You are here

Conference Details

May 25, 2020

Title III Symposium Menu

Plated lunches are served with Fresh Baked Assorted Bread and Butter, Salad, Chef’s Selection of Vegetable and Starch Accompaniments, Dessert, and Tea Service

Day 1

Heart of Romaine with Parmesan Cheese, Garlic Croutons, and Garlic Caesar Dressing
Grilled Chicken Breast Marinated in Sage and Balsamic with a Sun Dried Tomato Vinaigrette
French Custard Apple Tart with Vanilla and Caramel Sauce
Chocolate Supreme Cake

Day 2

Baby Spinach with Sliced Strawberries, Toasted Pepitas, Fresh Cheese, and Pomegranate Vinaigrette
Seared Chicken Breast topped with Fresh Avocado and Pepper Jack Cheese with Tangy Enchilada Sauce
Chocolate Pecan Tart
Lemon Meringue Tart with Raspberry Sauce

Back to top button