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July 8

Sophie Boonyarat

1 Waterman Street

Providence, Rhode Island 02906

Dear Ms. Boonyarat,

I've enclosed a revision of the banquet menu as we discussed yesterday afternoon. Please review it to ensure all the changes we talked about have been made. Per your request, I added a vegetarian dish. Of the three choices you presented, I thought pasta would be the best option since it can also be offered to non-vegetarian guests.

When you've finished reviewing the menu, please call me at (401) 421-0009 so we can begin preparing for the event.

Sincerely,

Bruce Gellar

Gellar & Sons Catering

The Fowler Business Association

Networking Banquet - Proposed Menu

Appetizers (served at 5:40 P.M.)

Bread: Gourmet Italian rolls topped with garlic butter

Salad: House salad with Italian, blue cheese, or honey mustard dressing

Soup: Portobello mushroom soup and vegetable minestrone soup

Main Dishes (served at 6 P.M.)

Chicken: Honey-glazed chicken served with risotto or a baked potato and mixed vegetables

Salmon: Char-grilled salmon served with risotto or a baked potato and mixed vegetables

Fettuccini (vegetarian): Fettuccini noodles served with spinach in a cream sauce

Desserts (served at 7 P.M.)

Cake: Chocolate or angel food cake

Ice cream: Vanilla, chocolate, or strawberry

Fruit: An assortment of bananas, apples, oranges, and grapes

Beverages (available throughout the evening)

Water, assorted soft drinks, iced tea, grape juice, and apple juice.