Hors d’oevres
Bruschetta
Seasoned Shrimp
Deviled Eggs

Salad
Romaine salad with carrots and balsamic vigarette

Entrees:
Sliced Roast Beef
Baked Lemon Chicken
Spagetti and Meatballs
Roasted New Potatoes
Green Beans with almonds

Desserts:
Apple Cobbler
Chocolate Mousse