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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


  • 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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Topic revision: r6 - 2010-05-06 - MichaelPeddle
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