Loading...
HomeMy WebLinkAbout7/25/1989 - RegularBoard ,of Supervisors Retreat July 28, 1989 A G E N D A I. PRIORITIES A. Consolidation/Grayson Commission B. Landfill siting 1. Part A application 2. Acquisition of land 3. Smith Gap access road feasibility study 4. Recycling C. Economic Development 1. Valleypointe 2. Southwest Industrial Park 3. Comprehensive rezoning 4. Tweeds site 5. Joint projects with City, Botetourt 6. Peters Creek Road Extension D. New Zoning Ordinance 1. Signs 2. Rural development 3. Commercial development 4. Comprehensive rezoning of County (see I.C.3) _ _ -- E. Reservoir F. Budget/Fee Study II. COORDINATION WITH BOARDS/COMMISSIONS A. Planning Commission 1. (see I.D. issues above) B. School Board C. Constitutional Officers D. Board of Zoning Appeals 1. Mahoney and Harrington will conduct "class" in September E. Board of Equalization 1. Appointment by Circuit Court by November/December III. STAFF WORK LOAD IV. CONSENSUS ON=WORK PLAN V. UPDATE ON 1985 BOND PROJECTS VI. EVALUATION OF COUNTY ADMINISTRATOR AND COUNTY ATTORNEY Mr. Hodge: Listed below are concerns and direction expressed by the Board of Supervisors at their retreat on Friday, July 27, 1989 RECOGNITION OF BUSINESSES WHO REFRAIN FROM USING NONBIOGRADABLE CONTAINERS' Requested by Dick Robers DRAINAGE' - Step by step explanation of the way problem will be resolved. - Keep deadlines given to citizens or get back to them with new dates. - Follow up with citizens on whether problem was resolved. - Overall better followup DEALING WITH CITIZENS - Given citizens steps they may take (ex. BZA, Circuit Court) - Give realistic dates on when problem may be solved. - Need better telephone courtesy when dealing with citizens and more willingness to help them solve problems. COMMUNICATIONS - Better comunications with citizens - Keep all Board members informed of board reports. - Possible Use of ROANOKE COUNTY TOD: handles roads into secondary system, listings, and other programs such as by County staff actions, problems, upcoming ~Y to explain how VDOT rural addition, priority drainage, taxes work. ECONOMIC DEVELOPMENT - Followup by telephone or letter with those companies who attended Northern Virginia Day. - Telephone calls to other areas asking for possible interest to locate in Roanoke County. - Requested a monthly or quarterly report from Regional Partnership and Convention Bureau on what specific steps were taken to aid economic development in County (How our money is being spent!) - Overall agreement that marketing and public relations should be the main focus of our economic development effort. MISCELLANEOUS REQUESTS - Update of Cresthill drainage problems (from Lee Garrett) - Report on options for the new Peters Creek Road - Bring them a list of all possible User Fees - Better commuication with important committees and Constitutional officers: Suggestions: Dinner with each once a year, introduction of new members at a Board meeting. OVERALL PRIORITIES AGREED UPON CONSOLIDATION - Begin formulating information plan COMMUNICATION - Between ECH and board members - Between staff and public - Better telephone courtesy - Better handling of citizen complaints ECONOMIC DEVELOPMENT - More marketing and public relations efforts - Develop marketing strategy - Marketing Roanoke COunty is more important than sites `~yz-~-~d- ~~ 8-a_ ~~ O~ pOANp,~-~ ~ •~ ~ z 1' 2 v a 18 E50 88 SrSQU1CENTENN~P~ A Bcauti~u/Beginning COUNTY ADMINISTRATOR ELMER C. HODGE C~II~tltfl~ II~ ~AMnA~P M E M O RAND U M BOARD OF SUPERVISORS LEE GARRETT. CHAIRMAN WINDSOR NILLS MAGISTERIAL DISTRICT RICHARD W. ROBERS. VICE-CHAIRMAN CAVE SPRING MAGISTERIAL DISTRICT BOB L. JOHNSON NOLLINS MAGISTERIAL DISTRICT STEVEN A. MCGRAW CATAWBA MAGISTERIAL DISTRICT HARRY C. NICKENS VINTON MAGISTERIAL DISTRICT T0: D. Keith Cook Director of Human Resources FROM: Mary H. Allen ~~ Clerk to the Board DATE: July 18, 1989 SUBJECT: Board Retreat July 28, 1989 Attached is the requested menus for lunch for the five board members, Elmer Hodge and Paul Mahoney. Mr. Hodge advised that only those seven will be attending the retreat. The board members were polled for their preference for dinner. They prefer to adjourn at 5:00 p.m. and only have dinner together if there is a need for further discussion. If you need further information, please let me know. P.O. BOX 29800 ROANOKE. VIRGINIA 2 4018-07 9 8 (703) 772-2004 •~ . , Appetizers and Salads -1_ ~ Wisconsin Cheddar Cheese Sou of Fresh Seasonal Fr ~ R~ P ~~up u our Baked French Onion Soup $1.25 ,/'"~ House Salad S,q Colorful Selection of Seasonal Greens G complemented with Shredded Carrots, EGA Red Cabbage, Cherry Tomatoes and Cucumbers Tomato and Pasta Provencals Salad ~ Crisp Greens with Green Pepper, Black Olives, Parmesan Cheese and Tomato Wed es .~~3 ~3 Marinated Pasta wit Tomato Wedges '~ C ~ House Dressing -Creamy Parmesan Pepper Luncheon Entrees Chicken Francaise Boneless Breast of Chicken Sauteed with Capers, Lemons & White Wine Chicken Almondine Boneless Breast of Chicken Grilled with Sauteed Almonds Chicken Teriyaki Marinated, Broiled and served over Fresh Pineapple with _ Stir Fried Vegetables ~ Veal Variously Mild Milk-Fed Veal prepared ' either Marsala or Francaise Baked Lasagna Layers of Tender Pasta separated by Ricotta, Parmesan and Mozzarella Cheeses and a Meaty Tomato Sauce Accompanied with Garlic Bread Seafood or Chicken Crepes Tender Chunks of Chicken or Seafood in our Tangy Tanelewood Wine Sauce in delicate crepes and topped with Hollandaise Sauce Fresh Fish Roast Pork Loin Cliar Su The Freshest Fish of the Season Pork Loin Marinated in a Sweet done one of four ways - RR Soy Glazc topped with Blackened, Stuffed and Baked, Julienne Ve~~etables Sauteed with Lemon Butter or Grilled ----._ " Petite Filet Mignon , Served with Mushroom Cap end Bearnaise Sauce_~ DINNER ARRANGEMENTS ~ Roast Sirloin of Beef Roasted to perfection and served with a rich Cabernet Mushroom Sauce Please check your preference and return to Mary Allen Continue retreat through dinner, similar to lunch. Adjourn to the Holiday Inn for dinner Adjourn to other restaurant for dinner Adjourn at 5:00 p.m, with no dinner plans ~"''~n~t=SS Nec.essa~ry Luncheon Selections (Continued) ~ , ~ z~ i Desserts Midnight Layer Cake Rainbow Sherbet Chocolate Mousse Strawberr~Mousse Ice Cream with Cookie ~M Fruited or Plain Cheesecake All entrees are served with a choice of appetizer or salad. Potato, Rice or Pasta, i%getable, Rolls and Butter, Coffee, Tea, Decaffeinated Coffee or Milk, and Dessert Light Luncheons Shenandoah Valley Deli Platter Potato Salad and Cole Slaw surrounded by Sliced Cold Cuts and Cheeses Served with Kaiser Roll and appropriate Sauces and Spreads The Parkway Croissant Our Flaky Freshly Baked Croissant filled with your choice of Tuna, Seafood or Chicken and Almond Salads garnished with Ripe Olives, Potato Salad and Fresh Fruit Roanoke Star Salad Filled with Chicken Almond Salad, Tuna or Seafood Salad garnished with Hard Boiled Egg, Fresh Vegetables and Pineapple Vegetarian Pasta Salad Pasta and Garden Vegetables tossed with Herbed Italian Dressing accompanied with Appropriate Garnishes Chef s Salad Mixed Greens garnished with Julienne Turkey, Ham, Aged Cheddar and Swiss Cheeses, Tomatoes and Hard Boiled Eggs served with our Ranch Dressing All light luncheons served with Soup du Jour and Dessert, Coffee, Tea, Decaffeinated Coffee or Milk ALL PRICES ARE SUBJECT TO SERVICE CHARGE AND TAX ~~~~~ ~~~~ ~~ -~~ (7hu~ ORGY ~ ~~ , .~~" CONT {''i ~' ~J~~~~- "' ~ G~ STRE ~ ~~ `-' ~ ThS~ ~r . Board Boardtable as 2 flipcharts ar_d paper Masking tape Ice water, NO Note pads and LA I~ i--~ I N U C.;U N I I-~AC~ I © DEFINITE ^ TENTATIVE ^ REVISION DAY Fridav DATE Tt,1 ~~r 1 qgq TIME: START 9: OOam END 6.OO~m - ROOM Boardroom 1 POST AS ., ~- ~ pervisors FILE # SEF.ImPr Hn~lgP PHONE ~~~-2(11 R CITYP 0 Box 29800. RoanokraTATE VA ZIP 24018 >RICES ~ PERSON 'ER ITEM) v is @ $12.00++ each wi markers ashtrays pencils Room rental @ $100.00+ *Press to be here! ^ PENCILS ^ CHALK BOARD ^ PADS ^ FLIP CHART ^ WATER ^ EASEL ^ ASH TRAYS ^ SCREEN O PODIUM ^ LECTERN ^ TABLE MIKE ^ STANDING MIKE FOOD/BEVERAGE REQUIREMENTS Lunch 12:OOpm Boardroom 1 To be selected by 7/20/89 YFi IC:tJ (PER PERSON OR PER ITEM) OTHER REQUIREMENTS PRICES AM/PM BREAK REQUIREMENTS Coffee Breaks I'FiIC:tJ ~I:OOam Coffee, Danish, Juice, Decafe $4.25++ 10:30am Refresh coffee and assorted sodas $2.00-+ 2:30pm Replenish ice and sodas $1.25++PP ^ CASH ^COMPANY CHECK' x ® DIRECT BILL'* ^ CREDIT CARD -TYPE CARDHOLDER NAME DEPOSIT AMOUNT S ESTIMATED TOTAL CHARGES S NO DATE DUE MASTER ACCT # EXP. DATE ""FOR PAYMENT OTHER THAN CASH PLEASE COMPLETE THE CREDIT APPLICATION 1. A final guarantee of the attendance at any catering function must be received 72 hours in advance. Guarantees for a Monday or Tuesday function must be received by 12:00 noon on the preceding Friday. 2. If attendance falls below the guaranteed number, the customer will be charged for the guaranteed amount. The Hotel will set and prepare for 10~~over the guaranteed number. 3. If fewer than persons are served a meal in a banquet room a service charge of $ will be added to the banquet check. 4. If beverage consumption does not equal or exceed S per bartender, a $ charge per bartender, per shift will be added to the banquet check. Each shift includes set-up and tear-down of the bar. CANCELLATION POLICY I have read the above contract and the hotel's Catering Policies and Procedures printed on the reverse side and constituting a part of this contract and agree to the terms and conditions. This booking will remain tentative, subject to cancellation by the hotel, until this contract is signed and received by the hotel. ~/ 8 Sharon L. Kin ~ ~~ CUSTOMER SIGNATURE DATE HOTEL REP TIVE~ DAT Board of Supervisors Retreat July 28, 1989 A G E N D A I. PRIORITIES A. Consolidation/Grayson Commission B. Landfill siting 1. Part A application 2. Acquisition of land 3. Smith Gap access road feasibility study 4. Recycling C. Economic Development 1. Valleypointe 2. Southwest Industrial Park 3. Comprehensive rezoning 4. Tweeds site 5. Joint projects with City, Botetourt 6. Peters Creek Road Extension D. New Zoning Ordinance 1. Signs 2. Rural development 3. Commercial development 4. C.ompr_eti~nsive rezoning of County (see I.C.3) E. Reservoir F. Budget/Fee Study II. COORDINATION WITH BOARDS/COMMISSIONS A. Planning Commission 1. (see I.D. issues above) B. School Board C. Constitutional Officers D. Board of Zoning Appeals 1. Mahoney and Harrington will conduct "class" in September E. Board of Equalization 1. Appointment by Circuit Court by November/December III. STAFF WORK.. LOAD IV. CONSENSUS-YON WORR PLAN V. UPDATE ON 1985 BOND PROJECTS VI. EVALUATION OF COUNTY ADMINISTRATOR AND COUNTY ATTORNEY POANp~~ > w ~. .A Z Z ~ a~ 18 E5o 88 SFSQUICENTENN~P~ A BeautifulBeginning COUNTY ADMINISTRATOR ELMER C. HODGE T0: FROM: DATE: SUBJECT: C~v~tnt~ of ~nttnnkr M E M O RAN D U M Members of the Board of Supervisors Elmer Hodge BOARD OF SUPERVISORS LEE GARRETT, CHAIRMAN WINDSOR HILLS MAGISTERIAL DISTRICT RICHARD W. ROBERS. VICE-CHAIRMAN CAVE SPRING MAGISTERIAL DISTRICT BOB L. JOHNSON HOLLINS MAGISTERIAL DISTRICT STEVEN A. MCGRAW CATAWBA MAGISTERIAL DISTRICT HARRY C. NICKENS VINTON MAGISTERIAL DISTRICT Mary H . Allen `~~~ Clerk to the Board July 7, 1989 Board Retreat Keith Cook has made arrangements fog ~---7`~!> i'j ~ follows: Friday, July 28, 1989 8:00 a.m. - 5:00 p.m (approxim ,~~~r,~ -~'~ Holiday Inn Tanglewood Executive Board Room - First F. Danish and Coffee will be served at 8: will be furnished throughout the day. Lunch will be served in the meeting room. the luncheon menu. Please select your return to me. Dinner plans have not been completed. The Board may wish to continue the retreat through dinner similar to luncheon plans, adjourn and not have dinner together, adjourn and eat dinner at the Holiday Inn or elsewhere in the neighborhood. Please let me know your preference so we may plan accordingly. Please return to me the attached luncheon menu with your selection and your preference for dinner arrangements. CC: D. Keith Cook, Director of Human Resources P.O. BOX 29800 ROANOKE. VIRGINIA 2 4018-07 9 8 (703) 772-2004 Appetizers and Salads ~" ~``~ Wisconsin Cheddar Cheese Soup Medley of Fresh Seasonal Fruit ,~. Homestyle Soup du Jour =~~` Baked French Onion Soup $1.25 House Salad Provencals Salad Colorful Selection of Seasonal Greens `, Crisp Greens with Green Pepper, complemented with Shredded Carrots, - Black Olives, Parmesan Cheese and ed Cabbage, Cherry Tomatoes, ~, f' Tomato Wedges ~. and Cucumbers r ~- - --.~ .., Tomato and Pasta Salad Marinated Pasta Salad on Crisp Greens with Ripe Tomato Wedges House Dressing -Creamy Parmesan Pepper Luncheon Entrees Chicken Francaise Boneless Breast of Chicken Sauteed with Capers,_-L~tn4rtrs_& Whit,`1Wine Chicken Almondine ~~ Boneless Breast of Chicken Grilled with Sauteed Almonds _...y-~ Chicken Teriyaki Marinated, Broiled and served over Fresh Pineapple with Stir Fried Vegetables Baked Lasagna Layers of Tender Pasta separated by Ricotta, Parmesan and Mozzarella Cheeses and a Meaty Tomato Sauce Accompanied with Garlic Bread Fresh Fish The Freshest Fish of the Season done one of four ways - Blackened, Stuffed and Baked, auteed with Lemon Butter or Grilled Petite Filet Mignon Served with Mushroom Cap and Bearnaise Sauce Seafood or Chicken Crepes Tender Chunks of Chicken or Seafood in our Tangy Tanglewood Wine Sauce in delicate crepes and topped with Hollandaise Sauce Roast Pork Loin Char Su Pork Loin Marinated in a Sweet Soy Glaze topped with Julienne Vegetables Veal Variously Mild Milk-Fed Veal prepared either Marsala or Francaise DINNER ARRANGEMENTS Roast Sirloin of Beef Roasted to perfection and served with a rich Cabernet Mushroom Sauce Please check your preference and return to Mary Allen Continue retreat through dinner, similar to lunch. Adjourn to the Holiday Inn for dinner Adjourn to other restaurant for dinner Adjourn at 5:00 p.m. with no dinner plans Luncheon Selections (Continued) ~~1~~ ~ ~ ~ \ Z Desserts Midnight Layer Cake - .Chocolate Mousse Strawberry Mousse, Rainbow Sherbet Ice Cream with Cookie Fruited or Plain Cheesecake All entrees are served with a choice of appetizer or salad, Potato, Rice or Pasta, Vegetable, Rolls and Butter, Coffee, Tea, Decaffeinated Coffee or Milk, and Dessert Light Luncheons Shenandoah Valley Deli Platter Potato Salad and Cole Slaw surrounded by Sliced Cold Cuts and Cheeses Served with Kaiser Roll and appropriate Sauces and Spreads The Parkway Croissant Our Flaky Freshly Baked Croissant filled with your choice of Tuna; Seafood or Chicken and Almond Salads garnished with Ripe Olives, Potato Salad and Fresh Fruit Roanoke Star Salad - Filled with Chicken Almond Salad, Tuna or Seafood Salad garnished with Hard Boiled Egg, Fresh Vegetables and Pineapple Vegetarian Pasta Salad Pasta and Garden Vegetables tossed with Herbed Italian Dressing accompanied with Appropriate Garnishes Chef s Salad Mixed Greens garnished with Julienne Turkey, Ham, Aged Cheddar and Swiss Cheeses, Tomatoes and Hard Boiled Eggs served with our Ranch Dressing All light luncheons served with Soup du Jour and Dessert, Coffee, Tea, Decaffeinated Coffee or Milk ALL PRICES ARE SUBJECT TO SERVICE CHARGE AND TAX ~'~ , _. O~ ROANp,~~ a w z~ ~ .. a ~~ ~~ ~~~~~~~ ~~~ 18 r~° 88 SFSQUICENTENN~P~ DEPARTMENT OF HUMAN RESOURCES A Beautifu/Beginning M E M O R A N D U M TO Mary Allen Clerk to the Board of Su rvisors FROM D. K. Cook %: Director of Human Resources DATE July 5, 1989 RE Board Retreat We have made arrangements for a Board retreat to be held at the Holiday Inn-Tanglewood on July 28, 1989. The retreat will be held in the Executive Board Room located on the first floor. The following information is provided as we discussed: 1. The retreat will begin at approximately 8:00 a.m. and continue through approximately 5:00 p.m. These times may be adjusted to suit the Board's schedule. 2. Lunch will be served in the meeting room and a copy of the luncheon menu is attached. Please review this menu with Mr. Hodge, the Board, and other attendees and advise us of their individual selections. We need to let .the Holiday Inn staff know our selections by July 20th. 3. The session will begin with coffee and danish. Refresh- ments will be furnished throughout the day. 4. I advised the Holiday Inn staff that dinner plans were not complete as the Board may or may not conclude with a dinner. I am enclosing a dinner menu for your information. Please provide the budget code for the retreat expenses and let me know if you have any questions. DKC:cgb Attachments Appetizers and Salads Medley of Fresh Seasonal Fruit Shrimp Cocktail $4.50 l~rrnch Onion Soup with Cheese and Croutons Seafood St. Jacques $5.00 House Garden Salad Colorful Selection of Seasonal Greens Complemented with Shredded Carrots, It<<{ Cabbage, Cucumbers and Cherry Tomatoes with House Parmesan Pepper Dressing Salad Rosa Crisp Romaine, Salami, Pepperoni, Mozzarella Cheese, Cherry Tomatoes, ;alfalfa Sprouts and Italian Dressing $ .95 Homestyle Soup du Jour Melon and Prosciutto $5.00 Seafood Bisque $1.50 Spinach and Mushroom Salad Fresh Spinach topped with Bacon, Croutons, Red Onion and Hard Boiled Egg served with Poppyseed Dressing $1.00 Starkey's Garden Salad Crisp Greens topped with Ham, Baby Shrimp, Bacon Bits, Sliced Tomatoes and Chopped Hard Boiled Egg Served with Herb Dressing $1.50 - Dinner Entrees Chicken Richmond ;~ l,upular combination of Boneless Breast of Chicken and Country Ham finished with our Chef's White Cream Sauce Chicken Kiev ll;~l,ed Breast of Chicken filled with Herb Butter Chicken Cordon Bleu 5~,;~s,~ned Chicken Breast Rolled with Select Ham ' ;ii~,l Cheese topped with Our White Wine Sauce Chicken Neptune l'liicken Breast topped with Baby Shrimp and Bay Scallops served in Our White Wine Seafood Sauce Chicken Oscar sauteed Breast of Chicken with Asparagus ii~~~i Crabmeat topped with Hollandaise Sauce Veal Oscar Veal Cutlets topped with Asparagus and Crabmeat served with Hollandaise Sauce Veal Marsala Sauteed Veal Cutlets served with Mushrooms in a Wine Sauce ..Roast Pork Loin Dijon Pork Loin marinated in Garlic, Rosemary and Dijon Mustard Fresh Catch of the Day The Freshest Fish of the Day done one of four ways -Blackened, Stuffed and Baked, Sauteed with Lemon Butter or Grilled Stuffed Atlantic Sole Broiled Filet of Sole stuffed with Crabmeat Filling topped with Mornay Sauce Salmon Served with Dill and Chive r .,_ Dinner Entrees (continued) Steak "and Scampi _ Twin Filets Mont Clair - Charbroiled Sirloin Steak Petite Filets Broiled on Croutons accompanied with Shrimp Scampi Style with Shallots, Cognac and Dijon Mustard in a Light Cream Sauce Roast Prime Rib of Beef Slow Roasted to Perfection and Served with Filet Mignon Au Jus and Creamy Horseradish Sauce _ Prepared to perfection and served with Mushroom Cap and Bearnaise Sauce Roast Sirloin of Beef - Served in a Rich Cabernet Mushroom Sauce New York Strip Sirloin or Bordelaise Sauce Select Aged Sirloin, Charbroiled Desserts Midnight Layer Cake Rainbow Sherbet Ice Cream and Cookie Chocolate Mousse " Strawberry Mousse White Chocolate Mousse with Dark Chocolate Shavings Sticky Pecan Sundae Oreo Mint Sundae Fruited or Plain Cheesecake $ .95 Creme de Menthe, Amaretto or Frangelica Parfait $1.25 Specialty Desserts upon Request All Entrees are served with Choice of Appetizer or Salad, Potato, Rice or Pasta, Vegetable, Rolls and Butter, Coffee, Tea, Decaffeinated Coffee or Milk and Choice of Dessert ALL PRICES ARE SUBJECT TO SERVICE CHARGE AND TAX o ._. 1 COUNTY ADMINISTRATOR FLMER C HODGE T0: FROM: DATE: SUBJECT: ~F ROANp~F ~ ~ ti p Z ~ ~ 2 J a ~~~,~ 15051 $$ `rFgppICENTENN~P~' :1 BiauL~ulRi4irutirrk C~nunt~ of ~Rnttnnke M E M O R A N D U M Members of the Board of Supervisors Elmer Hodge Mary H. Allen ~J'~~-"~ r`~' Clerk to the Board July 7, 1989 Board Retreat BOARD OF SUPERVISORS LEE GARRETT. CHAIRMAN WI,'JDSC~R HILLS MAGISTERIAL DISTRICT RICHARD W ROBERS VICE-CHAIRMAN CAVE SPRING MAGISTERIAL DISTRICT BOB L JOHNSON HO LLINS MAGISTERIAL DISTRICT STEVEN A.MCGRAW CATAW 9A MAGISTE DIAL DIST PICT HARRY C.NICKENS vINTON MAGISTERIAL DlsrRicT Keith Cook has made arrangements for the Board Retreat as follows: Friday, July 28, 1989 8:00 a.m. - 5:00 p.m (approximate) Holiday Inn Tanglewood Executive Board Room - First Floor Danish and Coffee will be served at 8:00 a.m. and refreshment will be furnished throughout the day. Lunch will be served in the meeting room. Attached is a copy of the luncheon menu. Please select your choice for lunch and return to me. Dinner plans have not been completed. The Board may wish to continue the retreat through dinner similar to luncheon plans, adjourn and not have dinner together, adjourn and eat dinner at the Holiday Inn or elsewhere in the neighborhood. Please let me know your preference so we may plan accordingly. Please return to me the attached luncheon menu with your selection and your preference for dinner arrangements. CC: D. Keith Cook, Director of Human Resources ~ -~- ,~ '~ f'O BOX 29800 ROAfVC_?KE. VIRGINIA 24018 0798 (703) 772 2004 ~ +r w Appetizers and Salads ~-p QC ~ ~ Medley of Fresh Seasonal Fruit Homestyle Soup du Jour House Salad Colorful Selection of Seasonal Greens complemented with Shredded Carrots, Red Cabbage, Cherry Tomatoes and Cucumbers Wisconsin Cheddar Cheese Soup Baked French Onion Soup $1.25 Provencals Salad Crisp Greens with Green Pepper, Black Olives, Parmesan Cheese and Tomato Wedges Tomato and Pasta Salad Marinated Pasta Salad on Crisp Greens with Ripe Tomato Wedges House Dressing -Creamy Parmesan Pepper Luncheon Entrees Chicken Francaise Boneless Breast of Chicken Sauteed with Capers, Lemons & White Wine Chicken Almondine Boneless Breast of Chicken Grilled with Sauteed Almonds Chicken Teriyaki Marinated, Broiled and served over Fresh Pineapple with Stir Fried Vegetables 'Veal Variously Mild Milk-Fed Veal prepared either Marsala or Francaise Baked Lasagna Layers of Tender Pasta separated by Ricotta, Parmesan and Mozzarella Cheeses and a Meaty Tomato Sauce Accompanied with Garlic Bread Fresh Fish The Freshest Fish of the Season done one of four ways - Blackened, Stuffed and Baked, Sauteed with Lemon Butter or Grilled P ite Filet Mignon Served with Mushroom Cap and Bearnaise Sauce DINNER ARRANGEMENTS Seafood or Chicken Crepes Tender Chunks of Chicken or Seafood in our Tangy Tanglewood Wine Sauce in delicate crepes and topped with Hollandaise Sauce Roast Pork Loin Char Su Pork Loin Marinated in a Sweet Soy Glaze topped with Julienne Vegetables Roast Sirloin of Beef Roasted to perfection and served with a rich Cabernet Mushroom Sauce Please check your preference and return to Mary Allen Continue retreat through dinner, similar to lunch. Adjourn to the Holiday Inn for dinner Adjourn to other restaurant for dinner Adjourn at 5:00 p.m. with no dinner plans Luncheon Selections (Continued Desserts ,~~ y Z ~~ Midnight Layer Cake Chocolate Mousse Strawberry Mousse Rainbow Sherbet Ice Cream with Cookie Fruited or Plain Cheesecake All entrees are served with a choice of appetizer or salad, Potato, Rice or Pasta, 1%getable, Rolls and Butter, Coffee, Tea, Decaffeinated Coffee or Milk, and Dessert Light Luncheons Shenandoah Valley Deli Platter Potato Salad and Cole Slaw surrounded by Sliced Cold Cuts and Cheeses Served with Kaiser Roll and appropriate Sauces and Spreads The Parkway Croissant Our Flaky Freshly Baked Croissant filled with your choice of Tuna, Seafood or Chicken and Almond Salads garnished with Ripe Olives, Potato Salad and Fresh Fruit Roanoke Star Salad Filled with Chicken Almond Salad, Tuna or Seafood Salad garnished with Hard Boiled Egg, Fresh Vegetables and Pineapple Vegetarian Pasta Salad Pasta and Garden Vegetables tossed with Herbed Italian Dressing accompanied with Appropriate Garnishes Chef s Salad Mixed Greens garnished with Julienne Turkey, Ham, Aged Cheddar and Swiss Cheeses, Tomatoes and Hard Boiled Eggs served with our Ranch Dressing All light luncheons served with Soup du Jour and Dessert, Coffee, Tea, Decaffeinated Coffee or Milk ALL PRICES ARE SUBJECT TO SERVICE CHARGE AND TAX ~• •1-' w ~ ~tizers and Salads ~ `. -~!~'~ e ey o rutt Homestyte Soup du Jour House Salad Colorful Selection of Seasonal Greens complemented with Shredded Carrots, Red Cabbage, Cherry Tomatoes and Cucumbers Wisconsin Cheddar Cheese Soup Baked French Onion Sou 1.25 ~,.... Provencals Salad ~~~ ~ Crisp Greens with Green Pepper, Black Olives, Parmesan Cheese and Tomato Wedges Tomato and Pasta Salad Marinated Pasta Salad on Crisp Greens with Ripe Tomato Wedges House Dressing - Creanry Parmesan Pepper Luncheon Entrees Chicken Francaise Boneless Breast of Chicken Sauteed with Capers, Lemons & White Wine Chicken Almondine Boneless Breast of Chicken Grilled with Sauteed Almonds •~~ Chicken Teriyaki Marinated, Broiled and served over Fresh Pineapple with Stir Frie~bPr•,hl~~c ~~eal Variously V,f'~M Mild Milk-Fed Veal prepared either Marsala or Francaise r Baked Lasagna Layers of Tender Pasta separated by Ricotta, Parmesan and Mozzarella Cheeses and a Meaty Tomato Sauce Accompanied with Garlic Bread Fresh Fish T}~e Freshest Fish of the Season done one of four ways - Blackened, Stuffed and Baked, Sauteed with Lemon Butter or Grilled ~ite Filet Mignon Served with Mushroom Cap and Bearnaise Sauce DINNER ARRANGEMENTS Seafood or Chicken Crepes Tender Chunks of Chicken or Seafood in our Tangy Tanglewood Wine Sauce in delicate crepes and topped with Hollandaise Sauce Roast Pork Loin Char Su _ Pork Loin Marinated in a Sweet • Soy Glaze topped wtt~ _ Julienne Vegetables - -~ Roast Sirloin of Beef Roasted to perfection and served with a rich Cabernet Mushroom Sauce Please check your preference and return to Mary Allen Continue retreat through dinner, similar to lunch. Adjourn to the Holiday Inn for dinner Adjourn to other restaurant for dinner Adjourn at 5:00 p.m. with no dinner plans ~~'~ Luncheon Selections (Continued) ~ ~ ll~~ ~ A ~ \ Z~ Desserts Midnight Layer Cake Chocolate Mousse o ~' Rainbow Sherbet Ice Cream with Cookie Fruited or Plain Cheesecake All entrees are served with a choice of appetizer or salad, Potato, Rice or Pasta, vegetable, Rolls and Butter, Coffee, Tea, Decaffeinated Coffee or Milk, and Dessert Light Luncheons Shenandoah Valley Deli Platter Potato Salad and Cole Slaw surrounded by Sliced Cold Cuts and Cheeses Served with Kaiser Roll and appropriate Sauces and Spreads The Parkway Croissant Our Flaky Freshly Baked Croissant filled with your choice of Tuna, Seafood or Chicken and Almond Salads garnished with Ripe Olives, Potato Salad and Fresh Fruit Roanoke Star Salad Filled with Chicken Almond Salad, Tuna or Seafood Salad garnished with Hard Boiled Egg, Fresh Vegetables and Pineapple Vegetarian Pasta Salad Pasta and Garden Vegetables tossed with Herbed Italian Dressing accompanied with Appropriate Garnishes Chef s Salad Mixed Greens garnished with Julienne Turkey, Ham, Aged Cheddar and Swiss Cheeses, Tomatoes and Hard Boiled Eggs served with our Ranch Dressing All light luncheons served with Soup du Jour and Dessert, Coffee, Tea, Decaffeinated Coffee or Milk ALL PRICES ARE SUBJECT TO SERVICE CHARGE AND TAX ._ 1985 Bond Projects William Byrd Jr. High: Project 100% complete School in operation for one year Communications System: Project 100% complete Renovation of the Public Service Center: Completed November 1986 Vinton/460 Water Line: - Project is 99% complete '-L~~n final coat of paint on the water tank " ~~~ water line has been in 1-~ ~~~ Well Drilli V _ ~~ VV ~U / L ~J .ing in ~n ~ :ause ' Y( ce, to six three remaining w~~__ ~ -Z ~ -~~ Bonsack well: Waiting to tie into tii~C Vinton/460 water tank Arlington Hills 3: Waiting to hook into Arlington Hills 4 Arlington Hills 4: Waiting for completion of highway relocation s Installation of new fire hydrants: Complete Improvements to Masons's Cove, Mt. Pleasant, Catawba, and Cave Spring fire stations: Complete N p 7< SS~ ~^ W v' d j' ~! r..~. ~< O. 5. ryp y O r' ~ '~ ~oc,a~~~S;oyo'~c,~ o ~ ~o ~- 7 ~~ ~~~~~aQ~~$`~ S.~~y~.. aoe0°,~L,~ o N ~~ n N y] n n ~D d N ~ rp ~ rU v 7 ~; 7c' O y+ rD c .. 7~ ° a n~ ~ n~ O ~oa~° 'n'o~~oc ~o ~.°o~ v+!~ ~rn o ~~o ~ ~ r7u 5rn ~ rn ~ rn ~ 0 ~ 3 ~ o r~ ~ a 7. c o y ~ a ru N "~ v rp n C n ~ ry ~ C• ~ O ~. ~ ~ 2 .~ a`0~ ~O e~.~~`7~ ~~ °° d ~_~ ~~ y ~, ~ a o ° ~~D C ~ ~ N ~ ~ ~ ~ ~ j r W ~~r~ `<p x ~ ~ ~ ?~ 5.1 y ZO aa~ ~ o ?o,7,z O~ 7 ~i S y O C rip 0 rr -~ ~ rn x ~p ~ ~ ~ ~ ~ C n ap ~ y rp c ~ 7 ~ ~ G ~ 7 ~ `Z 7 ~ ~ OS p 01 ~ Oo~~`~-^~r'HyOj~ v+ t0 7'3..7 O ry' p a ~ A ,~ '" Oacx t°n~ O ,C_r o~ y r._ y y~ °c ~ rn r, C A 7y y 7 ~3Q ~fnp G. 07 a a ~ ~ ~ ~ ~~~g~ ~~ `~~~va~ a~~°d ~• a n ~ O rn a ~ 'D ~ ~ `D ~ ~ g G y oorNoG~a =~ar~o!!~~n~~5~S>>rn~ " O y y ~ O ~' ~ ~ Yy' =~ S. ~ n y O C '~ <oS a ~ ~ ~ ~ ~ y 7 ~ ~ g 1 4/~ ~ M oO~ 7 ;o~°~r~~'^~7 ~~ G y ~~ °~ ~t° ~N o,r~u ~~ o ~" ~~y o p y o ~ ~ roo ° g7~ Q v+ d in n l0 °.o N ~~o r+ ~ ~.r°n ~o ao ~:~ ~ ~3~"7~ r~otny~~y *~o.~ ~ ~~~ < ° ~ a y ~ rn ~ ~ ~ y .y ~ °-~3n ooQ~~~nS~o~ `D n o1° ~o < ~ c ~ ~ °c d~ 7 ~~3y~nn ~ 3~ o~, S?~~~~30~~~•~ar~~n~a~~ Q o~ pO • 7 ro c oh'o'-soD~c:rny3c?~a~ f1 ~~ r,3 7 ~ 7 y a~3R•~~3~~ ~o~o~`^~N'vcc ~~~no°' cn ~~ ~ao~~~~~oa~O ...,°.~ ~p cgJ+ 3 n~i l0 ~ r ~ m r ~ N ~• a ~C ~ ~ `^. ~ ~' O,f',• 3 n0 w .V ~ 7 -~ y y 7 ~ '+ ~ a ~ ~ ~ ~ e. 3 c ~ - rn 7 ~ rn ., ~ -0 0 0 7 ,., ~ ~ ., ~• ~ rn . v+ ~ O fl+ G N (p y 7 ~ ~ p~ ~n ~D ~~ y ~ C. ~ 7 7 rD O n ry a O~ v n~' O O 7 C n~~ '~ N N Q -~ y O ~0 ~ ~' ~ 7 0 _ n ~. ~ ~ O y Ip ~ y 3 ~^ In ~ H D. ~ ~ N ~ ~ 7 c O 7 ~ '~ ~ 7 7 c,nn=,.,~D ~ aa7c`< -°~7oroayo~ o •~ ~~ ~ ~3°c°-y~~p,-•`D`~ C 7 N '~~ 2' g ~' 3 j `° ~ ,Q ~ R ^. O y 03 `` ~' O 7 `° ' ~ • ~, ~ ~ ~ ° n 1 ~ `~° ^ ~ O. ~ ~ 00~~~aoo. ~ ~°v g~~~~~-+`° a~~o O ornrn o•~n~~•ao 30 ~ ~ ~ ~, ~ 0.`7'°,Q~s ~ c` '-' r,:~ ~ ~ ~ 3 ~ rn`< o N ~ g ° o. ~ ° c ~ „~ N ~ ~•~ 0 3.7~. 7 ~ ~ 10 O = ~' j v. ~ C. a 0: n ~ ~i ~p ~ ~ ~ ^ ~ g ~ ~ ~ ~ ~ C ~ ~ ~" ~ d ~ a H o 0 0 7 ~ o~~q ~+ 7 ~ ~ ~~ a~ o,~ ~ ~ ., ~ ? ~ ~ ~ ~ ^ o ~ a ~ S~' ~ a• ~ o• ~ `~. ~' ~o a a e a o< a r^p ~ ro `R ~ ° °' r.5 a~~ ~~y~r~ee,a~ ~ ago ~ - a~a a ~v"ac,,v < ~ > > n dQar~n ~~ 3 << j -+~ 3 ~ ~D n n to t~ C Ci 7 0 ~ O r7p N a n a N ~i d ~. ~ ~ ~ ~ ~ a ~~Qan~7~',_° ,~ 7 tp ~' r a N C O rn~~ uo~°~on f"'f AJ a N o: a 0 d A n ° c ~~.~~~~o~~o -'O rp ,~ c tD ~ 3 v~°~ v~ o o N~ o 0~3~<~~'~~do~ a s ~. 7 4 ~; m ,., g ,_, n y'~" y o o axc rt,o ~p ~ ~ D ip o. y ~ ~ y or~^o~~or7n°~o~• rn3r7o~~u~~'~~r7o O C~ 1 ~_ N O o $ ~ d n ~D ° Q ° ~ a~ O ~ ~ ~ 5•:0~~ O to ~ 7 ~ ~ rD = ~ ~. n 0 Raruca~~~~73 to r~pp N ~ ~ to ~ O ~. H• y 7 ° C ~ ~~ 1 ~ ~ n_-t00 31O~oo•?~~~•~= ~~ a? O `Fi 7 C C~ ~ ~, p•y~~ Soa3~, U~~ r7o rn g d `~`7 3 N ~ ~ ~ o' ~ O 3 n' O ~0 ~~ 0 p O ~ ~ rn ~ ~ ~ y ~ Z7 l!1 Q ~ Q ~. ~ ~ ~ . O rD r~D O y ~ ado ~ 0 0 ~, Q ~ ~D ~ O ~~~, f7cD o ~ r1 ~ Q ~ ~ ~ ~ 3 ~ ~ ~ ~ L-1+ ~. ~ ~ O O o c ~ -^ ~,~ ~o o ~ ~ -o r. O c • v O ~Q 7~-~*.~ v N3•o mom' 0 3 x a3•o ~ ~gn~ ~ = 7 °;~~ ~ ro '° o~~ ~, ~ a7 ~ _° c a ~~ 4• ~ ~ y Q O~ O O x n ~ ro ~ x H ~n - o a ~• b ~ G n ~ i u o r ~ E o m ~ ~ o ~ n r• x w ~ n H x x ~ r- ~ H r• r• [-~ t-' O O ~ ~ w ~ ~ z ~ N ~ ~ ~ ~ ~ N x ro x'~ ~''~ ~ H CJ,`~ LTJ:O C1 d ~ CJ D','D' x H Cn ' ,"~ (D ~ H wwr•(DwOrGnnNN~'(DG O r•r• r• ~ ~ a ~ w ~ %d E ri i--' ~ F-' >C r• ri O (~ 7~ a ~ (D (~ 7C tt a r• (~ D ~ to ~' ~" n ~' G ~ n n ~ '~ ~ r• a O tli r n ~ C ~ Q ~ ~ N w w N n ~• ~• CJ ~ E '•C H t O ct r t'Y r • ~ ~ man rt ao o rw o n ~~a o xw ~ x~ dr,~ d~~ ~c ~~ firt n x ~ ~ (D C) ~ r• fD 7r o rt n a ~ n a rn• v~• ~ ti w ~d ~ K n a ron ` ~ ~ an --J wm Sao : n g w . d ~ x m . a ~nn~~~~rr~cn~ncncncncncnrn • r• • n O C7 C1 (~ C'1 ("1 (!~ "° r r- O O ~O r•'d b r- r- r• r• r• r• r O O O O O H~ zn ~~ 'b m 'v '~d c-~ rt rt rt fi rt r+ r* rt ~ n 'a ~ rt N ri ri (D (D (D (D (D (D (D (D lD n '~ '~ ~ ~ ~ H ~ cu ~-~o ao 0 ~cn m c c c ~xxxx~xx~ w ~ ~ ~ ~ ~ m cry cnn ~rtrtm cnm m o m m m m m o o m cccccc ~ rt m rt m rt m rt m rt rt H wcuma~aaccc . r. (D (D (D (D (D ~ a a n r• r. ~•. r. r. r• r• r (D ~" C tf ti' (D (D (D (D (D tD (D fD fD £ ~ o ~cm~c~cEEEE~£E£ ~ i ~ C C t n C n a d vv fD ~ o 0o a ro c~ ~ ~ ~ ~ ~ ~ ~ ~ N ~ r ~ J N ~ f7 H J I-' N W ~P N F-~ 00 V-~ f-~ I--~ F-' N U7 C1 ~ l0 • W ~ O ~ ~ ~ (V ~O ~P d0 W J Ul F-' d1 In ~l O W W " O N W .P F-~ N (J1 ~I \O O C~ N O O O O 01 ~ ~l ~P N H O Vi In lfl lJ1 O lJ1 lJ7 O O CT7 01 O O O lJ7 F- W ~ O 0 0 0 0 0 0 0 0 0 0 l37 O O n O C7 •cn th to -f/? in ~ -c/~ ~ -v~ -t/~ O C!1 3 ~] ZH~C W F-' w .P ll1 ~ I--' o~ C1 rn ~ o w N o H `.~ H 7 7d C H d O ~ o w ~iC]HCly O N ~P F~ lT~ N N lJ~ O O O F-~ J dl .P n H CrJ H H O O ~ ~~ O O O O N O ~P Ul O W N ~\ O 0 00 ~ rnrn \ \\ 0 00 N ~~ \ \ \ l0 l0 l~ 0 00 (7 CJ CrJ OOU~ ~ ~ H cnroH Hr~ ~ trJ ~ C H H C~HL~] H O O H Z O z ~ ~ ~ ~ c xs C1~ O o d N O ~ d C 2 ~ `b `•rJ ~ ~ n l ~ ~ i A ~ o ~• rt ~ o ~ ~ ~ A~ r• ~ ~ ~ rt n ~ a a r- m trJ ~ O , ~ x ~ ~ ~ r• rt m r. r-' A~ C ~' r~ rt cn r. ~' ~ m O --' ~ ~ G ~ rt a ~ W m ~H'rJ G'~ r' C xCr]QJ (!~H$f~W~HOdai~ '• r•r•m nr• ~ r• O~m f1O~~~~mF-'~~ N ~ n W ~ 7C 1-' ~t r• ~ O ~ ri ~ (~ rS m A~ rn r• ¢' ` `~ m ~ roxw ~ ~o m ~ ~ ~ m ~ m ~ w a - r + O rc to CJ O W CJ ~• n A~ ~ 7~' O m ~ ~ A~--~O HO ~ m nm C~E~C1r•nro~O[rJ ~ ~ rt ~ ~ n xm n ~ w x ~ m ~ r ~ ~ or ~ dmd ma d ~ ~ rn~ n~ H. ra n a n a m r . n ~ d n 0 mmm o0 ccc ~~ ~ r-r•r• ~~ rt mmm ~~ n E E C m m W rr rr n as rt 0 0 o rt rt rt E zn cn rn w rtrtrt n waw a n ri rt m rtrtrt a mmm aaa rt roro~ ro~ro~ro'vro~~ro n ~~~ rt~~~~~i--~~~r W mmm mmmmmmmmmm n rt rt rt rt rt rt rt rt rt rt rt rt rt rt mmm mmmmmmmmmro aaa aaaaaaaaaa W n a m a ~ ~ ~ ~ ,p ,p ~ w O U1 J N 0 00 o a~ O F-~ O O O ~1 O O N -ta -ta to to {n N N ~P W F•~ .P J N ~P . . ,pw o o ~ W OD O O N w ~ o o ~o rn O rn 0 0 0 C bd d H C H H O H 7d t~ H mb ~o H~ C CrJ to CJ H rn C7 H OH ~ ~ H~ H d n O ~z~ ocno ~H~'=J H7d3C ';dQH2 ~C]HC7 C~HHCl~ HHrn O d Z \ ~ ~ H ~ ~ o H ~ ~ z O Oy ~ d \ N Cb a~ O \ z ~ d O ~ ° rn oO c l~ \ \ z roH 0 o c n Ht•+3 \ \ H C OD 00 H ~ ~ C1 H L=J H O C7 H Z, ` O "z n x- s/ n N tin ~~ ~ ~. w rt m a (7 O m fi I w c~ rO n m r ~• w w n n O N fi sZ (D fi w ~- n O u- c~ n rt n O rt n O n- n w n O n r• sZ r- n (D c m n r- O to H O H r c r r ~ ro ~ x C H -~ w o r E ~- c cn m a• ~ a a w . H m ~ ro ~ ~ z ~ ~ ~ O N ~-' ~ F-' w (D cnnro n roo ro b3 r cn ~°w° ~ wa ° ~w x ~ n m ~ n rt r•a m l~ r- ~ In ~ ~• hi ~ (D sZ t~ r-r ~ rt r• w r E w H ~ ~ ~ w a ~ x a d ~ • ~' n (D~ ~ N ~ ~d d (D ~ C7 n ~ C rt ~ n f... ~ ~' ~ F' w (D nnn n ~~ n nn ~ cnro O O O O 'U 't7 O O O ~-'• H~ ~ ~ ~ ~ 'z3 '~ ~ ~ ~ ct ~ O ~ ~ r0 'i7 ri ri 'U ~* ci' cD H ~ I--' --~ 1-' mmc~ I-~ m O O cc F-' m ri n ww ~ C LT1 cnn ~ ~~ c y m m m m as aaa a ~• as ~ ~~ C C Ci c dv 00 H H H -vi •v~ N F--' ~1 o to F-' O N O rn o ~ ~ 0 v v ~ ~ rn o ~ o ,P o ~ r H ~ H ~ C ~ z o ~y v d N b~ rn O \ 2 0o d -cn ~ ~ C~7 ,p N rn ~ to H ~,,, ~o rn ~ o o ., I f7 3 O O lT~ O N ~ O ~~ o I ~ w o ~ o Cn H o to ao o N o H~ ~ ~ •v~ ~ ~ IJ f7 C~ ~ w i ~a I~ o 3~ Z O . . C J~ O Ul0 N C~ 'ziHHZ o ~w o ~ H~HC7 o u~oo o ~ ~~~~ f7~]d H H \ O z 0 0 0 ~ (7 C1 tr1 ~3 \ H 0 0 0 ~n ro H d ~ ~ ' 0 0 o d y H O Hz 0 z x• cn to C7 ~ gy w N o C~ ( p w N ~ i u C ~ ~ F-~ N O N O O O FC, 'jv' O ~ O ~ O O O lzJ (D F'i n O rt n r• rn ~ ~ ~' f/ ~ N O ~ Ul O (T1 O ('~ ~ ~ ~ ~ C r• 0 0 0 o y d 0 o x~ ~ 0 0 a C d O y A~ H trJ rr rn ~ ~ z n (~ l0 ~P N C1 Ul O ~- ~ N N C1 00 J O O `Jd ,'D' E to o u~ v o w trJ y r• In O O N O W (!~ H ~ yC ~ t~ :T (D C I1 r- N ~ n ~ o o HC cD o 0 7d t~ 0 o H t-~ r• O o bd O ~ H CIJ ~ k O 0o z i 0 y x x C ro ~ n ~] ro r cn ~ W O G G r• r• r• O O O sv o 0 G rr ~ ~ t-~ ~ n G n ~ x dP axe a w rt ~ ~•-~ cu ~ ~ rt m ~ ~ t-~ r• r• SL O c-r hi ~-' to cn ro ~ ~ ~ x ~ n ti r• ~ o 0 7d I W (D rn `'C ~ ~ ~ 3 ~ ~ ~ ( D C o i--~ x x r ~ trJ ti r• G .~ 3 '~' I ~ r• r• A~ UI ~U cn tJ] (D A~ N 7d ~ w h~ ~ ~ [J1 rt ~ G rt rt x ~ ~ ~ ~ m G cn C cs' cn ~ ~ m v U~ to Z5' ~-'• G ~ ~ CA C!1 U] N a ZT r• ~•. 00 ~n rn G a G G ~ ~ ~ ao ~ G zr tr' tr ~ a w w ~ rr rr - - - w - a a a m a a C1 C 03 Z ~ ~~ y '~1 7d tC C C~ O y '=J H O ~' ZC ''rJ H cr z~ d W ~r [~i •pa~aT moo s? ~oa,o~ puog •pa~aZd~oo ~~~6o~d uo?~?s?nbo~ puuZ •asn oTZgnd ~o~ uadp :xH~d QNO~Z~M '9 •asn o?Zgnd paTnpauos o~ ~o?~d pa~aTd~oo aq TT?M (~u~~b) ~ua~doZanap p~o~ ssaoo~ ZpHn '6861 '0£ ~ago~oO ~q papaas aq TT?M aa~gs '6861 0£ ~aq~a~daS ~q spZa?~ ~aooos ~oop~no Mau (£)bu? ~~d u~ ~no~~1 p~o~ ssaoo~ uo?~aZd~oo ~o~ aZnpagos uo DoT x P '~a~~ns-p?~ .~o~o~~~uOO ~q ~ua~doZanap ~apun ~T~ua~~no '0661 (uo?~on~~suoo Mau) asn o?Tgnd ~o~ paZnpagoS :x~~d QHK~NIA 'S •pa~aTd~oo s? ~oa,o~ puog •pa~aTdwoo aq ZT?M (Z~?~?uT) ~a~s~s Z?~~~ ~ pug s~a~~ o?uo?d 'sabp?~q a ~aa~unZon ~~?unw~oo ssaoou 'uo?s?n?Q sx~~d pug s~~o~~ uoT~~oT a ubno~us 'pa~aZd~oo s~a~~ bu?x~ud/p~o~ ssaoo~ ( .P P) 6861 'll ~~W uo asn o?Zgnd ~o~ pauado :SNHQ~~9 MOZZOH ~dd~H '~ •pa~a1 moo s? ~oa,o~ puog ~ su? ~ua~d?nba puno~6~~Zd 'pa~aZd~oo '6861 bu?~dS u? paTT ~ uo?~?s?nbou pu~Z •asn o?Tgnd X03 uadp :SHNId oNIHHdSIHM '£ •pa~aT moo s? ~oa,o~d puog •pa~aZdwoo sa?~?ua~~ a~?s pug ~a~~ o?uo?d •pa~aZd~oo pZa?~ ~aooos ~oop~no uo?~uZn6a~ pug pTa?~ TT~gasuq paoua3 '6861 'ZT~3 asn oTTgnd ~o~ suado :x~~d ~Hx~KSS 'Z •pa~aT moo s? boa o~ puog '0661 'buT~dg uT uo?~~~n~~~ paTnpauos ~o~ papaas s~a~~ pa~oa~~~ TZ~ :s~uawa~?nba~ bu?oua~ pTa?~~no ~o uoT~daoxa q~TM pa~aZd~oo spZa?~ ZTugasBq (~) ~no~ 'pa~aZd~oo s~oT buTx~~djp~o~ ssaoo~ '0661 'bu?~dS u? asn o?Zgnd ~o~ paTnpauoS :xH~d ZZIH NHSH9 '1 Syo~rO~d WIIQNHHH3~~ QNOg 5861 30 SIIZ~SS C C H H H H H H H C H H • H • • . H ~ C7 O~ y x ~ H y ~ rJ O t b H r ~ ~ ~C~ ~~ b O ~ ~ H Z C7 ~ k ~ ~ ~ Z) d C7 ~ ~ `'T' H ~ H o H H H CT: N '~ l~ r G7 '~ '~ ~ r' Syr ~r °~ x x x ro ~^~ ,.~ z ~ roux x ~ r~ x ~ ~ r~ r ~ ~ O O H CJ ~ ~ ~ ~ ~ ~ ~ w w ro ~ o p N ~ O ~ p o O 0 U~ 0 N ~ O o 7J C ~ ,.d o z d t~ ~ o ' N ~ ~' 0 ° 0 p 0 0 o 0 ao ~ o o Z n H ~ x N O 00 N O o [ G7 O • O ~ ~ 00 p p O O H O p o o O ~ d ~ ' ~ ~ N x ~ ~ ~ ~' ~ ~ w w x ] C H ~ ~ 1O 'P `~ ~ 1 W N w O N ~P b Cr] r ~ ~P O ~ ~ ~ ~ U ~ ~ ' o ~ U' °° o ~ N N -~ w ~`' ~ C 3 In .~ OD N ~ ~ ~] O l0 61 J N Z ~ W ~ O • • ~ Op ~ N O C7 ~ N NO ~ p ~l ~O O ~ ~ O ~ FC, O i/? .-. ~ ~ W ~ ~ p ~P ~ J _ ~P ~ r ~ lJi I ' ~ ~ J ~ v O oo p l0 W ~ 'Z, ~ -~ ~ O I ~, [v ~a O W ~ N LTJ ~ ~ ~P ~ 0 W O N Oo N ~ O p p 0 O ~ `~ O z O H ~ ~ 0 0 z ~ ~ ro r ro v,,PwN~ ~ ~3 o Cr' ~ C7 t~J x ~ y O H y -] ~ ~ z v1 t~roHr~ z ~roox ~ ~ ~ z ro ~ rr~roro ~ ~ o rru~~~ ~ xx ~ x ~ ro ~ ~ ~~z ~.~ y x~~ i Q, O CrJ 'Jd ~ ~ ~ N 1 • 'Z, lfl ~ ~ ~ ~" ~ ~ ~~ 7C ~ ¢ ~ ~ b ~ \ I r- Q, ~ 0 rt ~ ~n ~ o • o ~ rn w ~ ~ ~r A~ ~ n ~ ~ n F' ~ ,-t, r-n p r• r5 fD ~ F-' ~o ~ O' ~ F-' ~ ~ ~ lD ~ O n u- r• (D ~ n ~ tt `-' 0 H x r~ d c r~ r 0 ro r~ H ro x 0 z d ~~ H O ~3 r ,A w N ~ O O W U7 pp N O ~ O O 0 0 N w ~ ~ J O o o .P w N N 0 0 o ~ ~ Z 0o d (Jl H N ~ O c ~ ~ .~ x ~ ro J ~ z . z o n o C 3 ~ ~ W W N ~ ~ ~ J ~ ~ ~ lJ1 .P -' '~+ ('~ pp do O LTJ O O o (7 ro H H C r H H O z ~yc~yyroa~a~a~y^mU~zzzoc~~~ t~ O ~' O ~' "~ A~ A~ A~ A~ "~ y r• O O O O n O n 9C G O ~' O C1 rt I--' I--' I--' p~ (D ~ r • Q~ A~ A~ O A~ (~ Q•' ro ~ ~ ~ ~ ~X~N~~ ~ Q~~~O,n O,~ ~ ci' W ZU r• t-h F-h h-h Ui ct r• ~' A~ CrJ Z ~ U1 xN fi~'r•r•r•F-hN ~ yLTJC7CJG C!1 (D\ d p~ fD ~ (D fD (D fD ct ~ fD ~ O O ~t G O !!1 trJ Gd i-' OD CJ (D H-' F-' I-' ~'t r• cn ~ ~ ~ fD r•t F-' ~ y p n I-~ ~t Ct ~ ~ SZ O, C ~ rt r• [n cn to C O K C ~C1 O O U1 r• .P (D OJ r• ~ ft ("r f0 ~ C :~ r• to to rt CJ CJ C7 \ ~- C ~ (D n n '•C r• (D t~7 ~ d r- O O O N (D ~4 N G G (1 "C ~ (p Ul U1 U1 (A U1 \ ft r• ft ft F-' R'~ n r• ct rt rt aD r• ~ r• ~'' r. ~Q rt rt rt oo ~ ~ ~ ~ ~ O ~ ~ n ~ n ~ "t 'tj rtrt~- ~p C O r• r• r• ~ (D O O O ct ''C ~ ~ ~ in ~ ~ -v~ in in •v~ -cn -v~ to ~. in -vt in •cn •cn •cn •cn to •cn in W ~, w ~ v N ~ N ~ N N ,p 1Ti00~P~N011001N ~ W NN-•+000100 ~~wJ~oOJJwwrnrnNOrnu~rn~~n~o~ N l0 .p ~] 00 O O ~P O W -' ~~ O p N O O O1 00 OD . . . . . . . . . . . . . . . . . . . . p 0 lTi 0 0 0 0 0 0 0 00 W d1 O J O O O N O ~1 Op O N O O O O ~l O O O O iP W dl O O O Ol O O •vr w O O O O 0 0 O N ~P W N O 00 ~ C o ~ O I--I • 'Z, O G7 O O O O O d Gd r z (7 L=J d ro y ro z ~ ~ y y O ~ x ~ H z o ~ ro H d ',d '~1 r ~ ~ O '~ ~ Z ~ n C7 ~ x y ~ ~ ~ ~ n CrJ y H O H ~3 H Cb bd (A ~ O O N O S w n n n n n Y~ n G -+ ~J n~ t c n ~ A~ O ~' ~ ~' Sv A~ O r-h ~' ~' O~ r• ~ ' ' rn I t7 n n t7 n ~s O ~ O r• G~ O O O 7s ro ~R (D (D O ~ ~ ~t ~ r' ~' ~ ~ ~ ~ fD fD ~ N N N m to , (D ~ ~ rti r't r- ~ o' rt p' rt O~ N A~ W ~f-'~~-~~~~3m w m to to Ur to rJOOyNmcn ~ r. ~ n a1 CJd G7 r• r. f.. ~p ~A (D !D O p U~ W a7 CTJ rt r't O A~ ~ ~ H noorn ~a~ xxrr ~'r' o waawa ~ro xnn O O A~ O O O N to t-n 3 ~~~ ~~ • r•~ ' ' ' I SL ~ CZ ~ O.+ r F- { I- tY~ t-h r• h-' N U1 to fD st+ sr+ t x rt ~ ~"~ ~ ~ ~ o ' • ¢ I-h N F-' . ~~ %~ %~ ~ f ~ 1 C7 CJ C7 C ( O O O O O ~ O G I-' O O U1 CJ CJ r• ~ G O ~ r• N cD fD ~ ~ O c1' tt rt rt ci' ,.~ ,~ rt rt ~ ~, ~ tf2 ct tt • O rt rt rt r5 rt G G ~ ~ G r N N U~ ~ O O O ~ n () () f7 CJ rh ~t ct (t ft ~ ~ ~ r• r• r• r• r- O O O O O ~ ~ ~ ~ ~ ~~~~~ _ lfl W N ~ N p _+ dl W -~ 01lOU•I~P~P ,~ l0 OJN W ~•~ W ti` 00 ' ` ~ ~ . . . . . . . . . . . Plfllfl~N-,N~P~OO~l01 O d1 (j7 ~PWU7Ol~A 1~1 4 ~ ,p ~] W U~O OONOON-'OU'~10~1~10~100 W N00~01N10~ N 00 W ~p1 ~ ~OlJ1NlT~CT~ lT~ lli O O ~l O U7 •~ V7 lJ1 ~l O ~l 01 OD ~D 00 lfl V1 l0 ~P • • • • • • • • POOlTi ~00 l ~ O d ~l 00 W O O 100 ~ J NlnO~IODOO ~p p~ p 00 l l0 O O ~P O O O O lT1lOC O O O dl O O ~ i/? i/? •f/? -+ N -+ O ~P O O O O ~ ~ O lJ~ O O N O O OD O O O O O O O H r Cr H i/? -f/~ (!~ H ',U I cTi CrJ O I ~P [!~ y O ~ 0 r r~ rn I rn t w 0 w 0 I O I O O O O O N ~P O lT1 N O O O .-. H ' b~yrr~~py~(l~yyly f~~^C~~'O~ O r't yr' O.+ n ~ t-+ y y y ^ ry P~ rt n G O ~-t r• n ~-t G n (D (D Q,, r. R•+ p~ n ~-t n r-3 (D G P~ A~ W O G Q' ~-t C1 O I-fi'•d O ' (~ ~ W (~ f2~ ~ G G ~' U1 ~ G W ~'' ~ O, G G G G n N O x G r. Gr n r• N UU A~ t~ fi r• rt rt rt r- L=J rt ci• A~ r• r• G \ V, [n cA ~ r- Ci: ~ rn rh rn A~ G \ ~ ct h-' Q, ~ p~ ct ~ rh fD \ (D lD fC O (!1 G cD ~ G O A~ ~ ~ Cl fD (D lD ~t ~.Q Cl1 ~ ~p r. O n G y r0 n n F-' G G C1 C1 r• ~ G 1- G C ,.,~ G rt~ ~ fi~ C r• to (D ti r r~ r• ;d qd ~7 (D C ~ N Q, N O r (D G ~ v m c~ m~ m r• ~ ~ ~ '•C r•o G (D (D ~ ~ o n~c (D CA A~ O, ~ ¢ ~ Q, G tt G G G to to O U~ fA (~ ~ sr n N O r• ~ r• fD (D lD ~ ~ Q O G O U to U~ p rt rt rt y D ~Q ( D f G ,^c G CA y ~Q G O G O t p ~~~ c P ,p ,~ ro ~' ~ c o ~ rn ~ r•O ~ , \\\ O p ~ N (1 \ G U1 ~ NNN ~ O~ ~ UI ~' ac ao w A~ F,• F•,• \ \ \ p rt O o o o o o o , r• G ao aD oo O G ~tn -ta -cn ~ -v~ •va ~ ~ in ~ -vt -tn -tn to -tn •tn ih ~ ~ W WC1 ~WDpW ~_, NW O ~ 00 : O~~ N ~~N ~(Ji LPN • • N ` J W-~~-'ODIJ~N • • • • W a1Q10D~1~0O W Nd1~O~1 01 W OOOd100 O-'OO~OD W 1J~O00U'I ~POO ~ N~P~O-~Q110~0-' ~N1J~O 01OO0N W O10OO~ ~]IDIJ~OtiO~O• ~ ~O~1pO00~1~ ~" • ' ~ • ~ ~ 0NOOOOO C F'"'~ ~ O lT~ 0 0 0 lT1 0 X Opel W 0000 CP ~ Jy ~1OOO U~OOOOU•~ OOOOO ~ 00000 W 0 pNOO0C1 ON ~ ~ o ~' z d b ~ ~ ~ ~~~ ~ ~ 'd ~ N N x -' ~ x W rn~u i N N ~= (~ O ~] N O ~ O ~ ` O ~ • 0000 00 O O O ,p O O N O O O O O O N O ~ p 0 0 O O O O O O O O O o O y y ~ ~ ~7 ;n O zzd z d ° ~~ ~~ ~ zx ~ ~~ zz ~ 00 ~ - ~ ~~ ~'~ v aD °n w ro v W C7 H o N G1 rb N aD ~ ~ ~ O H x ro ~Ix Cl~Cno~nnH~A~~~ yG~~ rtr~'i,r~n~~ Cn~~ ~ O to (D (D fD ct O r- C1 U1 ~ ~ rt ~ ~ C ~ ~ 4G '~'~ r• to ;U :~ (D ~ r• C ct x .-. (D (D ~-- Ul lD r• A~ N d ~Ll ~A L~ f.,. ~ Uri ~ ~ u0i N f~D FG r tr+ r. tf' r- ~ N r• O t~ r•t ~ ~ ~ ~ ~ O O N N f'r O O \ \ O O O O N ~ ~~ ~ 0111 ~N 01~A01 ~OQCOOpOC1O N(J1N01 W O~OOOON~ pp G l0 l0 N O l0 O O U~ 01 lT~ _+~ppp~lJ1OO~P000~P ~pO ~p~OO0U1 GOOD ~ ~ G ° o ° O ° ° O o ° O ° 0 z d ~.{ x H ro H z c~ ro H z r~ W rn~~c.~cn~ p~ ~ A~ G r xc c c ~ rtsr mmm~n m t~ ~ ~~~~~ ~ wrordro ~ ~ ~ C LT1 f'1 ''d ~ ° r• r• r• ct ~ rc rro zz ~ ~ ~ a n r•c Hx n~~sa a rt~ ~~ H ~~~~ ~ ror~~r~~ r•"C r~ ~ ~ ~ k X >C A~ N m i-3 \ C C1 C1 (~ C1 O p ~ r- Sv A~ A~ fi H ~ ~ ~ ~ A n C A~ A' W O '~ .~ ~ ~; ri• tt ct D ~ ~NCCA r•r•r• wot~CA W~ C a ~ i ,~ u, z w o y 0 o c \ ~ • 3 C • ~ n ~ ~ in -v~ -v~ ~ -vr -vr -v~ ~ ~?~~ ~ CHI ~ ocn ~o t,,H2 ~ ~ t-3 ~ ~--] p ~p ~ N N ~P lTi ,_., ~, r ,~. ~ N ~, ~ u-~ o0 ~ H ~ JJ-+~AN~OON 4'1 t17 C C7 lI~ 00 W O lJ1 O l0 O ,..~ O ~o-~u,~ooo ~y3 Cro nor '7_,HLT y r3 ~ d in C J~ O t~ ~3 ~ H '~ Cl3 U7 3tiro o ~' o ~~~ 0 0 C70G) o O U~ o ro~ ° o ~n.~ o o 0~3~ ~ o Gd ~ ~ C7 ~ O F3 ~ C tir N ~A W x ro ro k x O r r 0 G7 7d O z ~~ p,t1ANp~~ > ~ ti p Z G1 ~ 2 J a 18 ~' S0 88 SFSQUICENTENN~P~ -1 BcnuLi~ull3c~innin~; COUNTY ADMINISTRATOR ELMER C HODGE T0: (~nun~~ of ~u~nvke M E M O RAN D U M Members of the Board of Supervisors Elmer Hodge FROM: Mary H. Allen ~~"~~ `~`~~~ Clerk to the Board DATE: July 7, 1989 SUBJECT: Board Retreat BOARD OF SUPERVISORS LEE GARRETT. CHAIRMAN WINDSOR HILLS MAGIS TF_RIAL DISTRICT RICHARD W. ROBERS. VICE-CHAIRMAN CAVE SRRWG MAGIS TE RIA~ DISTRICT BOB L. JOHNSON NOLUNS MAGISTERIAL DISTRICT STEVEN A. MCGRAW CATA~t gA MAGISTERIAL. DISTRICT HARRY C. NICKENS VIN TC)~'v MAGISTERIAL DISTRICT Keith Cook has made arrangements for the Board Retreat as follows: Friday, July 28, 1989 8:00 a.m. - 5:00 p.m (approximate) Holiday Inn Tanglewood Executive Board Room - First Floor Danish and Coffee will be served at 8:00 a.m. and refreshment will be furnished throughout the day. Lunch will be served in the meeting room. Attached is a copy of the luncheon menu. Please select vour choice for lunch .and return to me. Dinner plans have not been completed. The Board may wish to continue the retreat through dinner similar to luncheon plans, adjourn and not have dinner together, adjourn and eat dinner at the Holiday Inn or elsewhere in the neighborhood. Please let me know your preference so we may plan accordingly. Please return to me the attached luncheon menu with your selection and your preference for dinner arrangements. CC: D. Keith Cook, Director of Human Resources f'~~ F30X 29800 ROANOKE. VIRGINIA 21018 07~)E3 - (703) 7722004 .r Appetizers and Salads Medley of Fresh Seasonal Fruit Homestyle SQU~du._~our _...___ House Salad Colorful Selection of Seasonal Greens complemented with Shredded Carrots, Red Cabbage, Cherry Tomatoes and Cucumbers Wisconsin Cheddar Cheese Soup Baked French Onion Soup $1.25 Provencals Salad Crisp Greens with Green Pepper, Black Olives, Parmesan Cheese and Tomato Wedges Tomato and Pasta Salad Marinated Pasta Salad on Crisp Greens with Ripe Torr?ato_ Wedges resin -Creamy Parmesan Pepper House D g Luncheon Entrees Chicken Francaise Boneless Breast of Chicken Sauteed with Capers, Lemons & White Wine Chicken Almondine Boneless Breast of Chicken Grilled Chicken Teriyaki arinated, Broiled and served over Fresh Pineapple with ~ Stir Fried Vegetable Veal Variously Mild Milk-Fed Veal prepared either Marsala or Francaise Baked Lasagna Layers of Tender Pasta separated by Ricotta, Parmesan and Mozzarella Cheeses and a Meaty Tomato Sauce Accompanied with Garlic Bread Fresh Fish The Freshest Fish of the Season done one of four ways - Blackened, Stuffed and Baked, Sauteed with Lemon Butter or Grilled Petite Filet Mignon Served with Mushroom Cap and Bearnaise Sauce DINNER ARRANGEMENTS Seafood or Chicken Crepes Tender Chunks of Chicken or Seafood in our Tangy Tanglewood Wine Sauce in delicate crepes and topped with Hollandaise Sauce Roast Pork Loin Char Su Pork Loin Marinated in a Sweet Sov Glaze topped with Julienne Ve~~etables Roast Sirloin of Beef Roasted to perfection and served with a rich Cabernet Mushroom Sauce ~~' ~v ~ ~. . 1?1'~ ~~~~ ~~ ~~ Please check your preference and return to Mary Continue retreat through dinner, similar to Adjourn to the Holiday Inn for dinner Adjourn to other restaurant for dinner Adjourn at 5:00 p.m. with no dinner plans Allen ~4f~ `~ ~ ~' lunch. ~ - ~~ ~ ~ yt' ~ ~ i) v f~ '~~~~~ .~ ~ I ~ ~ i ~ ll~~ ~ i~ Luncheon Selections (Continued) ~______ ~~. ~ ~ z ~ -~ Desserts Midnight Layer Cake Chocolate Mousse Strawberry Mousse Rainbow Sherbet Ice Cream with Cookie Fruited or Plain Cheesecake All entrees are served with a choice of apP al e Hated lCd ee ort MiBlkc and Destsertegetable, Rolls and Butter, Coffee, Tea, Dec ff ff Light Luncheons Shenandoah Valley Deli Platter Potato Salad and Cole Slaw surrounded by Sliced Cold Cuts and Cheeses Served with Kaiser Roll and appropriate Sauces and Spreads The Parkway Croissant Our Flaky Freshly Baked Croissant filled with your choice of Tuna, Seafood or Chicken and Almond Salads garnished with Ripe Olives, Potato Salad and Fresh Fruit Roanoke Star Salad Filled with Chicken Almond Salad, Tuna or Seafood Salad garnished with Hard Boiled Egg, Fresh Vegetables and Pineapple Vegetarian Pasta Salad Pasta and Garden Vegetables tossed with Herbed Italian Dressing accompanied with Appropriate Garnishes Chef s Salad Mixed Greens garnished with Julienne Turkey, Ham, Aged Cheddar and Swiss Cheeses, Tomatoes and Hard Boiled Eggs served with our Ranch Dressing All light luncheons served with Soup du Jour and Dessert, Coffee, Tea, Decaffeinated Coffee or Milk ALL PRICES ARE SUBJECT TO SERVICE CHARGE AND TAX j~dj, ~dhns~~ Appetizers and Salads Medley of Fresh Seasonal Fruit Wisconsin Cheddar Cheese Soup Homestyle Soup du Jour Baked French Onion Soup $1.25 House Salad Provencals Salad Colorful Selection of Seasonal Greens Crisp Greens with Green Pepper, complemented with Shredded Carrots, Black Olives, Parmesan Cheese and Red Cabbage, Cherry Tomatoes Tomato Wedges and Cuc rs _ ...___.~_g~~ Tomato and Pasta Salad V ~ Marinated Pasta Salad on Crisp Greens with Ripe Tomato Wedg s House Dressing - Creanl v Parmesan Pepper Luncheon Entrees Chicken Francaise Boneless Breast of Chicken Sauteed with Capers, Lemons & White Wine Chicken Almondine Boneless Breast of Chicken Grilled With: a~:•~~~ A lmnnrjti Chicken Teriyaki Marinated, Broiled and sen~ed over Fresh Pineapple with Stir Fried Vegetables sy ild Milk-Fed Veal prepared ither Marsala or Francaise Baked Lasagna Layers of Tender Pasta separated by Ricotta, Parmesan and Mozzarella Cheeses and a Meaty Tomato Sauce Accompanied with Garlic Bread Fresh Fish The Freshest Fish of the Season done one of four ways - Blackened, Stuffed and Baked, auteed with Lemon Butter or Grilled Petite Filet Mignon Served with Mushroom Cap and Bearnaise Sauce DINNER ARRANGEMENTS Seafood or Chicken Crepes Tender Chunks of Chicken or Seafood in our Tangy Tanelewood Wine Sauce in delicate crepes and topped with Hollandaise Sauce Roast Pork Loin Char Su Pork Loin Marinated in a Sweet Soy Glaze topped with Julienne Ve~~etables Roast Sirloin of Beef Roasted to perfection and served with a rich Cabernet Mushroom Sauce ~'lcase check your preference and return to Mary Allen Continue retreat through dinner, similar to lunch. Adjourn to the Holiday Inn for dinner ,' A'~djourn to other restaurant for dinner Adjourn at 5:00 p.m. with no dinner plans Luncheon Selections (Continued) 9 ~ ~~~ Desserts Chocolate Mousse Strawberry Mousse Midnight Layer Cake Rainbow Sherbet Ice Cream with Cookie Fruited or Plain Cheesecake All entrees are served with a choice of appetiz `Haled Co ee or MRlkc and Dessertegetable, Rolls and Butter, Coffee, Tea, Decaffe ff Light Luncheons Shenandoah Valley Deli Platter Potato Salad and Cole Slaw surrounded by Sliced Cold Cuts and Cheeses Served with Kaiser Roll and appropriate Sauces and Spreads The Parkway Croissant Our Flaky Freshly Baked Croissant filled with your choice of Tuna, Seafood or Chicken and Almond Salads garnished with Ripe Olives, Potato Salad and Fresh Fruit Roanoke Star Salad Filled with Chicken Almond Salad, Tuna or Seafood Salad garnished with Hard Boiled Egg, Fresh Vegetables and Pineapple Vegetarian Pasta Salad Pasta and Garden Vegetables tossed with Herbed Italian Dressing accompanied with Appropriate Garnishes Chef s Salad Mixed Greens garnished with Julienne Turkey, Ham, Aged Cheddar and Swiss Cheeses, Tomatoes and Hard Boiled Eggs served with our Ranch Dressing All light luncheons served wit{t Soup du Jour and Dessert, Coffee, Tea, Decaffeinated Coffee or Milk ALL PRICES ARE SUBJECT TO SERVICE CHARGE AND TAX 6/27/89 3:53 p.m. Mary Allen: Keith Cook called and said that he tentatively scheduled room for Board Retreat at Holiday Inn Tanglewood for July 28, 1989, all day. The room normally rents for $250.00 but we can have it for $100.00. Room can be arranged any way they want, and whatever they want to do about lunch. He said he would confirm tomorrow. Please let him know what the board wants to do. Brenda c . ~~-~ 6/26/89 Harry - I agree that Friday is probably an appropriate day to get away on one-day retreat. Would suggest the 21 or 28 of July. ~ .~.__ ~~ r 1 '-~ ~ ~ ~ ~~ ~, r .~ . i ~~ 1 - F'-~ °~. ,~, - 1' Dick Robers go far Dr. Nickens: retreat in July. to set up a one-day July 7 is refer Friday• D.K.? Keith Cook is trying Is a Friday in July Steve, Bob Johnson thaee ofGthem.t (1) p ou prefer? a conflict for all ~2~ If not, what days of the week woul Y Mary Allen 6/22/89