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Meal choices:
Smoked Brisket: Smoked Brisket, Ancho Que (BBQ made from dried Acho Peppers with sweet hints of chocolate, not spicey), Sweet Potato & Kale Colcannon (a mashed sweet potato and kale casserole)
Vegetarian/Vegan: Wild Mushroom Pot Au Feu, Kale and Quinoa Saute
Dessert: Mini Red Velvet Cake w/Fresh Blackberries
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Registration is now closed.
Please email Jeremy Bock at jeremy.bock@wlc.edu to see if seating is still available.