Plated Luncheon

Salad

Arugula and spinach are tossed with balsamic vinaigrette and garnished with sliced jicama, toasted pistachios, roasted tomatoes and a chevre topped crostini

Entrée

Marinated grilled chicken topped with a papaya red onion salsa and served with a wild rice pilaf and a bouquetiere of fresh vegetables

Dessert

Cheesecake topped with fresh berries and whipped cream

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