Title: Chateau Clarke Menu August 17, 1996
Categories: Holiday Blank
Yield: 2 Servings

COCTAILS
		Lemon lime soda
		Maraschino cherries
FIRST COURSE
		Warm dinner rolls
		Seedless green grapes
MAIN COURSE
		"Chicken in Pastry #2"
		Salad-in-a-bag
		Croutons
		"Raspberry Dressing"
		Minute rice
DESSERT
		"Three Berry Sauce"
		Vanilla ice cream
		Chocolate cake
		Chocolate icing
		Candles
		Vanilla icing
		Various hot drinks

Neil's 30th Birthday - a romantic dinner for two, with dessert for possibly more, if visitors drop by.

Have dinner on the back porch. Use the Waterford and the Lenox. Have colorful summer flowers & tall candlesticks. Use a pale green tablecloth & decorate with white Christmas lights. Dinner should be late, so that the candlelight & Christmas lights have an effect.

For Cocktails: Serve soda with a maraschino cherry & some cherry juice.

For the First Course: Warm the dinner rolls in the oven for a few minutes & serve in a bread basket. Serve the washed grapes on a nice plate in the center of the table.

For the Main Course: Serve the chicken, rice, & salad all on the same plate, so that the salad dressing can dribble over onto the chicken. It's good that way.

For Dessert: Presumably there will be more people at this point, so serve dessert buffet-style. Depending on how many people there are, the good china may not be a good idea... Have a kettle of hot water, and then a variety of coffee, tea bags, & hot chocolate. Serve the ice cream with three berry sauce dribbled on top. The cake should be a regular cake-mix, cooked in a heart-shaped pan & frosted with regular chocolate frosting. Use vanilla & pink & purple food coloring to write a happy birthday message.

Source: Lisa Clarke

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