Banquet Information

Where and When

• Terrace Ballroom
• Thursday, May, 31^st from 1900-2300
• Drinks: 1900
• Dinner: 2000

How To Pay

• Cost: $70 (includes all taxes and service fees)
• These funds will be collected (cash only) at the registration desk on the first day of the workshop

Menu

• Starter
  • Organic Greens, Herb Roasted Tomato, Goats’ Cheese, Sweet Onion & Ginger Dressing

• Entrées (Choice of One)
  • Roasted Local Trout - Miso Confit Potato, Green Olive Vinaigrette, Caponata
  • Roasted Beef Striploin - Edamame Roesti, Ratatouille, Rosemary Demi
  • Wild Mushroom, Edamame & Tofu Cake - Lemon Grass Tomato Coulis

• Dessert
  • Milk Chocolate & Tonka Bean Mousse Cake - Raspberry Blood Orange Jelly & Cheesecake Centre, Coconut Jaconde, Raspberry Sponge

• Also Included
  • Hot Beverage Service - Freshly Brewed Regular & Decaffeinated Coffee & Tea
  • Bread Basket
  • A cash bar will be available

Food Allergies

• If you have a food allergy or other dietary restriction, please send an e-mail to helen.tran@nrc-cnrc.gc.ca