Neian and Joseph Corr: MENU
We are having a Mediterranean menu, prepared by the Chef for Paradise and Spring Creek Lodge, Drew Kondash.
Hors d'oeuvres Table
Hummus, Tabbouleh and Baba Ghanouj with Pita Points
Stuffed Grape Leaves with Rice and Currants
Domestic and Imported Cheeses
with assorted Crackers
Grill Station
Skewers of Marinated Lamb, Beef , Chicken and Fish
served with Saffron Rice Pilaf
Falafel Patties with Cucumber Salad and Tzatziki Sauce
Pasta Salad Station
Imported Italian Whole Wheat Penne
with an Herbal Vinaigrette
served with assorted Toppings
Kalamata Olives Red Onion Feta Cheese Roasted Red Pepper Strips |
Toasted Pine Nuts Cherry Tomatoes Fresh Mint and Lemons |
Table of Sides
Caesar Salad
Grilled Marinated Vegetable Assortment
with Portobello Mushrooms, Zucchini, Peppers, Eggplant
Fruit and Chocolate Station
Assorted Fresh Seasonal Fruit display
with Belgian Chocolate Fondue for Dipping
