SAN DIEGO CALIFORNIA - Gene Vance Jr. Foundation

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Red Velvet Cake Triple Chocolate Mousse Cake Pan Seared Chicken Breast / Lemon, Capers, Oven Dried Tomatoes, Roasted Potatoes Grilled Salmon / Herbed Garlic Butter and Red Pepper Risotto Grilled Tri-tip / With Peppers, Green Onion, Balsamic Jus Bouquet of Marinated and Grilled Vegetables Fruit Tart of the Season with Fruit Coulis Tiramisu / Espresso Soaked Lady Fingers, Cocoa and Mascarpone Strawberry Shortcake Wednesday Hot Buffet lunch American Comfort l $ 32 Today’s Soup Chopped Salad / Romaine, Iceberg, Diced Tomatoes, Chopped Hard Boiled Egg, Blue Cheese Crumbles, Bacon, Creamy Vinaigrette Traditional Homemade Cole Slaw Whole Grain Mustard Potato Salad Crispy Buttermilk Fried Chicken Classic Beef Meatloaf / Wild Mushroom Sauce, Crispy Fried Onions Macaroni and Cheese / Spiral Pasta, Creamy Cheese Blend Panko Crusted Tilapia / Chimmichurri Sauce Green Beans and Caramelized Onions Seasonal Fresh Vegetables Southwest Style Corn Bread Carrot Cake the Cream Cheese Frosting Red Velvet Cake Triple Chocolate Mousse Cake LUNCH - PLATED LUNCH Plated Luncheons Require a Minimum of 10 Guests All Plated Luncheons Include Three Courses, Artisanal Bread and Sweet Butter, Just Now Brewed Coffee, Decaffeinated Coffee, a Selection of Black, Herbal and Specialty Teas and Iced Tea, on request. Plated First Course Please Select One Baby Field Greens Salad Cherry Tomato, English Cucumber, Vegetable Vermicelli Balsamic Vinaigrette Traditional Caesar Salad Romaine Hearts, Shredded Parmesan Cheese, Garlic Croutons, Caesar Dressing Baby Spinach Salad Roasted Pecans, Pears, Bleu Cheese Crumbles, Herb Vinaigrette Iceberg Wedge Diced Tomato, Bacon, Bleu Cheese Crumbles, Champagne Vinaigrette or Blue Cheese Dressing Today’s Soup San Diego Chicken Tortilla
Fried Julienne Tortilla Strips and Crème Fraise Tomato Bisque Crème Fresh with Basil Oil Creamy Corn and Potato Chowder Plated Main Course Please Select One Chilled Entrées Seared Tuna Nicoise Salad | $27 Sliced Ahi Tuna, Local Greens, New Potatoes, Green Plated Main Course Please Select One Includes Chef’s Choice of Seasonal Vegetables Hot Entrées Classic Chicken Picatta | $26 Lemon-Caper White Wine Sauce, Vegetable Rice Pilaf Herb Marinated French Chicken Breast | $26 Grilled red Peppers, Cabernet Reduction Roasted Tri-tip of Beef | $29 Peppercorn and Red Wine Demi Glace, Yukon Gold Mashed Potatoes Roasted Pork Tenderloin Roulade | $28 Dijon Demi-Glace, Wild Rice Pilaf Whole Grain Mustard Crusted Salmon | $27 Lemon Herb Butter Sauce, Vegetable Rice Pilaf Portobello and Vegetable Short Stack | $26 Roasted and Grilled Zucchini, Squash, Eggplant, Red Onion, Peppers, Wilted Spinach, Pesto Oil Plated Dessert Please Select One Decadent Chocolate Mousse with Seasonal Berries and Whipped Sweet Cream Lemon White Chocolate Cake Fruit Tart of the Season with Fruit Coulis Carrot Cake with Cream Cheese Frosting Cheesecake with Fresh Fruit Compote Beans, Kalamata Olives, Egg, Tomato, Red Wine Vinaigrette Barbeque Ranch Chicken Salad | $24 Diced Chicken, Local Greens, Black Bean and Corn Relish, Cheddar Cheese, Tomato, Tri-Colored Tortilla Strips, Ranch Dressing Grilled Chicken Caesar Salad | $24 Sliced Chicken, Baby Romaine, Shaved Parmesan, Garlic Croutons, Caesar Dressing ++Substitute (4) Large Poached Shrimp | Add: l $3.5 Triple Chocolate Mousse Cake Strawberry Short Cake Chocolate Éclair Tiramisu / Espresso Soaked Lady Fingers, Cocoa and Mascarpone
Page 1 and 2: BREAKTHROUGH LEADING EDGE INNOVATIO
Page 4 and 5: THE NAVAL MEDICAL CENTER SAN DIEGO
Page 6 and 7: P R O G R A M 1 DAY 1 - September 1
Page 8 and 9: C. REMODELING, RESTORATION and AEST
Page 10 and 11: C. REMODELING, RESTORATION and AEST
Page 12 and 13: The Gene Vance Jr. Foundation For C
Page 14 and 15: Unified C.A.R.E. is a collaborative
Page 17 and 18: The Gene Vance Jr. Foundation For C
Page 19 and 20: Imported and Domestic Cheese and Me
Page 21 and 22: RECEPTION - HOT CANAPÉS Priced Per
Page 23: Monday and Thursday Hot Buffet Lunc

SAN DIEGO CALIFORNIA - Gene Vance Jr. Foundation

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