|
Warm Spinach and Artichoke Dip with French Bread
*
Fresh Tossed Mixed Green Salad with Homemade Dressing
*
Fresh Seasonal Grilled Vegetable served room temperature tossed in
Balsamic Vinaigrette to include Eggplant, Yellow Squash, Zucchini,
Mushrooms and Steamed Asparagus
*
Glazed Carrots or Roasted New Potatoes topped with Fresh Thyme
*
Grilled Chicken Breast topped with Roma Tomatoes and Mozzarella Cheese,
served over a bed on Spinach
*
Orange and Mint Iced Tea
|
 |
