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2008 BANQUET
MENU
Mushroom Confit Salad
With Composed Greens and Pesto Crostini
Aged Balsamic Vinaigrette
Coffee Crusted Filet Mignon with Caramelized Onions and Port Wine Reduction
Paired with
Provencal Herb Crusted Chilean Seabass with Pernod Beurre Blanc
Dauphinoise Potato
Asparagus, Yellow Squash and Baby Carrot
Warm Rolls and Butter
Alternating Desserts of
Chilled Chocolate Souffle
&
Vanilla Creme Brulee with Chocolate Dipped Shortbread
Freshly Brewed Starbucks Coffee and Tazo Teas
To request a vegetarian or other special meal, please contact Bill Taylor or 281-488-2733 by April 18.
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Page Last
Updated: 3-25-08