MENUS FOR 2016 STATE CONFERENCE
All meals inclusive of drinks of water, tea, or coffee and tax and gratuity
CAMEO SOCIETY LUNCHEON -- THURSDAY, MARCH 17, 2016
Mandarin Salad -- Marinated Sliced Breast of Chicken on Mixed Greens with Mandarin Orange, Ripe Tomato, Chow Mein Noodles & Toasted Cashews served with Tangy Thai Dressing, Crème Brule Cheesecake
Vegetarian -- Mandarin Salad – Mixed Greens with Sliced Egg/Cheese, Mandarin Orange, Ripe Tomato, Chow Mein Noodles & Toasted Cashews served with Tangy Thai Dressing, and Crème Brule Cheesecake.
STATE OFFICERS CLUB and CHAPTER REGENTS CLUB DINNERS – THURSDAY, MARCH 17, 2016
Classic Chicken Oscar – Sautéed Chicken Breast with Lump Crab Meat & Asparagus Tips with a Béarnaise Sauce served with Chef’s Choice of Starch & Vegetable, Governor’s Salad, and Key Lime Pie or Carrot Cake.
Vegetarian – Grilled Portabella Mushroom Stuffed with Spinach, Roasted Red and Yellow Peppers, and Feta Cheese, Chef’s Choice of Starch & Vegetable, Governor’s Salad, and Key Lime Pie or Carrot Cake
****FRIDAY BREAKFAST IS ON YOUR OWN****
FRIDAY LUNCHEON, MARCH 18, 2016
Grilled Breast of Chicken with Fruit Salsa – Breast of Chicken Marinated in Honey, Apple Jelly & Lemon Topped with Tropical Fruit Salsa, Chef’s Choice of Starch & Vegetable, Spinach Mandarin Salad, and Raspberry Cheesecake or Carrot Cake
Vegetarian –Stuffed Cheese Manicotti with a Rich Alfredo Sauce, Chef’s Choice of Vegetable, Spinach Mandarin Salad, and Raspberry Cheesecake or Carrot Cake
FRIDAY BANQUET, MARCH 18, 2016
Grilled Chicken Breast Cordon Royale – Grilled Chicken Breast Topped with Prosciutto Ham, Melted Italian Cheeses with a Pomodoro Tomato Sauce, Chef’s Choice of Starch & Vegetable, Caprese Salad, and Key Lime Pie or Chocolate Cake
Vegetarian - Eggplant Spiedini – Eggplant Rolled with Basil & Parsley Ricotta with Roasted Red Pepper and Tomato Coulis, served with Chef’s Choice of Starch & Vegetable, Caprese Salad, and Key Lime Pie or Chocolate Cake
****SATURDAY BREAKFAST IS ON YOUR OWN****
If other dietary arrangements are needed, please contact
Junelle Mongno, or 501-804-8777