Menu / Food Descriptions
For our May 2008 conference, we're pleased to bring you meals that are sure to satisfy your appetite.
Friday Evening Reception in Ballroom
- Assortment of Vermont & International Gourmet Cheeses & Crackers
- Fresh Vegetables with Creamy Peppercorn Dip
- Cajun Crab Canapés & Chicken Quesadillas & Spanikopita (spinach-feta pie)
Saturday Luncheon
- Warm Homemade Rolls with Cabot Butter Chips
- Starbucks Coffee or Assorted Tazo Tea
- Tossed Garden Salads
- Roast Pork with Apple Cider Wine Sauce
- Oriental Stir Fry with whole breast of Teriyaki Chicken over Jasmine Rice
- Oven Roasted New Potatoes & Sweet Potatoes
- Chef’s Fresh Seasonal Vegetables
- Belgian Chocolate Mousse with wedge of Almond Brittle
Saturday Evening
- Fresh Homemade Rolls, Chef’s Seasonal Vegetable
- Chef’s Suggested Starch & Tossed Green Salad
- 12 oz sirloin steak rubbed with black pepper & flambéed
with brandy and cream. Served with garlic mashed potatoes with or without
out blue cheese
or
Stuffed, baked sole filet served with scallops and crab stuffing. Served with wild rice, mashed potatoes or roasted sweet potatoes
or
Mediterranean linguine with artichoke hearts, greek olives, garlic, sun-dried tomatoes, spinach, onions, white wine and feta cheese - Raspberry Chiffon Cake w/Fresh Berry Coulis & Cheesecake w/Strawberry Compote
- Starbucks Coffee & Assorted Tazo Teas
Sunday Breakfast Buffet
- Starbucks Coffee and Assorted Tazo Teas
- Fresh Orange Juice, Cranberry Juice & Milk
- Basket of Assorted Fresh Muffins
- Fresh Seasonal Fruit, Yogurt & Granola
- Eggs Benedict
- French Toast with Vermont Maple Syrup
- Bacon & Sausage
- Seasoned Home Fried Potatoes
