ICGS2009 Banquet -- Tuesday May 19 -- Menu Spinach Salad with Mandarin Oranges, Almonds, Strawberries with Poppy Seed Vinaigrette Greek Salad with Romaine & Ice Berg Lettuce, Tomatoes, Cucumbers, Carrots, Red Onions, Feta Cheese and Kalamati Olives with Herb Vinaigrette Dressing Fresh Seasonal Fruit Carving Station: Prime Rib served with Au Jus and Horseradish Sause Tortellini Rosa Grilled Atlantic Salmon seasoned with Dill Sauce (on side) Rice Pilaf Garlic Roasted New Potatoes Asparagus Ratatoulle Rolls and Butter Assorted Pastries Coffee, Tea, Milk