Ever wonder what you will be eating at a conference? The hotel has come up with a delicious menu and we want to share it with you.
Vegetarian and Kosher options will be delicious as well.
8/11- Pre-Conference Classes - Deli Style
Insalata Caprese with Ripe Summer Tomatoes and Fresh Mozzarella Cheese
Summer Vegetable Cobb Salad
Corn, Cucumbers, Mixed Greens, House-made Ranch Dressing
Premade Sandwiches:
Roasted Turkey Breast with Pesto Mayonnaise on Whole Wheat Potato Rolls
Slow Roasted Beef with Brie Cheese and Horseradish Spread on 3 foot long Ciabatta
Grilled Vegetable and Goat Cheese on Sun Dried Tomato Baguette
Strawberry Shortcake Display
Macerated Strawberries, Short Bread Biscuits, and Whipped Cream
Fresh Baked Rich Fudge Brownies
8/12 - Wednesday, First day of Main event - Mediterranean Style
Gemelli Pasta Salad with Grilled Vegetables, Roasted Pepper and Pesto Vinaigrette
Lansdowne Caesar Salad with Focaccia Croutons and our House made Dressing
Rosemary and Lemon Grilled Chicken Breast,
Grilled Mushrooms and Peppers, Balsamic and Herb Jus
Red Wine Braised Beef Short Ribs, Creamy Ricotta and Herb Polenta,
Citrus and Herb Gremolata
Orecchiette Pasta Baked with Vegetarian Sauce Putanesca and Feta Cheese
Chocolate Espresso Cake with Mocha Buttercream
Classic Tiramisu On the Rocks:
Ladyfingers, Whipped Mascarpone and a Reduction of Coffee and Kahlua
8/13 - Thursday, Second day of Main Event - BBQ Style
Bean and Vegetable Chili,
Fresh Baked Cornbread with Roasted Jalapenos and Cheddar Cheese
Red Bliss Potato Salad
Macaroni Salad
Slow Roasted Chicken Al Diablo, Roasted Tomato and Corn Salsa
Grilled Atlantic Salmon, Tequila Macerated Pineapple and Black Bean Salsa
Smoked Pork Loin, Grilled Peach Chutney, Riesling and Basil Vinaigrette
Baked Mac N Cheese with Grafton Cheddar Cheese
Sliced Watermelon and Fresh Fruit Salad in Honey and Mint
Warm Mixed Berry Cobbler with Streusel Topping
Pound cake Display with Assorted Toppings and Garnishes
8/14 - Friday, Third day of Main Event - Pan Asian Style
Lo Mein Noodle Salad with Napa Cabbage, Crunchy Vegetables,
Crushed Peanut Vinaigrette
Salad of Edamame, Marinated Tofu and Roasted Mushrooms,
on Baby Spinach with a Soy and Sesame Vinaigrette
Lemongrass Marinated Chicken, Toasted Peanuts and Fresh Herbs
Short Smoked Mahi Mahi, Miso Honey Glaze, Crispy Mushrooms and Leeks
Bulgogi Marinated Flank Style, Spicy Marinated Vegetable Pickles
Vegetable Fried Rice with Baby Bok Choy and Sugar Snap Peas
Coconut Rice Pudding
Ginger Infused Creme Brulee
Cinnamon and Orange Flavored Panna Cotta
Fortune Cookies
8/15 - This menu will be added soon. Possibly a Deli style lunch like the pre-conference classes
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