A Sampling of Meals Available at Conferences and Meetings

• Marinated and Grilled tenderloin of aged prime rib of beef
• Walleye - lightly coated and grilled over mesquite
• Grilled two inch tenderloin of pork chop stuffed with apple chutney dressing 24 oz aged porterhouse steaks grilled over mesquite
• Aged Prime Rib - full rib of 1 - 1 1/2in" in"bone in"
• Pasta smothered with a variety of crab, shrimp and lobster tossed in a light wine cream sauce
• Whole Pacific Salmon grilled over mesquite
• Breast of range free chicken filled with herb butter, dipped in bread crumbs and baked
• Petto de Pollo - a breast of chicken, sauteed in butter and white wine, smothered with mushrooms and Monterey Jack cheese
• Lasagna - layers of Mozarella, Ricotta and fresh basil pesto in a garlic tomato sauce
• Turkey with all the trimmings
• Chicken breasts marinated in a champagne orange sauce
• Sirloin or chicken kabobs served with a fresh tossed salad and dessert
• Chicken breast stuffed with spinach and cream cheese covered with a mushroom cream sauce
• Pot roast - traditional English tenderloin of beef roasted with sides of fresh vegetables
• Garlic roasted lamb chops with mint sauce, tossed salad with Feta cheese, fresh peas and baby carrots, popovers, and banana cream pie
• Blackened cod
• Whole Pacific salmon wrapped in puff pastry with spinach and seasoned rice served sliced with a white beurre blanc sauce
• Chicken fajitas served with fresh salsa, guacamole and sour cream, topped with chopped cilantro
• Vegetable Risotto served with homemade bread and crisp green salad and lemon cake for desert

Conference rooms

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