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Bethesda - Conference Menu
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NEAIR 39th Annual Conference Menu

Saturday, "Time for Decisions" Welcome Reception

Baby squash stuffed with rice

Quince & manchego cheese stars

Chicken yakitori

Beef tenderloin with cherry chutney & gorgonzola

Cash bar



Sunday, "Visualizing the Future" Reception

Granny Smith apples with brie & almonds

Baby squash stuffed with rice

Mini scones with crab and leek

Five spice chicken with orange ginger glaze

Coconut crusted lamb chops with curried mango chutney

Cash bar

Sunday, "Visualizing the Future" Buffet Banquet

Butter lettuce salad with pears, local goat cheese and spiced walnut vinaigrette/balsamic vinaigrette

White cheddar whipped potatoes with maple glazed carrots

Grilled Yukon River salmon with apple fennel cidar glaze

Chili and garlic marinated pork loin with roasted local apples and braised chard

Grilled chicken breast with pearl onions and Hawthorne Farms oyster mushrooms (gluten-free)

Vegetarian: Mediterranean couscous with roasted tomatoes & dandelion greens

Vegan: Roasted eggplant flan with basmati rice cake, zucchini & spicy tomato coulis

Dessert: Rum raisin cinnamon coconut bread pudding; Fresh fruit and berries with whipped cream


Monday, Continental Breakfast

Coffee/tea, chilled juices, local & seasonally inspired fruit selections, bakery options, hard boiled eggs, yogurt and granola parfaits

Monday, "Data with a Twist" Reception

Pear bruschetta

Baby squash stuffed with rice

Chorizo stuffed dates wrapped in bacon, harissa-tomato sauce

Coconut lamb chops with curry mango chutney

Cash bar

Monday, Annual Business Meeting Luncheon

Market apple arugula salad with almonds and buckwheat honey vinaigrette

Herb-rubbed Amish turkey breast with roasted garlic cream gravy and apple fennel sausage stuffing

Bethesda crab cake with polenta and sauteed spinach

Slow cooked Harris Ranch beef brisket with smokey ancho chili BBQ with whipped butter potatoes, roasted onions and seasonal mushrooms

Vegetarian: Morel mushroom tart with celeriac puree and sherry wine reduction

Vegan: Vegetarian red lentil chili, freshly baked naan and yogurt sauce

Gluten Free: Rotisserie chicken with fresh herb jus, roasted potatoes and market fresh vegetables

Dessert: Brownies, lemon & pecan bars



Tuesday, Breakfast Buffet

Coffee and Tea selections

Selection of chilled juices

Seasonal whole fruit

Baked three cheese eggs with roasted tomato salsa

Applewood smoked chicken sausage

Ham or shrimp & potato hash

Fruit pancake loaves with maple syrup

Tuesday, Morning Break

Cinnamon sugar spiced almonds

Maryland spiced popcorn to include cinnamon sugar, Old Bay, cheddar, and traditional salt & butter

Gingerbread biscotti

Seasonal fruits in star anise syrup with whipped cream & pound cake

Ibarra hot chocolate

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