Workshop on

“Dimension Reduction in Chemical Kinetics”

Argonne National Laboratory, Argonne, Illinois

June 26-28, 2000

Workshop Dinner
Argonne Guest House Restaurant
Monday, June 26

DINNER MENU

Appetizer
Chilled Ahi Tuna with Rice Wine Dressing and Spice Noodle
Wine: Tokay Pinot Gris
Entree
Roasted Beef Tenderloin with Grilled Mushrooms and a Red Wine Sauce Served with Herb Mashed Potatoes and Seasonal Vegetables
or
Pan-Roasted Squab with a Herb Broth Served with Roasted Potatoes
or (vegetarian)
Vegetable Lasagne or Penne Pasta with a Sundried Tomato Tossed with Fresh Vegetables
Wine : Chateau de Mont Redon Chateauneuf du Pape
Salad
Baby Spinach with Roasted Pineapple, Brie in a Mango Dressing
Dessert
Key Lime Mousse with Berry Sauce