GOURMET BUFFET

Salad

Classic Caesar

Served with a Warm Basket of Home Made Dinner Rolls

Hot Entrees

Chef's Carving Station  

Grilled Marinated Sliced Steak

Chicken

Vienna - Rubbed with Dijon Mustard, Sauteed,

served AuPoivre with Crispy Fried Onions

From The Sea

Tilapia Oreganata - Fresh Oregano and Herbs

with a Tomato and Red Onion Salsa

Pasta

Bolognese

Medley of Fresh Garden Vegetables Steamed to Perfection

Afters

Artistically Decorated Occasion Cake Created for the Class of 1961!

Served with Freshly Brewed Columbian Coffee, Tea & Decafe

Beverages

Open Bar

Liquor, Beer, Wine and Soda

 Click For Class 61 Index