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Labor Day Menus         For the Labor Day menu, I have written two menus. One for the meat and fish eaters, and the second for vegetarians. Both menus share the same antipasto (appetizers) and desserts. There are both for 8 people, or combine both menus together for a larger crowd. Meat/Fish Menu Antipasto Salad Grilled Breasts of Chicken Grilled Dijon Honey Mustard Salmon North African Salsa Spicy Corn on the Cobb Baguette or bread of your choice Fresh Fruit Salad with Lime Dressing Store bought cookies Cabarnet Sauvignon or Chardonnay Vegetarian Menu Antipasto Salad (Vegan without the cheese) Boursin Quiche (Ovo-lacto) Grilled Vegetables on Saffron Rice (Vegan) Spicy Corn on the Cobb (Ovo-lacto; for vegan use soya margarine) North African Salsa (Vegan) Baguette or bread of your choice Fresh Fruit Salad with Lime Dressing Store bought cookies Pinot Grigio Copyright © 1999 - 2008, Culinary Chef®. All Rights Reserved. Culinary Chef® is a registered trademark. || Denotes premium content or requires the purchase of a culinary product. Privacy Statement || Contact Us