Tour of the Library of Congress’ Packard Campus for Audio-Visual Conservation at Culpeper, Virginia.
LUNCH MENU I
PICNIC BASKET
Items Will Be Individually Packaged In Picnic Baskets And Presented To Guests With Silverware Rolled In A Cloth Napkin.
SPICY PECAN CRUSTED CHICKEN
Boneless breast of chicken rolled in a spicy pecan crust, roasted until tender and juicy and presented on a bed of sweet potato matchsticks with honey-Cajun remoulade.
GREEN BEAN AND ROASTED PUMPKIN SALAD
Steamed fresh green beans tossed with grilled portobello mushrooms and chunks of roasted pumpkin in a zesty vinaigrette and topped with toasted pumpkin seeds.
ROASTED POTATO & KALAMATA SALAD
Roasted new potatoes, red onion and kalamata olives in a creamy rosemary-garlic vinaigrette.
SUNFLOWER SEED ROLLS
BLISSFUL BROWNIES
The ultimate rich, fudgey brownies made in small batches with the finest imported chocolate, butter, flour and eggs.
MAPLE LEAF COOKIES
Buttery leaf-shaped cookies flavored with pure Vermont maple syrup.
LUNCH MENU II
PICNIC BASKET
Items Will Be Individually Packaged In Picnic Baskets And Presented To Guests With Silverware Rolled In A Cloth Napkin.
SALMON SALAD WITH CAPERS
Fresh salmon filets, poached and flaked, tossed with capers, julienned sweet onion, and a lemon dill vinaigrette.
WILD RICE SALAD
Wild rice blended with caramelized shallots, seasonings and sun-dried tomatoes.
ASPARAGUS SALAD WITH ROASTED RED PEPPERS
Chilled, blancked asparagus spears & matchsticks of roasted red pepper with a Tarragon Vinaigrette.
ROSEMARY EPI BREAD
Epi bread seasoned with rosemary and olive oil.
PUMPKIN WHOOPIE PIES
Moist pumpkin cookie sandwiches with a spiced cream cheese filling.
ROCKY ROAD SQUARES
A moist, chewy blend of semi-sweet chocolate, toasted pecans and miniature marshmallows, presented in bite-size squares