Director's Dinner - Baskervilles
When
Occurs on
Sunday July 16 2017
Approximate running time: 2 hours
Venue
Production Notes
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Director's Dinner
Chef-curated dinners themed to each production
with feature speakers sharing insights and background.
Attend a performance the same day as the meal or
or come to another performance and dine a different day.
Held in the University Center, dinners are $38 and include a full bar.
Hors d’ Oeuvres
Ploughman’s Lunch – Platter of Meats, Cheeses,
Crusty Breads, & Spreads
Asparagus & Parmesan Cheese Wrapped in Phyllo, Beef Wellingtons
English Cucumber, Walnut, and Gorgonzola Blue Cheese Salad
Entrées
Fish & Chips, Bangers & Mash w/ Onion Pan Gravy, Shepherd’s Pie
Side Options
Peas and Baby Carrots, Mashed Potatoes, Home Made Crab Fries,
and Sautéed Brussel Sprouts
with Applewood Smoked Bacon, Parmesan, & Balsamic Glaze
Dessert
English Toffee Pudding, Berry Trifle and
Earl Grey Pot Du Crème w/ Whipped Cream, Blueberries, and Mint Garnish
We are able to accommodate any variety of dietary restrictions.
Please call Director of Development Melissa Kerr at (610) 282-9455 ext. 6 after booking if you have special dietary needs.
Director's Dinner
Chef-curated dinners themed to each production
with feature speakers sharing insights and background.
Attend a performance the same day as the meal or
or come to another performance and dine a different day.
Held in the University Center, dinners are $38 and include a full bar.
Hors d’ Oeuvres
Ploughman’s Lunch – Platter of Meats, Cheeses,
Crusty Breads, & Spreads
Asparagus & Parmesan Cheese Wrapped in Phyllo, Beef Wellingtons
English Cucumber, Walnut, and Gorgonzola Blue Cheese Salad
Entrées
Fish & Chips, Bangers & Mash w/ Onion Pan Gravy, Shepherd’s Pie
Side Options
Peas and Baby Carrots, Mashed Potatoes, Home Made Crab Fries,
and Sautéed Brussel Sprouts
with Applewood Smoked Bacon, Parmesan, & Balsamic Glaze
Dessert
English Toffee Pudding, Berry Trifle and
Earl Grey Pot Du Crème w/ Whipped Cream, Blueberries, and Mint Garnish
Please call Director of Development Melissa Kerr at (610) 282-9455 ext. 6 after booking if you have special dietary needs.