Badcat
Well-known member
Howdy!
Here is the run down for our SWFOG dinner to be held Saturday Evening Sept 26th at 7:00pm at the Courtyard.
The dinner will be in the banquet room.
The dinner choices will be:
Mesa Chicken Linguini
Seared breast of chicken tossed with fresh mushrooms, shallots and tomatoes in a Marsella wine reduction over tossed linguini pasta.
Baby Back Ribs
Slow simmered for tenderness, then finished over open flames with smoky molasses BBQ sauce.
Sizzlin' Fajitas
Your choice of tender marinated chicken or beef, with local sweet peppers, onions and fresh tortillas, served with spanish rice.
Tender Filet of Salmon
Pan-seared and topped with brown butter lemon and capers.
Vegetable Lasagna
A hearty portion of layered vegetables and pasta ribbons baked with blended Italian cheeses. Served with garlic bread.
Flat Iron Steak
Char broiled over open flames, topped with sauteed mushrooms and steak butter.
All dinner selections served with garden salad, fresh vegetables, dinner rolls, iced tea or water and Chef's choice dessert.
There will be a cash bar.
$33.00 per person in advance includes gratuity.
Deadline is August 28th. Please PM me to register and setup payment options by either paypal or check. The sooner the better! :clapping:
Burk
Here is the run down for our SWFOG dinner to be held Saturday Evening Sept 26th at 7:00pm at the Courtyard.
The dinner will be in the banquet room.
The dinner choices will be:
Mesa Chicken Linguini
Seared breast of chicken tossed with fresh mushrooms, shallots and tomatoes in a Marsella wine reduction over tossed linguini pasta.
Baby Back Ribs
Slow simmered for tenderness, then finished over open flames with smoky molasses BBQ sauce.
Sizzlin' Fajitas
Your choice of tender marinated chicken or beef, with local sweet peppers, onions and fresh tortillas, served with spanish rice.
Tender Filet of Salmon
Pan-seared and topped with brown butter lemon and capers.
Vegetable Lasagna
A hearty portion of layered vegetables and pasta ribbons baked with blended Italian cheeses. Served with garlic bread.
Flat Iron Steak
Char broiled over open flames, topped with sauteed mushrooms and steak butter.
All dinner selections served with garden salad, fresh vegetables, dinner rolls, iced tea or water and Chef's choice dessert.
There will be a cash bar.
$33.00 per person in advance includes gratuity.
Deadline is August 28th. Please PM me to register and setup payment options by either paypal or check. The sooner the better! :clapping:
Burk
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