Wednesday, October 29

Lunch Buffet
Mixed Green Salad

Chef’s Choice of Vegetable & Starch

Roasted Pork Loin with Mustard & Bourbon Rubbed (GF, DF)

Chicken Parmesan with Tomato Sauce & Mozzarella

Vegan Stir Fry with Sweet & Spicy Ginger Plum Sauce with Rice Noodles (VE, GF)

Exhibitor Social - Assorted Appetizers

Grilled Beef Skewers 

Pulled Chicken Sliders 

Deviled Eggs (V) 

Chicken Satay 

Bruschetta (V)

Pinwheel Sandwiches 

Fruit Fruit Display (VE, DF) 

Artisanal Cheese Display (V) 

Vegetable Display (VE, DF) 

Thursday, October 30

Breakfast Buffet

Scrambled Eggs (GF, V)

Applewood Smoke Bacon (GF)

Crispy Herb & Garlic Potatoes (GF, VE)

Add Assorted Pastries (V)

Lunch Buffet

Mixed Green Salad

Chef’s Choice of Vegetable & Starch

Chicken Cordon Bleu with Ham, Swiss Cheese, & Mushroom Gravy

Eggplant Parmesan with Roasted Tomato Sauce, Mozzarella & Parmesan Cheese (V)

Dinner (Plated):

Mixed Garden Salad

Rolls & Butter

Warm Apple Turnover with salted caramel sauce, cinnamon whipped cream

Entrée Options: 

• Syriah Braised Short Ribs with Bing Cherry Demi-Glace and Picked Red Onions (GF, DF) served with Balsamic Glazed Brussel Sprouts & Baked Potato
• Roasted Salmon with Orange Juniper Buerre Blanc (GF) with Balsamic Glazed Brussel Sprouts & Baked Potato
• Blackened Cauliflower Steak (GF, VE) with Olive Oil Potatoes, Broccolini, and Chimichurri

Friday, October 31

Breakfast Buffet
Hot Oatmeal with milk, raisins, brown sugar, cinnamon (VE)

Assortment of Seasonal Whole Fruit (GF, DF, VE)

Greek Honey Yogurt with Granola (GF, V)

BLT & Cheddar English Muffin Sandwich 

Breakfast Burrito with Scrambled Eggs, Chorizo, Tots, Cheddar Cheese 

Lunch Buffet

Mixed Green Salad

House Fried Kettle Chips

Smoked Ham on Whole Wheat with Honey Mayo, Lettuce, Tomato, & Swiss

Chicken Breast on a Kaiser roll with Blue Cheese Crumbles, Lettuce, Tomato and Buffalo Ranch

Grilled Zucchini Parmesan on Ciabatta with Tomato Sauce & Mozzarella