Meal Selections
Thursday, March 15 |
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| Grand Master’s Reception | Heavy Hor’s d’Oeuves | ||
| Sliced Roasted Pork | Shrimp Cocktail | ||
| SW Spinach Dip | Tortilla Chips | ||
| Assorted Desserts | Tea, Coffee, Punch, Water | ||
Friday, March 16 |
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| Buffet Lunch | |||
| Sandwich Selections | Relish Tray | ||
| Tortilla Soup | Assorted Cookies | ||
| Coffee, Tea, Bottled Water | |||
| Grand Master’s Banquet | Choice of Entrée | ||
| Prime Rib | (medium to medium well), loaded baked potato, and French-style green beans with almonds. | ||
| Seafood Linguini with Lobster | Roasted baby potatoes, and French-style green beans with almonds. | ||
| Eggplant Parmesan | linguini in creamy spinachartichoke sauce, and French-style green beans with almonds. | ||
| If you wish to substitute wild rice for the menued side dish please specify when making reservation. | |||
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