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Bow Tie Pasta Tossed with Red Peppers in a Light Alfredo Sauce Served with Parmesan Cheese on the Side
Rotini Pasta Salad
Gemelli Pasta with Sun-Dried Tomatoes
Mini Tortellini with Sautéed Rock Shrimp, Artichokes, Olives, Garlic, and White Wine Butter Sauce
Butternut Squash Ravioli Tossed with Portabella Mushrooms and Spinach
in a Tomato Cream Sauce
Wagon Wheel Pasta Tossed in a Lobster Newburg Sauce with a Splash of
Sherry
Caesar Salad Garnished with Croutons and Parmesan Cheese
Roasted Tri-Color Pepper Salad with Marinated Artichokes
Alfresco Three Cheese Tortellini Salad Tossed in a Cilantro Infused
Citrus Vinaigrette and Placed on a Bed of Mesclun Salad
Baked Ziti Prepared with a Medley of Fall Vegetables and Served with
Homemade Marinara Sauce
Button Mushroom Cap Salad
Gourmet Old World Breads
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