The Menu:
- Poached Salmon with black pepper, minced garlic and fennel seed
- Wild Sea Scallops wrapped in Applewood Cured Bacon
- Steamed Shrimp
- Steamed Asparagus
- Mini Twice-Baked Rosemary Yukon Golden Potatoes
- Pasta Salad with Celery, Spinach and Peas.
No dessert this year--breakfast was dessert!
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