| The menu, devised by Monroe culinary staff and students, featured Tuscany white bean and escarole soup, breast of chicken with mushroom au jus, green beans Amandine and rosemary-roasted red potatoes, homemade focaccia bread with herbs, basil, garlic and parmesan. The scrumptious dessert was shortcakes with strawberry jam, Chantilly Crème, and whipped cream to top it off. To be sure, the POTS clients had a holiday feast to remember! |