Festival Luncheon with speaker Brenda Litchfield

Luncheon menu:

Fall Mixed Greens Salad with cranberries & apples, tossed in poppyseed dressing with blue cheese and walnuts on the side.  Dinner Rolls 

Entrée – Shrimp Newburg served in a puff pastry shell

Vegetarian option – Mushroom Bourguignon in a puff pastry shell

Sides – Asparagus & Rice Pilaf

Dessert – Individual sour cream Bundt cakes & strawberries