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PRODID:-//ChamberMaster//Event Calendar 2.0//EN
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CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20160811T230000Z
DTEND:20160812T013000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:Ballast Point Beer Dinner
DESCRIPTION:August 11 @ 6:00 pm - 9:30 pm\n\n$45 per person\, non-inclusive of tax and gratuity \n\n\nThursday\, August 11\, 2016 | Reception 6:00pm\, Dinner 6:30pm | Big 6 Bar\, at The Eldridge\, 701 Mass St.\n\nReservations only. Call 785-749-1005\; pre-payment required when you make your reservation\n\nMENU\n\nReception Course\n\nWatermelon Dorado\n\nArugula Salad with Cucumber\, Mint\, Red Onion\, Feta & a Cilantro Vinaigrette\n\n                  \n\nGrapefruit Sculpin\n\nShrimp over Watercress and Pecans with an Avocado Vinaigrette & a Ginger Creme Fraiche\n\nPineapple Sculpin\n\nCaribbean Jerk White Fish Tacos with Spinach Chiffonade & Peach Salsa\n\nSculpin IPA\n\nSpiced Curry Smoked Pork Sliders with a Van Gogh Gouda Cheese Cream Sauce & Crispy Onion Strings\n\nVictory at Sea\n\nFig-Stuffed Chocolate Doughnut with an Amaretto Caramel Sauce & Toasted Almonds\n\n \n\nMenu created by Sous Chef Zach Jordan.\n\nThe Eldridge Hotel offers complimentary valet parking for dining customers.
X-ALT-DESC;FMTTYPE=text/html:<h2><span style="font-size:13px\; line-height:1.2">August 11 @ 6:00 pm&nbsp\;-&nbsp\;9:30 pm</span></h2>\n\n<div><span style="font-size:1.2em">$45 per person\, non-inclusive of tax and gratuity&nbsp\;</span></div>\n\n<div>\n<p><span style="font-size:14px"><strong>Thursday\, August 11\, 2016 | Reception 6:00pm\, Dinner 6:30pm |&nbsp\;Big 6 Bar</strong></span>\, at The Eldridge\, 701 Mass St.</p>\n\n<p>Reservations only. Call 785-749-1005\; pre-payment required when you make your reservation</p>\n\n<p>MENU<br />\n<em>Reception Course</em><br />\n<em>Watermelon Dorado</em><br />\nArugula Salad with Cucumber\, Mint\, Red Onion\, Feta &amp\; a Cilantro Vinaigrette</p>\n\n<p>&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&mdash\;&ndash\;</p>\n\n<p><em>Grapefruit Sculpin</em><br />\nShrimp over Watercress and Pecans with an Avocado Vinaigrette &amp\; a Ginger Creme Fraiche</p>\n\n<p><em>Pineapple Sculpin</em><br />\nCaribbean Jerk White Fish Tacos with Spinach Chiffonade &amp\; Peach Salsa</p>\n\n<p><em>Sculpin IPA</em><br />\nSpiced Curry Smoked Pork Sliders with a Van Gogh Gouda Cheese Cream Sauce &amp\; Crispy Onion Strings</p>\n\n<p><em>Victory at Sea</em><br />\nFig-Stuffed Chocolate Doughnut with an Amaretto Caramel Sauce &amp\; Toasted Almonds</p>\n\n<p>&nbsp\;</p>\n\n<p><em>Menu created by Sous Chef Zach Jordan.</em></p>\n\n<p>The Eldridge Hotel offers complimentary valet parking for dining customers.</p>\n</div>\n
LOCATION:The Eldridge Hotel's Big 6 Bar\, lower level
UID:e.2064.2240
SEQUENCE:3
DTSTAMP:20260421T070942Z
URL:https://members.lawrencechamber.com/events/details/ballast-point-beer-dinner-2240
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