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Saturday, October 31

WELCOME RECEPTION

Combination Platter – Vegetables with dip, VT cheeses, Fruit with yogurt dip  (V)

Scallops wrapped in bacon (GF/LF)

Chicken Satay skewers – Suculant chicken, cooked hibachi style, served with a spicy peanut sauce (GF/LF)

Tomato & Mozzarella on a stick  (GF,V)


 

Sunday, November 1

NEWCOMERS RECEPTION & WELCOME TO BURLINGTON RECEPTION

Warm Cider by the gallon

Champlain Chocolates

 

RECEPTION & ADIRONDACK BUFFET DINNER

Bruschetta – on a baguette with boursin cheese  (V)

Arancini – deep fried mushroom risotto stuffed with smoked mozzarella cheese (GF/V)

Vegetable spring rolls (LF/V*)

Lobster bisque

Choices for entrees

Seasonal mixed green salad (GF/V/V*/LF)

Balsamic marinated vegetable salad (GF/LF/V*)

Tomato Mozzarella Salad (GF/V)

Curried tofu with cauliflower  (GF/LF/V*)

Pan seared beef medallions with forest mushroom demi-glace (GF/LF)

Crabmeat stuffed filet of sole in a rich terragon sauce

Ravioli – Mushroom and cheese filled ravioli with peas in a porcini mushroom cream sauce

Maple mashed sweet potatoes (V/LF)

Dessert – Assorted desserts to include: fresh fruit cups (GF), cakes, pies

 

 

Monday, November 2

GREEN MOUNTAIN MORNING BUFFET

Fluffy scrambled eggs (GF/LF)

Seasonal fresh fruit (GF/LF/V/V*)

Applewood smoked bacon (GF/LF)

Pancakes with syrup in place of pastries (V)

Gluten free breads available

Homemade breakfast potatoes (GF/LF/V*)

Oatmeal enhancement  (GF/V*)

 

ANNUAL BUSINESS LUNCH

Salmon Nicoise (GF/LF)

Mediterranean cous cous  (V*/LF)

Asian Noodle salad with marinated grilled chicken (LF)

 

BEN & JERRY’S ICE CREAM BREAK

Whole fruit

Ben & Jerry’s Ice cream - (some flavors GF/LF/Nut-free)

 

DATA WITH A TWIST RECEPTION

Vegetables, Dip, and Vermont cheeses served with crackers

Stuffed mushroom caps – Sausage & cream cheese topped with parmesan cheese stuffed in a white mushroom cap

Prosciutto wrapped around melon (GF/LF)


 

Tuesday, November 3

HEALTHY START BREAKFAST

Real scrambled eggs (GF/LF)

Steel cut oatmeal w/ fixings (GF/V*)

Assorted whole grain cereals with low fat milk – have a gluten free cereal option

Fresh seasonal fruit salad (GF/LF/V/V*)

Greek yogurt with fresh cut strawberries (GF/V)

Low fat turkey sausage links (GF/LF)

Gluten free baked goods where possible


 

A TASTE OF VERMONT & FARE-THEE-WELL BREAK

Cider Donuts & Maple Syrup

Local Vermont Apples

Beef Jerky Sticks (GF/LF) All Natural - no nitrates

Maple Popcorn (GF/V)

Vermont Cheeses & Crackers

Warm & Cold cider

 

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

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11/12/2016 » 11/15/2016
43rd Annual Conference Baltimore Inner Harbor