Banquet Information

Where and When

• Terrace Ballroom
• Thursday, May, 20^th 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

Food Allergies

• If you have a food allergy or other dietary restriction, please send an e-mail to michael.peddle@nrc.gc.ca

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