DINNER MENU – NYIFT Dinner Meeting on September 17, 2019
McLoone’s Boathouse
SALAD
Strawberry with Mixed Greens, Walnuts, Feta Cheese,
Strawberry slices & Balsamic Vinaigrette
ENTREE choice of:
CHICKEN FLORENTINE stuffed with Spinach & Mozzarella,
topped with Marinara
PEPPER CRUSTED SALMON topped with Brown Sugar Glazed Pineapples
PASTA (Vegetarian Option) Cheese Tortellini Primavera
SIDES:
Rice Pilaf & Haricot Vert (thin French green beans)
DESSERT
Chef’s selections of Pastries, Coffee & Tea