Dinner Information

Menu for 2.4.20

                     Main entrée choices:

a) Pan seared beef tenderloin steak with red wine sauce.

b) Pan seared shrimp and scallops plus linguini with sage pesto and slow roasted tomatoes.

c) Vegetarian – Grilled vegetable napoleon. Eggplant, zucchini, yellow squash, roast peppers, sweet onion and chevre.

                    Salad: Mixed field greens with toasted walnuts.

                    Vegetables: Petite green beans with slivered almonds. Oven roasted cauliflower with fresh herbs.

                     Desert Choices:

a) Double chocolate cake with raspberry coulis.

b) Caramel apple walnut pie with cinnamon cream.

The meal will be served to the guests at their dinner tables.

Bar: Wine, beer, soda and available hard liquors

(not included in meal prices)

—————————— Please detach and Mail ————————————-

February 4, 2020 Event

Dinner Reservation Form: – Deadline – January 24, 2020

Name ______________________________________Phone _____________

Per Meal Cost:  _____ $35 Indicate the number of meals under a, b, or c.

____ a)  Pan seared beef tenderloin steak with red wine sauce.

____ b)  Pan seared shrimp and scallops plus linguini with sage pesto and slow roasted tomatoes.

____ c)  Vegetarian – Grilled vegetable napoleon. Eggplant, zucchini, yellow squash, roast peppers, sweet onion and chevre.

Total Enclosed $_____     Number attending _____

Please mail this form with check payable to: 

WACCI, Box 2233, Springfield, IL 62705