MENU PROJECT_Solutions - APPETIZER As our appetizer the...

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DINNER THEME SALAD CAPRESE SALAD Served with fresh basil leaves & chiffonade MAIN COURSE GRILLED NY STRIP STEAK Served with Double-Stuffed potatoes & Asparagus Hollandaise DESSERT CHOCOLATE FONDUE Served with fresh fruit and chocolate dipping sauce
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Dewey Bellows Bryant Toth Gavin Moseley Jack Micsak February 15, 2008 Dewey Bellows February 15, 2008 Bryant Toth Lab 3 Gavin Mosley Wed 8:30-11:30 Jake Micsak Menu Project: Dinner Theme We have chosen the dinner theme centered around the main course: the grilled NY strip steak. Our decision is based on the Menu items: Appetizer – Caprese Salad served with fresh basil leaves and chiffonade. Main course – Grilled NY strip steak served with double-stuffed potatoes & asparagus hollandaise. Dessert – Chocolate Fondue which includes sweet bites of fresh fruit skewers served with a warm chocolate dipping sauce.
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Unformatted text preview: APPETIZER As our appetizer, the Caprese Salad will be served as a mixture of intriguing tastes that will complement the rest of the courses. The salads main two ingredients are fresh mozzarella and fresh tomatoes. MAIN COURSE As our main course, the grilled NY strip steak served with double-stuffed potatoes and asparagus hollandaise. The steak will be grilled and finished with an herb butted. The double-stuffed potatoes with be baked and mixed with cheese, butter, herbs, and spices. The asparagus hollandaise will be boiled and lightly drizzled with the hollandaise sauce. DESSERT As our dessert, the chocolate fondue will include an assortment of fresh fruits, such as strawberries and bananas, on skewers. The warm chocolate dipping sauce will remain heated by a flame positioned under the bowl....
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