Food at the Formal

To make our 10 year class reunion as satisfactory as possible, we invite each class member to take part in the decision making processes. Please give your input on what should be served for dinner on Saturday night of the reunion (June 23) by completing this survey.

Buffet Choices

A Taste of Virginia-Tossed Green Salad with Creamy Peppercorn and Raspberry Vinaigrette Fresh Vegetable Crudités and Dill Dip Marinated Chicken with Peanut and Walnut Sauce, Barbecued Sliced Beef, and Seafood Creole over Rice Baked Cheddar Potatoes and Fresh Seasonal Vegetables Cornbread and Hushpuppies Warm Fruit Cobbler and Chocolate Chip Pecan Pie, Customary Beverages

Grant’s Buffet-Fresh Tomato and Mozzarella Salad with Basil Marinated Vegetable Salad and Fresh Fruit Salad Roasted Tenderloin of Beef with a Shallot Sauce Chicken Florentine with Feta Cheese and Tomato Cream Sauce Grilled Salmon with Baja Butter Roasted Red Potato Wedges and Fresh Seasonal Vegetable Bakery Fresh Rolls and Breadsticks Chocolate Truffle Cake and Carmel Apple Crisp Pie, Customary Beverages

 

 


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* Answer Required
1)   * Would you rather have served plated dinners or a buffet style dinner.

  Plated Dinner
  Buffet
 
2)   * If a buffet is offered, which options would you rather have (buffet choices described above).

  A Taste of Virginia
  Grant's Buffet
 
3)   * If plated dinners are served, which would you rather have (All Plated Dinners are accompanied by Choice of Salad and Dessert, Coffee, Iced Tea and Decaffeinated Coffee and Water).

  CHICKEN MARSALA Boneless Breast of Chicken with Mushrooms and a Marsala Wine Sauce
  STUFFED CHICKEN Chicken Breast stuffed with Spinach, Sun-dried Tomatoes, Olives and Goat Cheese Rice Pilaf and Seasonal Vegetables
  CHICKEN ST. CHRISTOPHER Sautéed Chicken Breast topped with Tomatoes, Onions, Mushrooms, Garlic and Capers Served in a Burgundy Sauce Garlic Mash Potatoes and Seasonal Vegetable
  GRILLED TURKEY MEDALLION WRAPPED IN BACON Mashed Sweet Potatoes and Seasonal Vegetable
  GRILLED NEW YORK STRIP Served with Chef Brian’s Steak Butter and Crouton Roasted Rosemary Red Potatoes and Seasonal Fresh Vegetables
  THE CHESAPEAKE BAY 2 Jumbo Lump Crab Cakes with Margarita Sauce Fruited Rice Pilaf and Seasonal Vegetable
 


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