bharalson@atu.edu. Below is the menu for the Thursday, Oct. 3, dinner at Williamson Hall: Salad House Garden Salad (Fresh Garden Salad with Lettuce, Black Olives, Red Onion, Roma Tomato, Croutons, and Parmesan Cheese Served with Ranch Dressing) Entrée Grilled Pork Fillet with Red Wine Gorgonzola Sauce (Herb-Seasoned Grilled Pork Fillet Topped with a Red Wine Gorgonzola Cheese Sauce; Served with Garlic Mashed Potatoes and Grilled Asparagus) Or Cheese Ravioli with Grilled Chicken (Cheese-Filled Ravioli in a Creamy Spinach Sauce Served with Grilled Chicken and Garlic Bread) Dessert Maple Bacon Creme Brulee (Maple Flavored Classic Custard with a Crisp Caramelized Sugar Topping and Maple Candied Bacon)]]>
