khall18@atu.edu. Below is the menu for the Thursday, Dec. 4, dinner at Williamson Hall: Appetizer Mushroom and Pancetta Bruschetta (Sautéed Mushrooms and Pancetta Served on Toasted Italian Bread Topped with an Espagnole Sauce) Soup Tuscan Tomato White Bean Soup (A Creamy Soup Made with Tomatoes and White Beans, Topped with Parmesan Cheese and Fresh Herbs) or Salad House Salad (Iceberg and Romaine Lettuce Topped with Cherry Tomatoes, Carrot Slivers, Red Onion; Served with Your Choice of Dressing) Entrée Panko-Crusted Cod (Oven-Roasted Cod Crusted with Herbs and Served Over Wild Rice Pilaf, With Sautéed Spinach and Roasted Tomatoes with a Lemon and Dill Sauce) or Braised Balsamic Chicken (A Pan-Seared Chicken Breast, Braised in a Mixture of Balsamic Vinegar and Tomatoes; Served with a Trio of Colorful Sautéed Peppers and Onions and Steamed Rice) Dessert Loukoumades (Freshly Made Greek Donuts, Drizzled with a Honey Syrup and Topped with a Cinnamon and Sugar Mixture)]]>
