Washington and Lee University
Dinner Salad
Chicken Piccata
Sardinian Cous Cous and Haricots Verts
Homemade Fettucini
with Grilled Shrimp, Spring Peas, and Prosciutto
in a White Wine and Olive Oil Sauce
Filet Mignon
Roasted Potatoes and Asparagus
or
Homemade Butternut Squash Ravioli
with Brown Butter and a Balsamic Reduction
(vegetarian)
Hazelnut Cheesecake
with a Butter Pecan Crust
or
Vanilla Ice Cream
with Warm Strawberry Compote and Fresh Mint