12th Annual Technology & Innovation Awards Banquet
**Circinius Grand Hotel and Ballroom**
This thread is for details/questions about the setting and structural events throughout the banquet, an RP thread will be opened in gam_logs as soon as I get clearance to start one ^^' RP thread found here :D
In the meantime, please join me in aim chatroom: "banquethall" ? ^^'
Enter through mezzanine staircases. Lounge and Auction Rows on one side, Ballroom/stage area on other
Bar area on other side of dining tables. Various drinks and hors d'oeuvres floating around the lounge and dining area as people arrive.
Several extravagant antiques, fine jewelry, and artpieces have been donated by the board members and associates for silent auction to benefit upperclass University and Military Academy R&D Programs (though mostly university and academies that members are alumni of). Guests are invited to browse through the items and register their names and bids with each item's surveyor (guard!).
Shown below are special pieces comissioned or donated by the Lineford household:
A stunning restoration of a family treasure, this cavalry sabre was the first mass produced armament under the Lineford name. It represents a pact of service and responsibility centuries ago between the family and state. The Blade length is 83.5cm., width at bolster 3cm., length with grip 98.8cm., overall length 102cm. Single-edged steel blade with a narrow fuller, doubleged in the lower part. Blued and decorated with gilt foliage pattern and trophies at the forte. Lionhead pommel. Ribbed ebony grip. Quillon decorated with trophies. All-metal brass scabbard with two ring mounts and carrying rings. Commissioned by a highly talented mid-class artisan.
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Antique, pewter flask, donated from personal collection.
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Diamond buckle ring, donated from personal collection.
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Diamond Moon and Star pendant, a personal favorite of Guin's, donated from family collection.
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Antique Emerald ring, donated from family collection.
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Antique Ruby and Diamond heart locket, donated from family collection.
Entree Menu
Feel free to order and enjoy :D
Each banquet ticket covers up to two entree orders and dessert.
Coq au Vin
Traditional French dish of chicken cooked in red wine sauce with mushrooms and pearl onions
Filet Mignon
Grilled filet mignon served with a Bearnaise sauce
Fresh Sea Bass
A lightly sauteed filet served with beurre blanc or Veronique sauce
Halibut
Baked halibut steak topped with herb butter
Pot Roast of Beef
Lean pot roast served with Bordelaise sauce
Chicken Tarragon
Chicken breast grilled and served with a tarragon cream sauce
Sole Meuniere
Filet of sole lightly sauteed, served with beurre blanc
Pasta Monégasque
Penne pasta with tomato, garlic, basil, and extra virgin olive out
Roast Chicken
Our famous farmer's style roast chicken
Chicken Diable
Chicken breast grilled and served with lemon, butter, white wine, mustard, garlic and shallots
Beef Bourguignon
Tender pieces of beef in Burgundy wine mushroom sauce
Chicken Marsala
Chicken breast grilled and served with Marsala wine, mushrooms and shallots
Chilled Salmon Salad
Served with potato salad, cucumber and dill sauce
Roast Pork Loin
Tender, fresh, domestic. A house favorite
Fresh Boneless Trout Almondine
Fresh Catfish Provencale
Provencal or blackened
Roast Top Sirloin
Sliced medium rare with mirepoix and roasted scallions
Short Ribs Provencale
Braised with carrots, tomatoes and celery
Chicken Vol Au Vent
Chicken in a creamy mushroom sauce served over a puffed pastry shell
Lamb Shank
Braised lamb shank
Roast Leg of Lamb
Tender sliced domestic leg of lamb served medium rare
Fresh Filet of Salmon (grilled)
Served with a creamy roasted bell pepper sauce
Fresh Yellowfin Tuna Steak
Served with fresh Mango or Ponzu
Dessert Menu
LEMON NAPOLEON
Filo dough crust, lemon custard & raspberry coulis.
VANILLA BEAN CHEESECAKE
Mango & raspberry coulis.
CHOCOLATE WALNUT BREAD PUDDING
Caramelized banana cap; crème anglaise & bittersweet chocolate sauces.
CLASSIC CRÈME BRÛLÉE
Vanilla bean custard topped with caramelized vanilla sugar.
CHOCOLATE MOUSSE
Served in a florentine cup, with crème anglaise & bittersweet chocolate sauces.
WARM BREAD PUDDING
Topped with toasted almonds & brandied raisins, crème anglaise & raspberry coulis.
CHOCOLATE TRIO
A sampling of three chocolate desserts; the chocolate mousse, an orange chocolate pâté in a filo coconut crust & warm chocolate bread pudding.
ICE CREAMS
Chocolate maker’s mark, french vanilla bean or espresso, served in a cookie tuile with bittersweet chocolate sauce & raspberry coulis.
More details (speech and awards) to come as evening progresses