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CALSCALE:GREGORIAN
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BEGIN:VEVENT
UID:c8f11494922a77746a1eeadbf5146142
CATEGORIES:Restoration Events
CREATED:20240229T022556
SUMMARY:UVA Graduation 
LOCATION:Restoration
DESCRIPTION:Celebrate your grad with our delicious everyday menu (restoration) along wi
 th the special two-course menu listed below.\nReservations available from 4
 -9pm Saturday, May 18th via RESY (https://resy.com/cities/crzt/venues/resto
 ration-restaurant-at-old-trail-golf/events/uva-graduation-weekend-2024-05-1
 7) or by calling 434-823-1841. \nLarge parties are welcome! Please call 434
 -823-1841 for groups of 7+. \nGraduation Feature Menu\nFirst Course\nChoose
  One\n\nTomato Basil Bisque\n\nSpring Salad\nwith Dried Cranberries, Crumbl
 ed Feta Cheese, Pickled Red Onion, and Candied Pecans\nSecond Course\nChoos
 e One\n\nBlackened Cod 27\nServed with Carlic Mashed Potatoes, Roasted Aspa
 ragus, and Tomato Basil Coulis\nChicken Piccata 25\nPan Seared Parmesan Cru
 sted Chicken Breast with a Lemon, Caper Dill Butter Sauce. Served with Garl
 ic Mashed Potatoes and Roasted Asparagus\n\nPappardelle Primavera 23\nPappa
 rdelle Pasta tossed in a Creamy Marinara Sauce with Sun-Dried Tomatoes, Asp
 aragus Tips and Porcini Mushrooms\n\nAn À La Carte Dessert Menu Will Be Ava
 ilable\n
X-ALT-DESC;FMTTYPE=text/html:<p>Celebrate your grad with our delicious <a href="https://oldtrailclub.com
 /restoration">everyday menu</a> along with the special two-course menu list
 ed below.</p><p><span style="background-color: var(--bs-body-bg); color: va
 r(--bs-body-color); font-family: var(--bs-body-font-family); font-size: var
 (--bs-body-font-size); font-weight: var(--bs-body-font-weight); text-align:
  var(--bs-body-text-align); caret-color: auto;">Reservations available from
  4-9pm Saturday, May 18th </span><a href="https://resy.com/cities/crzt/venu
 es/restoration-restaurant-at-old-trail-golf/events/uva-graduation-weekend-2
 024-05-17" style="background-color: var(--bs-body-bg); font-family: var(--b
 s-body-font-family); font-size: var(--bs-body-font-size); font-weight: var(
 --bs-body-font-weight); text-align: var(--bs-body-text-align);">via RESY</a
 ><span style="background-color: var(--bs-body-bg); color: var(--bs-body-col
 or); font-family: var(--bs-body-font-family); font-size: var(--bs-body-font
 -size); font-weight: var(--bs-body-font-weight); text-align: var(--bs-body-
 text-align); caret-color: auto;"> or by calling 434-823-1841. </span></p><p
 ><span style="background-color: var(--bs-body-bg); color: var(--bs-body-col
 or); font-family: var(--bs-body-font-family); font-size: var(--bs-body-font
 -size); font-weight: var(--bs-body-font-weight); text-align: var(--bs-body-
 text-align); caret-color: auto;">Large parties are welcome! Please call 434
 -823-1841 for groups of 7+.&nbsp;</span></p><p>Graduation Feature Menu</p><
 p>First Course<br /><span style="color: #000000;">Choose One</span><em></em
 ><br /><br />Tomato Basil Bisque<br /><br />Spring Salad<br /><span style="
 color: #000000;">with Dried Cranberries, Crumbled Feta Cheese, Pickled Red 
 Onion, and Candied Pecans</span></p><p>Second Course<br /><em><span style="
 color: #000000;">Choose One</span><br /></em><br />Blackened Cod 27<br />Se
 rved with Carlic Mashed Potatoes, Roasted Asparagus, and Tomato Basil Couli
 s</p><p>Chicken Piccata 25<br />Pan Seared Parmesan Crusted Chicken Breast 
 with a Lemon, Caper Dill Butter Sauce. Served with Garlic Mashed Potatoes a
 nd Roasted Asparagus<br /><br />Pappardelle Primavera 23<br />Pappardelle P
 asta tossed in a Creamy Marinara Sauce with Sun-Dried Tomatoes, Asparagus T
 ips and Porcini Mushrooms</p><p><br />An À La Carte Dessert Menu Will Be Av
 ailable</p>
CONTACT:434-823-1841
DTSTAMP:20260625T115047
DTSTART:20240518T160000
DTEND:20240518T210000
SEQUENCE:0
TRANSP:OPAQUE
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