Dinner sponsored by The Hangar Bar and Grill and WOSH
The Oshkosh Masonic Lodge is hosting a 5 course plated dinner with a wine flight on Veteran's Day, November 11th, 2023. Raffle baskets will be available to bid on and donations will be accepted at the door on the night of the event.
Proceeds from the event will be donated to local Veteran's.
Doors open at 5:30PM
Dinner begins at 6:00PM
Tickets are $75 per person (taxes and fees may apply)
Please, come join us for A Helping of Hope this Veteran's Day.
Menu:
1st Course:
Seared Sea Scallop with Sea Beans and a Mango Brown Butter Vinaigrette. Paired with Merlot.
2nd Course:
English Cucumber and Watermelon Salad with Feta Cheese, Toasted Pine Nuts, and Local Honey Infused with Fresno Chilies and Hungarian Paprika. Finished with Extra Virgin Olive Oil. Paired with Rose’
3rd Course:
Chargrilled Escolar with Sautéed Asparagus, Cremini Mushrooms, and Fingerling Potatoes. Finished with a Dill Beurre Blanc and Micro Greens. Paired with Chardonnay.
4th Course:
Roasted Lamb Rack with a Gorgonzola Compound Butter, Duchesse Potato, and Finished with Pan Jus and White Truffle Oil. Paired with Pinot Noir
5th Course:
Lemon Curd with Macerated Mulberries, Whipped Cream, and a Crispy Fried Won-Ton. Paired with Gewurtztraminer
The Oshkosh Masonic Lodge is hosting a 5 course plated dinner with a wine flight on Veteran's Day, November 11th, 2023. Raffle baskets will be available to bid on and donations will be accepted at the door on the night of the event.
Proceeds from the event will be donated to local Veteran's.
Doors open at 5:30PM
Dinner begins at 6:00PM
Tickets are $75 per person (taxes and fees may apply)
Please, come join us for A Helping of Hope this Veteran's Day.
Menu:
1st Course:
Seared Sea Scallop with Sea Beans and a Mango Brown Butter Vinaigrette. Paired with Merlot.
2nd Course:
English Cucumber and Watermelon Salad with Feta Cheese, Toasted Pine Nuts, and Local Honey Infused with Fresno Chilies and Hungarian Paprika. Finished with Extra Virgin Olive Oil. Paired with Rose’
3rd Course:
Chargrilled Escolar with Sautéed Asparagus, Cremini Mushrooms, and Fingerling Potatoes. Finished with a Dill Beurre Blanc and Micro Greens. Paired with Chardonnay.
4th Course:
Roasted Lamb Rack with a Gorgonzola Compound Butter, Duchesse Potato, and Finished with Pan Jus and White Truffle Oil. Paired with Pinot Noir
5th Course:
Lemon Curd with Macerated Mulberries, Whipped Cream, and a Crispy Fried Won-Ton. Paired with Gewurtztraminer
