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RSVPs will help ensure the catering headcount is accurate, so please RSVP by Wednesday, April 26.

Luncheon menu:

  • Field greens salad with vinaigrette dressing
  • Smoked BBQ pork and chicken sliders
  • Tofu Q sliders (vegan)
  • Mac and Cheese
  • Grilled seasonal veggie mix (vegan)
  • Banana pudding and chocolate brownie pudding

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