Passed hors d’oeuvres
Traditional Bruschetta | Toasted Cheese Ravioli | Grilled Chicken & Vegetable Kabobs
Starter
Baxters Salad (Baby mixed greens with smoked gouda, red onion, diced roma tomato, shredded carrot, green apple, candied walnuts. Served with house ranch or champagne vinaigrette.)
Main Course
Whiskey Glazed Stuffed Chicken Breast | Garlic Butter Whipped Russet Potatoes | Herb & Black Pepper Roasted Green Beans
Dessert
Mini Crème Brûlée
Find more information and register here.
If you have dietary restrictions, please email Kirstin at mindiola@illinois.edu by Friday, November 28.
