| Document Date: 2014-07-23 13:07:46
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City 4|Page A / Person A / / Currency USD / / / Facility Mixed Salads Cold Cuts Platter Hot Main Course Station / Appetizer Station / / NaturalFeature Lake Brome Duck Aiguillette / / OperatingSystem Nachos / / Organization St. James’s Club / US Federal Reserve / / Person Shrimp Cocktail Platter / Sherry Sauce / Rosemary / Sherry / Seasonal Garnishes Maple / Alfredo Style / Bleu d’Élizabeth / Chantal Coutu / / / Position Pastry Chef / Reservations Coordinator / Coffee Pitcher / Vegetarian Pasta Dish Vegetables Starch Dessert Station Chef / Course Pastry Chef / Chef / / Product Coffee Capsules / / Technology 55.00 Potato Chips / /
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BANQUET MENUS[removed]From April 1st, 2014 to March 31st, 2015 ST. JAMES’S CLUB