Appetizers:
Bacon-wrapped dates stuffed with chorizo
Parmesan puffs
Goat cheese grapes
Dinner:
Mixed green salad with dried cranberries, butternut squash, feta cheese, candied pecans and sherry vinaigrette
Supreme breast of chicken stuffed with goat cheese spinach dressing
Poached asparagus
Rice pilaf with a confetti of vegetables
(Vegetarian stuffed sweet potato available upon request.)
Dessert:
Chocolate torte served with melba and fresh berries
(A vegetarian entrée is available upon request by contacting Christina at clc@illinois.edu no later than Nov. 25.)
