Wednesday Banquet Menu

Plated Dinner

Grilled Flat-iron steak served with demi glace

Herb roasted new potatoes

Fresh seasonal vegetable

Hearth breads and butter

Crème Brûlée Rich and creamy vanilla custard finished with a crunchy caramel shell

Served with assorted hot herbal and black teas, freshly brewed regular and decaffeinated coffee and iced tea.

Vegetarian Option (must be requested in advance at the registration desk)

Roasted chile poblano filled with sautéed spaghetti squash, oyster mushrooms, leeks and sweet corn. Served with roasted garlic polenta,

gabanzo bean salad, roasted tomato coulis and balsamic reduction.