Entree Selections
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Traditional Corned Beef & Cabbage with Candied Carrots & Steamed Parsley, Red Potatoes with Julienne of Vegetables, Parmesan Cheese & Roasted Pepper Coulis, or
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Vegetarian Corned Beef with Cabbage, Carrots, Tofu & Seasonal Vegetables and Parsley Red Potatoes Entrée
Entree includes Spinach Salad with Belgium Endive, Roasted Red Peppers, Candied Pecans & Shiitake Mushrooms, Champagne Vinaigrette and New York Cheesecake with Cream de Menthe Drizzle.
Note: Late registrants may not receive the published entrees.