressings. Fresh fruit and berries, tomato & mozzarella salad. Stuffed breast of Chicken with Spinach, Proscuitto and Brandied Apricots, Chardonnay Buerre Blanc seared Porkloin with Tomato-Ginger Chutney Port Balsamic Vinaigrette Oven roasted new potatoes and roasted vegetables. Assorted baked rolls & cornbread muffins. Dessert Station to include assorted cakes, pies and mousse and Iced tea, water and coffee.