bharalson@atu.edu. All gratuities are invested in the Walters-Williams Scholarship. Below is the menu for the Thursday, Oct. 31, dinner at Williamson Hall Dining Room (description of each course in parentheses provided by Department of Parks, Recreation and Hospitality Administration): Appetizer Caprese Skewers (Cherry Tomatoes and Fresh Buffalo Mozzarella Cheese Skewered with Fresh Basil Leaves; Served with Balsamic Vinaigrette) Salad Gorgonzola Blues (Mixed Greens Tossed with Succulent Blueberries; Topped with Crumbled Gorgonzola Cheese) Entrée Cedar Plank Grilled Salmon (Mouthwatering Filet of Tender Salmon Chargrilled to Perfection on Arkansas’s Finest of Cedar Planks; Topped with a Robust Tomato Basil Cream Sauce and Served with Lemon Saffron Risotto and Grilled Asparagus) Or Mafalda Bolognese (A Rich, Robust, and Elegant Rustic Meat Sauce of a Combination of Ground Beef, Pork, and Veal with Garlic and Herbs over Ribbon-Shaped Pasta; Topped with Grated Parmesan Cheese) Dessert Chocolate Mousse (A Rich, Frothy, and Creamy Chocolate Mousse Served in a Tasty Chocolate Cup; Topped with Whipped Cream and Fresh Berries)]]>
