2008 DECEMBER Ambassador Awards Luncheon

BUFFET STYLE:

Assorted salad greens with condiments & dressings.

Fresh fruit and berries, tomato & mozzarella salad.

Stuffed breast of Chicken with Spinach, Prosciutto and Brandied Apricots, Chardonnay Buerre Blanc seared Pork loin 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 andIced tea, water and coffee.