SALT Kitchen - Catering for Uehiro Graduate Philosophy Conference
March 7th Dinner
Grilled Chicken
Roasted carrots, fennel, potatoes, jus
Frisee Salad- mustard vin, migas, pickled shallots, pancetta lardons
Brownies
March 8th Lunch
Roasted Veggie Panini- goat cheese, peppers, local summer squash
Quinoa Salad
Cookies
March 9th Lunch
Local Shrimp Wraps
Napa Cabbage Chop Salad
Cookies
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