PNWNAS 1996

Tenth Annual Pacific Northwest
Numerical Analysis Seminar








Dinner Menu




APPETIZERS
Served by the server

PROCIUTTO TORTILLA SPIRALS
Cream cheese, Russian mustard, mayonnaise, flour tortillas, prociutto, chives, Boston lettuce.

TOMATO HERB BRUSCHETTA
Garlic, tomatoes, fresh basil, olive oil, chevre goat cheese, toasted French bread.


ENTREES
Served on the buffet table

ARUGULA SALAD
Blue cheese, corn, tomatoes, celery, arugula, oak leaf lettuce, balsamic vinaigrette.

POTATO SALAD
red potatoes, gammon bacon, mayonnaise, dry mustard, thyme, allspice, turmeric, cayenne pepper, hard-boiled eggs, pickles, celery, white onion, parsley.

COLD POACHED SALMON AND DILL SAUCE
Poached salmon served cold, sliced into portions and served with a dill sauce.

BREAD AND BUTTER
Loaves of herb bread, sliced.


DESSERT
Served on the buffet table

CHEESE CAKE
Served with a fresh berry sauce and whipping cream.




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Revised August 26, 1996 by Manfred Trummer (mrt@cs.sfu.ca).