In order to provide the Hotel with adequate time, the cut-off date for Banquet Dinner ticket sales is October 28th.
The buffet menu has been set:
Fresh baked rolls and butter
Chef’s soup of the day
Apple fennel coleslaw
Vine ripened tomato with basil and balsamic drizzle
Grilled vegetable salad with pesto and cheese tortellini
Garden salad with assorted dressings
Caesar salad with shaved parmesan
Seared boneless chicken breast with bourbon honey mustard
Maple peppered Atlantic salmon
Red wine braised beef tenderloin (med) with horseradish and gravy
Seasonal vegetables, Roasted red potatoes,
Pastries, cakes,tortes, fruit ,
Coffee and tea
If anyone has food allergies or dietary restrictions please let me know.
A non-meat option is available but I will need to know ahead of time (preferably by October 28th).
The non-meat option is:
Spicy Pad Thai Bowl with Tofu
Rice noodles, garlic, shallot, snow
peas, and julienned vegetables, topped
with cilantro, scallions and cashews