SCHEDULE AND MENU
Welcome
Dinner Served
Live Auction Begins
During the Live Auction:
Raffle Drawings, Special Appeal
and Heads/Tails Game
Hors D'oeuvres
AUTUMN LAMB BROCHETTES
MINI CRAB CAKES WITH CHIPOTLE RÉMOULADE
DOOR COUNTY CHERRIES AND SWEETENED CREAM
CHEESE IN PUFFED PASTRY
CLASSIC WALDORF SALAD IN PHYLLO
MINI VEGETARIAN "PIZZAS"
(fresh mozzarella, basil and tomato)
First Course
SUPPER CLUB RELISH TRAY
with Homemade Pickled Curry and Dill Carrots, Cauliflower and Celery,
Homemade Pickled Green Beans and Olive Trio with Capers
SALAD OF SPRING GREENS
with Creamy Parmesan and Black Pepper Vinaigrette,
topped with Fresh Raspberries and Blue Cheese
BREAD BASKET
featuring Fresh-Baked Millers Pretzel Rolls and
Slightly Sweetened Butter
Entrée
DUET OF FILET MIGNON BORDELAISE AND
SAUTÉED GARLIC AND SKEWERED CHICKEN
WITH RASPBERRY MANGO SAUCE
VEGETARIAN OPTION: SPINACH STUFFED
PORTABELLO MUSHROOM
Duchess Potato Crown
Vegetable Blend of Carrots, Yellow Squash and Zucchini
Dessert
WARMED CHOCOLATE LAVA CAKE
with Amaretto Créme and So-Co Cherries
Cocktail Hour
Prairie Student Performers
All Games and Raffle Sales Begin
Silent Auction Tables and
the Art Auction Open
Call to Dinner
Presentation of the Inspiration Award
Presentation of the Imogene P. Johnson Award
for Distinguished Service to The Prairie School
Silent Auction and Art Auction will close
following the presentation
Following the Live Auction:
Entertainment Provided by the
North Coast Orchestra Band
Last Call
5:00 p.m.
8:00 p.m.
7:30 p.m.
11:00 p.m.
Dinner prepared by:
Catering by Chef John
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Schedule and Menu