AMS-DTW, April 18, 2013


Menu, click to view.


Hot towel


Thai Coconut Soup


Smoked Salmon and Grilled Shrimp


Pretzel Bread


Salad with Balsamic Vinegar and Olive Oil (Creamy Dill also available)


Grilled Filet of Beef with Port Wine Sauce, Roasted Potato Wedges, and Asparagus

Didn't take a picture of the sundae for dessert.


Black and Blue Salad with Beef Tenderloin and Crumbled Blue Cheese, served with Potato Salad, Breadsticks, and Seasonal Fresh Fruit