SAMPLE CONFERENCE DINING BUFFET MENU

Breakfast:

• Eggs Benedict with Shaved Virginia Ham & Hollandaise
• Potatoes Lyonnaise
• Cheddar & Scallion Grits
• Homemade Buttermilk Biscuits with Country Sausage & Herb Gravy
• Corned Beef Hash & Pork Sausage Patties
• Omelet Station
• Berries, Breakfast Breads and Pastries with Butter & Preserves

Lunch:

• Caramelized Fennel and Portabella Gnocchi Tossed in a Light Vegetable and Garden Sage Veloute-topped w/Shaved Parmesan Reggiano
• Chilled Quiche of the Day: Organic Bell Pepper, Garden Leek, and Local Zucchini w/Maytag Blue Cheese and Garden Herbs
• Coriander and Orange Rubbed All Natural Whole Chicken Served w/Cara Cara-Jalapeno Pico de Gallo-accented w/Local Organic Cilantro and Served Over Garlic and Local Pepper Polenta-Accompanied w/Goat Cheese Crumbles and Local Cilantro
• Chilled watermelon, Local Tarragon, and Sambuca Soup

Dinner:

Stations

• Local Free Range Pork Loin Roulade Stuffed w/Local Organic Shitake, Spinach, and Carrots-Accented w/Rosemary and Whisky Au-Jus
• Grilled Whole Rockfish Topped w/Crab Apple, Garden Sage, and Fennel Chutney
• Caraway and Pink Peppercorn Rice Pilaf Accented w/Garden Herb Melange