bon appétit

I haven't really talked about the food that was served at the reception but I want to give the kitchen staff my compliments for a job well done! If I had been served a meal like the one that Luke (pictured here) and his crew prepared, I would have thought I was in an elegant restaurant, and not in a rural New Hampshire camp dining hall! What was on the menu?

Before the meal: fruit trays of fresh pineapple, kiwi halves, grapes, melon, and strawberries; and cheese trays of assorted cheeses and crackers

Main Course:

• Caesar Salad
• Chicken Marsala
• Spinach Fettuchini
• Italian Broccoli (with garlic)
• Fresh bread and butter

Jacquie and Dan chose the menu and Luke & company orchestrated the rest. Bravo!