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Lobster-Steak Dinner
April 9, 2014 @ 5:00 pm - 8:00 pm
Non-meal plan door prices increased
Here we go, the most popular Dining event of the year is here!
Like last year, in an effort to reduce long lines we’ll be taking seating reservations.
Dining will request that all students planning on attending the Lobster-Steak dinner on Wednesday, April, 9th choose a seating time; seating’s will be at 5:00 p.m., 6:00 p.m., 7:00 p.m., and 8:00 p.m. We also ask that you complete your meal by quarter-to the following hour to make room for the next seating.
A table will be setup in the Commons from Monday, April 5st – Wednesday, April 9th – from 11:00 a.m. – 2:00 p.m. – to take seating reservations. Colored tickets will be issued for the time of your choosing and there will be 500 tickets per seating (tickets should be returned during Lobster-Steak dinner). Seating times will be first come, first serve; for this reason, we ask for larger groups to select your seating times together so you’ll all receive the same colored ticket.
With your help Lobster-Steak dinner will be smooth sailing! We hope you enjoy this special RWU tradition and good luck in the raffles!
A few other notes about this dinner:
Guests are welcome to pay cash at the door if they do not have a meal plan. However, since this menu is above and beyond our normal menus the dinner door price will be $18.00.
In order to setup for dinner, the Upper Commons will be closed from 2:00 p.m. – 5:00 p.m. During this time we’ll be offering a meal transfer in the Lower Commons.
The seating reservations will be for the Upper Commons only; if you plan on enjoying Lobster-Steak dinner at Baypoint you do not need to reserve a time slot.
What’s on the menu!
Steamed local lobsters with drawn butter and lemon
Rosemary and garlic rubbed strip steak with sautéed button mushrooms and onions
Teriyaki marinated pan-roasted chicken breast served with ginger-buttered baby bok choy
Crab and sweet corn cakes with shrimp and peppers
Patti pan squash stuffed with spring vegetable succotash, quinoa, asparagus, and field mushrooms
Thyme buttered julienne of tri-colored carrots
Broccoli and cheddar twice baked potatoes
Assorted bread rolls and whipped butter
Strawberry shortcake
Chocolate mousse napoleons
Lemon meringue tartlets
Apple crisps with vanilla ice cream