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Guild Luncheon, December 2, 2020
Mixed Green Salad served with Buttermilk Ranch and White Balsamic and Shallot Vinaigrette Dressings
Warm Dinner Rolls Served with Whipped Butter
Entrée: Slow cooked Pot Roast served with cooked carrots and onions Served in a natural gravy
Rosemary Roasted Potatoes
Available Vegetarian entree