Event Programs and Photo Albums LG Program 2017 | Page 6

Menu
Passed Hors d’oeuvres
Pecan Crusted Chicken Strips with Sweet and Sour Sauce
Artichoke Misto with Basil Pesto
Lump Crab Salad with Petite Cilantro on a Plantain Chip
Salad
Johns Island Tomatoes, Petite Greens,
Crispy Country Ham, and Brioche Croutons
with Aged Bourbon Vinaigrette
Entrée
Grilled New York Strip with Parsley Chimichurri Sauce
Spiced Rubbed Jumbo Shrimp
Sweet Potato Gratin
Seasonal Vegetable Bundle
Dessert
Pastry Chef’s Assortment of Mini Desserts
20th Anniversary Cake