All Elks must be registered to attend.

All guests must be registered. Guests will not be able to access the hospitality room or dinners without registration credentials.

Saturday, June 6 ∙ 12 noon - 2 pm

Spicy chili with cheddar cheese and onions, summer fruit salad, cream cole slaw, buttered corn on the cob, baked beans, grilled burgers, Johnsonville bratwurst, warm buns, appropriate condiments, homemade lemonade, seasonal fruit cobbler.

Saturday, June 6 ∙ 12 noon - 2 pm

Build your own sandwich. Chef's choice of soup, pasta primavera salad with pesto vinaigrette, creamy cole slaw, potato chips, shredded crisp iceberg lettuce, sliced vine ripened tomatoes, slow roasted sirloin of beef, smoked turkey breast, lean baked ham, Swiss, cheddar, and classic American cheeses, freshly baked marbled rye, kaiser rolls, and sourdough breads served with assorted flavored aioli's and traditional condiments.

Saturday, June 6 ∙ 5:30 pm - 7:30 pm

Caprese Stack, Basil, White Balsamic Vinaigrette

Herb marinated chicken breast, Boursin Cream, Mushroom trio

Wild Rice pilaf

Green bean Almandine, Sunburst Squash

Lemon drop raspberry cake, fresh berry

Assorted Dinner Rolls, Butter

Coffee, Decaf, Iced Tea, Water

Saturday, June 6 ∙ 5:30 pm - 7:30 pm

House salad, Ranch, balsamic

Jumbo shrimp, Scampi Style

White Cheddar Polenta

Roasted baby carrot, lemon Charred broccolini

Salted caramel cake with crunch, white chocolate spire

Assorted Dinner Rolls, Butter

Coffee, Decaf, Iced Tea, Water

Saturday, June 6 ∙ 5:30 pm - 7:30 pm

Traditional Caesar

Slow roasted Sirloin, Au Poivre, Cipollini onion

Savoyard potato, gruyere cheese

Grilled asparagus, Blistered cherry tomato

Chocolate cake, Chantilly cream, chocolate pearls

Assorted Dinner Rolls, Butter

Coffee, Decaf, Iced Tea, Water