Death Valley Wildflower 3/9 - 3/11 2001

MENU

Friday Dinner

Appetizer:

Chardonnay and pepper cured salmon filet

Lavosh chips

Chive creme fraiche

Quesadillas

Assorted fruits

Kalamata olive bread

Salade:

Radish salad with chili spiked vinaigrette

Entree:

Grilled chicken breast in a tequila-lime marinade

Dessert:

Lemon bars with raspberry sauce and butterchunch

Saturday Breakfast

Pancakes

Bacon

Scrambled eggs with mixed vegetables

Saturday Lunch (Picnic at Golden Canyon)

Kibbie meatballs with pita bread and tzatziki dressing

Peanut butter, carrot, raisin and orange juice sandwiches

Chocolate cake (Greens)

Saturday Dinner

Appetizer:

Grilled brined chicken wings with beer-barbecue sauce

Polenta crostini

Bread:

Dinner rolls

Salade:

Spring greens with feta, candied nuts and basalmic vinaigrette

Entree:

Chili crusted sirloin steak and salmon

Grilled asparagus (maybe)

Baked potatoes (maybe)

Dessert:

New York style cheesecake

Sunday Breakfast::

Cured salmon and eggs

Sausage

Bagels with cream cheese

Sunday Lunch:

Bombay tuna salad

Turkey breast sand with cranberry relish (maybe)

Asst. Fruits

Cookies