Hillsborough Lodge No. 25 Free & Accepted Masons of Florida

Traditionally, upon completion of Masonic labors, a repast was attended and enjoyed by all the Members, as the Lodge was said to be at refreshment. In the early nineteenth century, a much more formal approach to refreshment was adopted by French Freemasons. It was termed a Loge de Table, or Table Lodge. The Table Lodge was opened in the Entered Apprentice degree for the purpose of allowing Brothers who had received the first degree to be present for the occasion. A similar practice was adopted by our Lodge 23 years ago by Worshipful Walter Schoepf, Past Master 2005. Since then, this tradition has continued and the annual Hillsborough No. 25 Table Lodge has become an event that Brothers from around the State look forward to each year.

In previous Table Lodges, we enjoyed fellowship and great food with over 150 Brothers in attendance. Below is an example of our multiple course meal:

• 1st Course: Shaved Prosciutto and Melon Appetizer
• 2nd Course: Chilled Cucumber Soup
• 3rd Course: Maryland Crab Cake w/ Creole Marmalade
• 4th Course: Garden Salad w/ Balsamic Dressing
• 5th Course: Fresh Sorbet w/ Mint
• 6th Course: Chicken Champagne w/ Wild Mushrooms and Beef Medallions w/ Spatzle and Vegetable Medley
• 7th Course: Strudel à la Mode w/ Vanilla Bean Ice Cream
• Sides & Drinks: Dinner Rolls w/ Butter, Iced Tea, Coffee, Water, and of course the Cannon Toasts.

The upcoming Annual Table Lodge will be no exception! The menu may change, but the fellowship and spirit of the event will only get better! We look forward to your attendance!

The link below will be updated when ticket sales open this Summer.