Menu Plan - Sample A
Meal Plan A —A Sampler of Menu SelectionsFor each conference Chef Dave creates menus for your review before the event.
Soups:
Roasted Red Pepper Soup with Tomato and Fresh Basil
Cream of Mushroom Soup with Morel Mushrooms
Salads:
Symphony of imported cheeses, cured meats and fresh fruits with spring greens and pinot noir vinaigrette
Fresh Romaine with garlic croutons, aged Parmesan and lemon Caesar dressing
Warm, fresh Spinach salad with candied almonds, sweet onions and strawberry vinaigrette
Dinner entrees:
Roast Rack of New Zealand lamb with Loganberry glaze, minted cous cous and spring vegetables
Artichoke and roasted red pepper lasagna with aged brie and basil saffron cream
Grilled wild salmon with red chili vinaigrette and fried chives on gingered sweet potatoes
Cheese Tortellini with Grilled Artichokes, Tomato and Basil
Pepper and coffee crusted filet of beef with berry and cabernet sauce served with roasted potatoes and fall vegetables