bharalson@atu.edu. All gratuities are invested in the Walters-Williams Scholarship. Below is the menu for the Thursday, Nov. 7, dinner at Williamson Hall Dining Room (description of each course in parentheses provided by Department of Parks, Recreation and Hospitality Administration): Appetizer Fleischknueckle (Deep-Fried Dumpling Filled with Seasoned Ground Beef; Served with Balsamic Reduction Sauce) Soup Creamy Tomato Basil (A Rich and Creamy Tomato Basil Soup) Entrée Lamb Chops (Grilled Bone-in Lamb Chops Topped with a Red Wine Rosemary Sauce; Served with Loaded Mashed Potatoes and Sautéed Green Beans) Or Hawaiian Steak (Center Cut Sirloin Steak Marinated Overnight in Soy sauce, Garlic, Brown Sugar, Ginger, and Red Wine; Served with Wild Caught Gulf Grilled Shrimp, Loaded Mashed Potatoes, and Sautéed Green Beans) Dessert Turtle Cheesecake (A Rich and Creamy New York Style Cheesecake Topped with Caramel, Chocolate and Toasted Pecans)]]>
