Sous chef: John
Appetizer: Salad with apples, avocado, goat cheese, sunflower seeds, and oil & balsamic vinegar
Beverage: Sweet tea vodka with fresh squeezed lemonade
Main Course: Chicken roulades stuffed with goat cheese and roasted red peppers, pasta in a roasted garlic sauce, with asparagus
Dessert: Triple chocolate birthday cake
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