MENU RD - VI. Spring Greens with Toasted Almonds and...

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VI. Spring Greens with Toasted Almonds and Mandarin Orange-Ginger Dressing Grilled Petite Filet Mignon with a Wild Mushroom Demi Glaze Herb Roasted Potatoes Fresh Seasonal Vegetables Above entrée accompanied by: *Sautéed Chicken Marsala $74.95 per person with 3 hours of open bar $80.95 per person with 4 hours of open bar *Grilled Salmon with Green Peppercorn Sauce $76.95 per person with 3 hours of open bar $82.95 per person with 4 hours of open bar -or- *Broiled 5oz. Lobster Tail with Drawn Butter $88.95 per person with 3 hours of open bar $94.95 per person with 4 hours of open bar Deluxe Hors d’Oeuvres Reception Champagne Toast Vegetable Crudité with Spring Herb Dip International Cheese and Fruit Display and Crab Claws with Lemon, Cocktail and Mustard Sauces Smoked Fish Dip with Assorted Crackers Carved Prime Rib of Beef, Au Jus, with Horseradish Sauce, Silver-Dollar Rolls Assorted Canapés Antipasto Kabobs
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This note was uploaded on 03/05/2011 for the course TOUR 190 taught by Professor Daniels during the Fall '09 term at George Mason.

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MENU RD - VI. Spring Greens with Toasted Almonds and...

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