bharalson@atu.edu. All gratuities are invested in the Walters-Williams Scholarship. Below is the menu for the Thursday, Nov. 14, dinner at Williamson Hall Dining Room (description of each course in parentheses provided by Department of Parks, Recreation and Hospitality Administration): Appetizer Crab Stuffed Mushrooms (Fresh Mushrooms Filled with a Mixture of Celery, Onions, Bell Pepper, Crabmeat, and Parmesan Cheese; Topped with Cheese and Baked in a Buttery Wine Sauce) Soup Sweet Potato Soup (A Rich and Creamy Sweet Potato Soup Served with a Dollop of Savory Whipped Cream) Entrée Pork Tenderloin with Blue Moon Orange Sauce (Roasted Pork Tenderloin Topped with Blue Moon Orange Sauce; Served with Fontina Risotto Cakes and Grilled Garlic Parmesan Zucchini) Or Coconut Chicken with Apricot Sauce (Pan-Fried Strips of Chicken Breast Coated in Coconut Crumbs Topped with an Apricot Sauce; Served with Mushroom Risotto and Roasted Garlic Lemon Broccoli) Dessert Caramel Bourbon Pecan Pie (A Classic Pecan Pie Served with Vanilla Ice Cream and Drizzled with a Caramel Bourbon Sauce)]]>
