Menu

The Cushman Salad
Spring Mix, Mandarin Oranges, Craisins and Sunflower Seeds
Tossed in a Raspberry-Orange  Vinaigrette

Chuck Roast Tender Bites
Slices Served in a Chafer
With Sides of Horseradish and Homemade Steak Sauce

Chicken Pot Stickers Served with Thai Chili Sauce

Double Cream Brie with Caramel Pecan Topping
Wrapped and Baked in a Puff Pastry
Served with Strawberries, Red and Green Grapes and Fresh French Bread

Blanched Asparagus and Steamed Haricot Verts
Garnished with Roasted Red Peppers Marinated in White Balsamic Vinaigrette

Wild Mushroom Ravioli
With a Sherry Cream Sauce Topped with Toasted Pine Nuts

Miniature Twice Baked Potatoes Topped with Cheddar Cheese

Coconut Shrimp
Beer Battered, Lightly Fried and Dusted with Dry Coconut Served
with Marmalade Mustard Horseradish Dipping Sauce