bharalson@atu.edu. All gratuities are invested in the Walters-Williams Scholarship. Below is the menu for the Thursday, Oct. 10, dinner at Williamson Hall: Appetizer Casino Royal Mussel (Broiled Mussel Topped with a Spicy Panko Bread Crumb Filling and Crispy Bacon) Salad Frico Salad (Parmesan and Cheddar Cheese Salad Bowl Filled with Mixed Greens, Tomatoes and Julien Cucumbers; Served with Your Choice of Dressing) Entrée Grilled Shrimp with Ratatouille (Grilled Shrimp Skewers Served with Panko-Crusted Ratatouille and Crispy Seasoned Polenta over a Tomato Bisque) Or Spinach and Feta Cheese Stuffed Pork Tenderloin (Pork Tenderloin Stuffed with Baby Spinach, Feta Cheese, Bacon, and Breadcrumbs with an Exotic Mushroom Sauce; Served with Sautéed Vegetable Medley and Roasted Potatoes) Dessert Autumn Rangoon (Fall Flavors of Apple and Pumpkin Filled Rangoon Served with Vanilla Ice Cream and Dusted with Cinnamon and Brown Sugar)]]>
