Annual WCLSC Appreciation Banquet is
March 28th, 2026
Location: Pleasant Valley Country Club
95 Armsby Road, Sutton MA
Time: Doors Open at 5:30PM
Raffles, Silent Auction, & Social Hour
Cash bar
Dinner Seating: tba
Following Dinner: Guest Speaker, Awards, & Drawings
Tickets price: $ xx per person
Reserve a Table for 10 guests, pay for 9 guests - $xxx
Deadline for all ticket orders is early March xx , 2026
Sorry but we cannot accommodate walk-ins.
Payment:
option a) cash or check at WCLSC meetings
option b) send a check payable to WCLSC with a note on number
of banquet tickets and club/individual names.
Mail to:
WCLS Banquet, PO Box 766, West Boylston, MA 01583
Questions? Please contact Dave Morin at [email protected] .
Dinner Menu (no choice) (tba winter 2026)
----------example below from 2024/2025----------------
Sliced Roasted Prime Sirloin of Beef
Marinated and Slow Roasted, with Red Wine Bordelaise Sauce
With sides of potatoes and vegetables
Garden Salad, Dessert, and Coffee included
*anyone with Special dietary needs? Please contact David Morin above.
March 28th, 2026
Location: Pleasant Valley Country Club
95 Armsby Road, Sutton MA
Time: Doors Open at 5:30PM
Raffles, Silent Auction, & Social Hour
Cash bar
Dinner Seating: tba
Following Dinner: Guest Speaker, Awards, & Drawings
Tickets price: $ xx per person
Reserve a Table for 10 guests, pay for 9 guests - $xxx
Deadline for all ticket orders is early March xx , 2026
Sorry but we cannot accommodate walk-ins.
Payment:
option a) cash or check at WCLSC meetings
option b) send a check payable to WCLSC with a note on number
of banquet tickets and club/individual names.
Mail to:
WCLS Banquet, PO Box 766, West Boylston, MA 01583
Questions? Please contact Dave Morin at [email protected] .
Dinner Menu (no choice) (tba winter 2026)
----------example below from 2024/2025----------------
Sliced Roasted Prime Sirloin of Beef
Marinated and Slow Roasted, with Red Wine Bordelaise Sauce
With sides of potatoes and vegetables
Garden Salad, Dessert, and Coffee included
*anyone with Special dietary needs? Please contact David Morin above.