BUFFET DINNER 1

MARINATED LONDON BROIL (flank steak)
carved by the chef with horseradish

BAKED SALMON ADMIRAL
with a fresh dill and white wine sauce

SEASONAL VEGETABLES
fresh

RED ROASTED POTATOES
with butter and rosemary

ROLLS AND BUTTER
CAESAR SALAD
tossed with parmesan cheese

FRUIT AND BERRIES (SEASONAL)
nicely decorated on a mirror

THE CHEESE TRAY
from europe and oregon

TOMATO CUCUMBER SALAD
with fresh dill and sour cream dressing

ASSORTED HOLIDAY DESSERTS
carrot cake, cranberry cheesecake, chocolate
cheesecake, hazelnut cheesecake with raspberry sauce

COFFEE AND TEA