Thursday Breakfast:
HEALTH NUT
Presentation of Ripe Melons, Pineapple and Berries – GS/DF/V
Daily Selection of Breakfast Pastries and Breads – V
Organic Steel Cut Oatmeal – DF/V
Butter and Brown Sugar served with 2% and Skim Milk – GS/V
Greek and Vanilla Yogurt Parfait: Toasted Coconut Flakes,
Dried Cranberries, Apricots and Raisins, Granola, Flax Seeds,
Slivered Almonds and Honey – GS/V
Blended Smoothies: Banana, Greek Yogurt and Mixed Berry – GS/V
Thursday Lunch:
SHANGHAI BUFFET
Asian Udon Noodle Salad – Shredded Carrots, Edamame, Tri-Color
Bell Peppers, Scallions, Cucumber and Szechwan Dressing – V
Vegetable Spring Rolls – DF/V and Crispy Pork Pot Stickers – DF
Sweet Thai Chili Sauce and Hot Chinese Mustard
Beef Bulgogi, Carrots, Broccoli, Red Onion - DF
Yellow Curry Coconut Tofu Stir Fry – Tri-Color Bell Peppers,
Celery, Edamame, Mushrooms, Red Onions, and Seasonal Squash – GS/DF/V
Steamed White Rice – GS/DF/V
Coconut Cream Pie and Fortune Cookies - V
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Friday Breakfast:
CLASSIC CONFERENCE
Presentation of Ripe Melons, Pineapple and Berries – GS/DF/V
Daily Selection of Breakfast Pastries and Breads – V
Scrambled Eggs with Chives - GS/V
Sugar Cured Smoked Bacon & Breakfast Sausage Links - GS/DF
Roasted Baby Red Breakfast Potatoes - GS/DF/V
Friday Lunch:
LUIGI’S PIZZA PIE
Seasonal Vegetarian Soup of the Day - GS/V
Caesar Salad – Crisp Chopped Romaine Lettuce, Cherry Tomatoes,
& Fine Shredded Parmesan Cheese. Croutons served on the side – GS/V
• Pepperoni Pizza – Pepperoni Piled High with Red Sauce and Five Cheese Blend
• Margarita Pizza – Pesto, Ciliegine Mozzarella, Sliced Tomato, and Fresh Basil
Baked Ziti - Italian Sausage, Mozzerala, Riccotta, Marinara
Tiramisu - V
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Awards Dinner Options:
SIRLOIN STEAK
Merlot Jus Lie, Rosemary and Garlic Roasted
Fingerling Potatoes and Roasted Tomato Chutney
SALTIMBOCCA CHICKEN
Prosciutto, Sage and Mushroom Sauce,
Seared Goat Cheese Polenta Cake and Balsamic
Marinated-Charred Roma Tomato Wedge
VEGETARIAN - Chef's Choice