2009 November Ambassador Lunch Meeting

MENU:

(1) Asian Steak Salad: Tender slices of Teriyaki Glazed Sirloin served with Enoki Mushrooms, Snap Peas, Fresh Ginger and Bok Choy.

(2) Monterrey Chicken Sandwich: Citrus Grilled Chicken topped with sliced Avocado & Pepper Jack Cheese.

(3) Chicken Fried Steak: Tender steak with homemade mashed potatoes, sausage and black pepper gravy and a buttered corn cobette.

 (4) Salmon BLT: Citrus Seared Salmon with bacon, lettuce, tomato, topped with Cilantro Lime Mayo, served on Sourdough Bread.

Dessert: Strawberry Short Cake