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Banquet Information
Where and When
- Terrace Ballroom
- Thursday, May, 20th from 1800-2300
How To Pay
- Cost: $65 (includes all taxes and service fees)
- These funds will be collected (cash only) at the registration desk on the first day of the workshop
Menu
- Starter
- Sweet Gem Lettuce, Poached Pears, Gorgonzola & Fig Pate, Champagne Vinaigrette
- Entrées (Choice of One)
- Baked Salmon, Olive Oil & Lemon Mashed Potato, Confit Tomato & Broccolini, Orange Fennel Puree
- Prime Rib, Horseradish Mashed Potatoes, Jardinière Vegetables, Jus
- Chef's Choice Vegetarian Entree
- Dessert
- Dark Chocolate Pate, Amaretto & Sour Cherry Ice Cream, Almond Lace Cookie, Cherry Cream
- Also Included
- One Glass of Wine
- Hot Beverage Service - Freshly Brewed Regular & Decaffeinated Coffee & Tea
- Bread Basket
- Entertainment by the IVOA All-Star Traveling Ensemble
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