In 1990, our first event was held in Provincetown, Mass., and it included a handful of gay pilots. Communication was by telephone, and members were identified by having an airplane on their shirt. During that time, members risked losing their job or being discharged from the military if they were outed as gay.

This eventually evolved into a national organization, and we're excited to continue to celebrate that legacy at the 2019 Cape Cod Classic, which will be held from Sept. 12-15, 2019 in Provincetown, Mass.


Cape Cod Classic Menus

Kickoff Night Reception: Friday, Sept. 13

  • Seasonal fruit and traditional cheeses served with assorted crackers

  • Baby mushrooms roasted and stuffed with bread crumbs, mushroom, shallots, garlic, parsley, and parmesan cheese

  • Flaky phyllo dough rolls wrapped around a creamy raspberry jam and brie cheese filling

  • Sweet maple bacon wrapped around tender chicken bites, baked and served hot on a pick

 

Hangar Brunch: Saturday, Sept. 14

  • Seasonal fresh fruit

  • Breakfast frittata with sautéed peppers, onions, mushrooms, and cheese

  • French toast bread pudding served with real maple syrup and whipped butter

  • Crispy pork bacon and link sausage

  • Mixed greens salad with tomato, red onion, and carrot

  • Thinly-sliced flank steak marinated & grilled and served with a chimichurri sauce

  • Tuscan pasta salad with roasted asparagus, peppers, red onion, and tomatoes in a light vinaigrette dressing

  • Fresh tomato, cranberry, orange, and grapefruit juices

  • Coffee, tea, and bottled water

 

Flight Deck Crew Member Reception: Saturday, Sept. 14

  • Raw bar with Wellfleet oysters and littleneck clams shucked on-site

  • Mediterranean-inspired bites including artisan cheeses and meats; homemade hummus and bagel chips; mixed olives; risotto-stuffed grape leaves; marinated artichoke hearts' peppadew peppers; and cippolini onions in balsamic

  • Fresh veggies crudités with creamy herb dip

  • Variety of sliced and cubed cheese with fresh fruit and crackers

 

NGPA Cape Cod Dinner Banquet: Saturday, Sept. 14

  • Beer and wine cash bar | complimentary sodas

  • Fresh mixed greens with chopped romaine with your choice of mandarin oranges, dried cranberries, blue cheese, almonds, carrots, grape tomatoes, and croutons served with traditional Italian or ranch dressings

  • Braised chicken breast in lemon sauce: oven-seared, hand-seasoned breast of chicken with kosher salt and black pepper combined with demi-glace de Poulet and finished with a hint of lemon purée and lemon peel

  • Wild mushroom risotto: a blend of wild and Arborio rice cooked with baby bella, white, and wild mushrooms garlic, olive oil, butter, parmesan cheese, and herbs

  • Roasted cod piccata: pan-seared cod fillet finished in a buttery lemon-garlic sauce with capers, stock, and white wine

  • Haricots verts with butter, shallots, fresh herbs, and lemon

  • Dinner rolls with creamy butter

  • Dessert: petits fours & indulgent mousse duos

  • Freshly-brewed coffee and a selection of teas

 

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