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Conference Menu

This page contains key information about dietary needs and allergies, and will be the most up-to-date source for the conference menu.

For details regarding the menu or dietary/allergy questions, please contact

Linda Sites

(Food Coordinator)

or

Shama Akhtar

(Local Arrangements Chair).

 

Saturday, November 12

WELCOME RECEPTION

Hummingbird Farms Roasted Tomatoes, Volcano Salt, Micro Basil on Crostini

(V/V*)

Chipotle Organic Chicken BLT cup with Herb Aiol

Spanakopita Cigars with Titziki Sauce

(V)

Beef Tataki, Cilantro Aioli

(GF)

Sunday, November 13

WELCOME TO BALTIMORE RECEPTION

Baltimore Crab Cake, Spicy Remoulade

Chicken Satays, Sesame Garlic Sauce

(GF/LF)

Humming Bird Farm Tomato Bisque, Mini Grilled Cheese

(V)

Caramelized Onion Tart with Local Goat Cheese

(V)

Veggie skewer with dipping sauce

(V/V*)

HARVEST BUFFET DINNER

Butternut squash soup

(V/V*)

Mixed Greens Salad, Crumbled Fire Fly Farms Goat Cheese, Roasted Chestertown Corn, Grape Tomatoes, local sprouts lemon Dijon Vinaigrette

(V)

Roasted Wood Prairie Fingerling Potatoes

(V/V*)

Green Beans

(V/V*/GF/LF)

Vegan salad - barley or orzo salad with cranberry

(V/V*/LF)

Pan Seared Rockfish, Shiitake Mushroom Confit, Arc Greenhouse Farms Pea Tendril Pesto

(GF/LF)

Slow Cooked Natural Beef Brisket with Smokey Ancho Chili BBQ

(GF/LF)

Red Velvet and Chocolate Smith Island Cake

Coffee/Tazo teas

Fruit Compote

(V/V*/GF/LF)

Monday, November 14

SUNRISE IN CHARM CITY MORNING BUFFET

Fruit seasonal

(V/V*/GF/LF)

Berry, and Lemon Poppy Seed Muffins, Croissants

GF Cranberry Orange Bread

(V/V*/GF)

Mini Strawberry Greek Yogurt Parfait

Oatmeal enhancement (GF/V*)

(V/V*/GF)

ANNUAL BUSINESS LUNCH

Herb Seared Organic Chicken Breast, with Fava Bean and Hess Farms yellow squash succotash, Roasted Tomato Butter

(GF)

Scallion Crusted Sustainable Salmon, Spring Valley Farms Roasted Potatoes, Roasted Garlic Broccolini

(GF)

Eggplant lentils or coucous with sauce

(V/V*/GF)

DATA & DESSERTS

Tiramisu Demi Tasse Cups

French Macaroons

Tuesday, November 15

CONSTELLATION BREAKFAST

Local and Seasonally Inspired Sliced Fruit

(V/V*/GF/LF)

Pastry Selection

Selection of Chilled Juices

Cage Free Scrambled Eggs with Roasted Tomato Chutney

(GF)

Brown Sugar Bacon and Hickory Smoked Chicken Sausage

Herb Roasted Potatoes with Caramelized Onions

(GF)

Coffee and Tazo Tea Selection

Add oatmeal enhancements

Add gluten free baked goods

A TASTE OF BALTIMORE & FARE-THEE-WELL BREAK

Homemade Old Bay Chips

Individual Crab Dip Crisp Vegetables with Heavy Seas Onion Dip

Burger Style Cookies

Muddled Raspberry and Mint Iced Tea

Key: GF – gluten free; LF – Lactose Free; V* - Vegan; V – Vegetarian

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