Catering menu for Saturday

Thought I'd tell you what I've been up to. I've got a luncheon I'm doing Saturday for a group of ladies, with soups and salads. Here's the plan:

Strawberry spinach salad with wontons, red onions, bacon, and sugared pecans.

Butter lettuce and poached pear salad with cashews, shaved parmesan, and a black raspberry vinaigrette.

Greek antipasto salad with artichoke hearts, kalamata olives, feta, pepperoni sausage strips and cannelini beans in a lemon herb vinaigrette.

Sausage, mushroom and wild rice soup.

Tortellini Florentine soup with roasted chicken and sun-dried tomatoes.

Shrimp, coconut and lemongrass soup with rice noodle vermicelli.

Fresh rolls with butter.

Tri-chocolate dipped strawberries.

Lemon water.

I'm a little worried about the client's budget. She's too generous for her own good. I hope we can do all of this. Maybe we'll have to pare it down. If we do I won't tell you. You just imagine it like this OK?

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