On March 17th, St.
Patrick’s Day we celebrated the holiday with a traditional Irish meal. The lunch menu consisted of Irish Bangers
with a Sweet Onion Gravy served over a bed of Mustard Mash Potatoes.
On March 13th,
we held a private lunch for the Director of the Retreat house and his
guests. The menu consisted of Grilled
Strip Steak served with a Mustard Vinaigrette with side of field Green Salad
and Roasted Sweet Potatoes. For Dessert
we served a Chocolate Cherry Brownie and Home Made Sweet Corn Ice Cream.