Awards Luncheon

passed hors d’oeuvres

brie, pear and almond purse

cheddar and mango chutney croustade

crab cakes with spicy mango salsa

chicken and artichoke salad on parmesan cup topped with a red onion jam

creamy Thai sweet potato bisque with coconut milk, chili and lime

freshly baked breads

seared tuna steak with ginger-sesame glaze, wasabi cream and sesame seaweed salad

wild mushroom and black rice pilaf, green with sautéed red and yellow peppers

trays of petit sweets on the guest tables

lemon meringue, chocolate dipped strawberries, coconut macaroons and toffee chip shortbread

coffee, decaf and assorted teas