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WCBA Virtual Luncheon: Professionalism Roundtable
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When: Tuesday, October 6, 2020
12:45 p.m.
Where: Zoom
Raleigh, North Carolina  27612
United States
Contact: Whitney von Haam

Online registration is closed.
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Our virtual October luncheon will feature our annual Professionalism Roundtable CLE! The program format will be the same as in the past, only this year we’ll be using Zoom breakout rooms in lieu of tables. Please register in advance to make facilitating the breakout rooms go as smoothly as possible. The CLE portion of the luncheon will begin at 12:45 p.m. The Roundtable problem is developed by our Professionalism Committee and will provide one hour of ethics credit. As always, CLE credit is free for WCBA members and $35 for non-members.

To-go lunch orders from Cantina 18 (Cameron Village), Gravy (Downtown Raleigh), Happy & Hale (North Hills), and Sir Walter Kitchen (Holly Springs)  are available at no cost to our members- just place your order by noon on October 1 and pick up your lunch from your selected restaurant between 11:30 a.m. and 12:15 p.m. prior to the luncheon on October 6. Lunch is $15 for non-members.


Cantina 18

18 Seaboard Signature Wood-fire Grilled Meatloaf - Goat cheese smashed red potatoes, sauteed spinach, 18 Seaboard signature Worcestershire sauce

Shrimp & Grits - Cheddar cheese grits, sauteed spinach, champagne-tarragon butter

Wood-fire Grilled Chicken Salad - Mixed greens, cranberries, goat cheese, apples, sunflower seeds, basil-balsamic vinaigrette

Cantina 18 Signature ACP - Poblano rice, grilled chicken breast, sauteed peppers & onions, queso, avocado

Veggie Burrito - Poblano rice, black beans, sauteed peppers & onions, spinach, chiles rajas, corn, cilantro crema, side southwest slaw

Gravy (135 S Wilmington St, Raleigh)

Chicken Mozzarella Sandwich with House Chips - Grilled local balsamic-marinated chicken, topped with arugula, house-made mozzarella and aioli on a herbed ciabatta roll

Eggplant Parmesan Sandwich with House Chips - Battered and fried eggplant and house-made mozzarella topped with gravy and fresh basil on a brioche bun 

Lasagna - Mascarpone, ricotta, parmesan, mozzarella, local ground beef and pancetta Bolognese

Spinach Salad - Julienne Carrots, toasted almonds, goat cheese crumbles and spinach tossed in a raspberry-amaretto vinaigrette

Happy + Hale NORTH HILLS (200 Park at North Hills St #101, Raleigh)

Chimichurri Steak Bowl (GF) - Chipotle seared tenderloin, herb brown rice, roasted red peppers, onions, and mushroom, chipotle ranch, topped with chimichurri pesto (Dairy/nuts)

Incredibowl (VG) (GF) - Shredded kale, golden quinoa, roasted butternut squash, black beans, roasted beets, pumpkin seeds, avocado, mint, lemon tahini dressing, lime

Poke Bowl* (GF)  - Ahi tuna*, diced avocado, yum yum sauce, scallions, sesame seeds, sticky rice. (*Served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.)

Thai Chicken Crunch - Thai chili chicken, kale crunch mix, mixed greens, pickled carrots, cucumbers, cashews, scallions, sesame, wonton crunch, Thai sesame vinaigrette (Nuts/soy) 


Sir Walter Kitchen (242 S Main St. Suite 118, HOLLY SPRINGS)

Warm Turkey Havarti Croissant w/ fresh cut fruit – Roast turkey breast, Havarti cheese, chutney mayo

The NC Pimento Grilled Cheese with fresh cut fruit – House made pimento cheese, Southern Fried Green Tomato on sourdough bread

Chicken Wrap – Roasted pulled chicken, tomato, lettuce, chopped bacon, avocado mash, cheese, honey jalapeno

Coastal Fish Tacos – Blackened mahi, pickled cabbage, salsa, shredded cheddar jack cheese, cilantro lime crema, roasted corn black bean relish, horseradish marmalade, soft tortillas

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