Summer Luncheon 2017 Table Setting and Courses

For today's luncheon, we started off with a arugula salad with blueberries, pecans and feta cheese drizzled with balsamic dressing and a watermelon gazpacho. After, the pasta dish was a pesto linguini with zucchini and ricotta. The main was one of my favorite dishes to make, Chicken Provençal with red onions and lemons. Finally, we finished up with a peach-pecan torte with lemon glaze served with vanilla ice cream.