Sample Lunch Menu

Herbed salmon with lemon caper sauce and grilled lemon slices
Grilled chicken breast with black currant-rhubarb glaze
Artichoke, roasted pepper and tomato tart with goats cheese
Glazed baby vegetables
Crisp corn risotto cake
Fall green salad with dried cranberries and toasted almonds an Vermont goats cheese
Baskets of warm bread and sweet butter

Buffet Dessert
Upside down pineapple-ginger cake with coconut ice cream
Almond cake with summer berries and lemon crème fraiche
Jasmine scented crème brûlée

Brewed teas, coffee and decaffeinated coffee