The Menu

Dinner was set up at buffet stations: A grill station featured ahi tuna with wasabi sauce, halibut with garlic-lemon sauce, carved roast tenderloin of beef with brandy rose-peppercorn mushroom sauce, and grilled asparagus; a cold station had spinach salad with blueberries, strawberries, almonds, and dill vinaigrette, plus pan roasted potatoes with a chilled summer vegetable salad; and a third station offered bread, veggies, and cheeses.