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Banquet Information


Where and When

  • Terrace Ballroom
  • Thursday, May, 20th from 1900-2300
  • Drinks: 1900
  • Dinner: 2000

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


  • 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
    • A cash bar will be available

Food Allergies

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

Topic revision: r1 - 2010-05-10 - MichaelPeddle
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