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spring/summer 2011 Menu

spring/summer 2011 Menu. NEW Vegetable Side Dish Oven roasted potato medley Red skin potatoes, Zucchini, yellow squash, asparagus, red peppers, olive oil blend, garden blend spices.

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spring/summer 2011 Menu

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  1. spring/summer 2011 Menu NEW Vegetable Side Dish Oven roasted potato medleyRed skin potatoes, Zucchini, yellow squash, asparagus, red peppers, olive oil blend, garden blend spices All new dinners served with Spring Salad & standard beverages. Choose Strawberry Shortcake or Fruit Cioccolata topped with Ganache or White Chocolate Mousse in chocolate cup $19.95 Spring Salad - assorted greens with water chestnuts, shredded carrots, red pepper strips and crispy wonton noodles drizzled with special KU House Dressing • Steamed Cod with Shitaki Mushrooms seasonedwith ginger, scallions, cilantro, salt, pepper and soy sauce over filets of cod served with jasmine rice and stir fry veggies • Baked Panco Salmon Salmon filets lightly seasoned with salt, pepper and olive oil, breaded with Panco crumbs, horseradish blend. Baked to perfection and served with roasted potato medley • Grilled Beef Tender Tips on a bamboo stick Seasoned with smoked Asian BBQ sauce, served over stir fried vegetables with rice croquettes • Roasted Lemon Chicken PiccataSautéed chicken breast in a light lemon butter sauce with capers and shallots, fresh chopped parley, served over fettuccini noodles, served with fresh broccoli flowerettes • New Vegetarian Options Pasta Rolls $13.95 Southwestern Vegetable Blend or Vegetable Medley w/EdamameBeans Hors D’oeuvres Panco Salmon Bites $24.95 dz Rice Croquettes with Shitaki mushrooms $8.95 dz Crabmeat or Vegetarian Wonton Roll $14.95 dz NEW KABOB PICNIC Chicken, steak and veggie Kabobs Potato salad, baked beans, chips, fresh fruit salad Apple pie or small Otis cookies lemonade and iced tea $13.95 Ask about our many other “Specially Priced” popular buffets http://dining.udayton.edu/cateringMenu.aspx

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