As you review the menus below, please note:
The conference menu has been designed to be inclusive of as many dietary needs as possible.
For all allergies/dietary needs previously disclosed, the conference site has been informed and there will be alternatives prepared for you.
Allergen information will be readily available at conference provided meals.
Wednesday, October 11
Roast Pork Loin with Apricot Bourbon Sauce
Cranberry Glazed Roast Turkey Breast with Gravy
Soup du Jour (TBD)
Garden Salad with choice of Balsamic & Ranch
Roasted Red Bliss Potatoes
Green Beans with Garlic and Shallots (oil based)
Seasonal desserts (David’s Cookies available)
Seasonal Fresh Vegetable Crudité
Hummus and herb dip
Cheese & Crackers Displays (GF crackers available)
Teriyaki Pot Stickers
Spring Rolls
Buffalo Chicken Tartlet
Spicy Sicilian Meatballs
Charcuterie Board
Cured meats & assorted cheeses
Marinated olives, tomatoes & mozzarella
Crostini, bruschetta, assorted vegetables
Cider donuts
Apple crisp
Warm apple cider, coffee, tea
Thursday, October 12
Assorted Baked goods (breads, muffins, & danishes)
Fresh fruit
Variety of yogurts, granola, and cereals.
Coffee, tea, juice
Pesto Chicken Caprese Wrap
Classic Turkey BLT Club Wrap
Marinated Grilled Vegetable Wrap
Potato Chips & Pickles
Pasta Salad with Vegetables
Fresh Fruit Salad
Cheesecakes with fruit toppings
Cannolis
Truffle mousse cake
Cream puffs, Italian cookies, eclairs
Fruit tarts, key lime torte, almond biscotti
Freshly baked cookies & brownies
Assorted soft drinks, and coffee
Seasonal Fresh Vegetable Crudités Displays
Hummus and herb dip
Cheese & Crackers Displays (GF crackers available)
Cash bar
Warm rolls (GF Bread available)
Tossed Green Salad with Fresh Vegetables and Balsamic Glaze Vinaigrette
Option 1: New York Sirloin Steak with seasonal vegetable (vegan), mashed sweet potato
Option 2: Mediterranean Salmon with seasonal vegetable (vegan), rice pilaf
Option 3: Pasta Primavera (VV, GF, DF, & NF)
Seasonal Dessert (TBD)
Popcorn
Soft pretzels
Sliders
Mini donuts & ice cream sundaes
Friday, October 13
Assorted Baked goods (breads, muffins, & danishes)
Fresh fruit
Variety of yogurts, granola, and cereals.
Coffee, tea, juice
Garden Salad with Balsamic & Caesar dressing
Soup du Jour (TBD)
London Broil with Chimichurri sauce
Chicken Francaise
Roasted Red Bliss Potatoes
Seasonal Mixed Vegetables
Seasonal desserts
Vegetarian/Vegan option: Stuffed squash
David's cookies for allergen friendly dessert