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Flounder Roulade with shrimp stuffing in a lemon white wine sauce. Served with chef's potatoes and vegetables. Petite Filet with sauteed mushrooms in a tawny port wine sauce. Served with chef's potatoes and vegetables. Sauteed breaded chicken breast with honey Dijon sauce on the side. Served with chef's potatoes and vegetables. Vegetarian stir-fry served over rice with pineapple soy sauce. Turkey and bacon sandwich with cheese, lettuce, and tomato on French bread roll. Sliced baked ham and Swiss cheese on rye with Dijon mustard.
salad, beverage and dessert. Morning Break-Upon arrival. Assorted juices, seasonal fruit, fresh coffee cakes and muffins, freshly brewed coffee, tea, and brewed decaffeinated coffee. Afternoon Break-Placed in room during lunch. Assorted sodas, freshly brewed coffee, decaffeinated coffee, tea, and a variety of healthy snacks. |