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Wednesday,
April 3
LUNCH: New Orleans Po-Boy Platter with half roast beef, half
ham and swiss, cole slaw, Zapp's Chips, Lemon Poppy Pound Cake
with Berries, Coffee and Iced Tea
DINNER: Mixed Green Salad with Roasted Pecans and House Vinaigrette,
Louisiana Lump Crabcakes with Citrus Buerre Blanc, Seasonal
Vegetables, Rolls, Florida Key Lime Pie, Coffee and Iced Tea
Thursday, April 4
BRUNCH: Eggs Benedict with Basil Tomatoes, Sweet Potato Hash
Browns, Assorted Pastries, Coffee and Iced Tea
BANQUET: Corn and Crawfish Chowder, Roulade of Chicken with
Spinach and Goat Cheese, Seasonal Vegetables, White Chocolate
Bread Pudding, Coffee and Iced Tea
Note: Substitutions
for medical reasons only
: Please contact Annamary Miester, before March 25, 2002.
Absolutely no changes can be accommodated after this date
and no exceptions will be made.
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