Menus (Main Lounge, 180 IMU)

Thursday Dinner 7:30 - 8:30

International Buffet

• Salad à la Caprese - sliced tomatoes with fresh Mozzarella and basil
• Grilled asparagus and saffron potato platters with balsamic vinegar
• Filet of salmon medallions with honey and almond glaze
• Curried Burmese chicken
• Yellow lentils and eggplant
• Roasted pepper potato cakes with herb aioli

Friday Lunch 12:00 - 1:45
with keynote speaker Richard Rodriguez

Pasta Buffett

• Fresh Fruit Salad
• Grilled Chicken Caesar Salad (bowl of Caesar Salad with no  chicken or cheese for vegans)
• pasta with red sauce and vegetables (to be arranged with chef)
• Carrot and Zucchini Sauté

Saturday Lunch 12:15 - 2:00
with keynote speaker Ross McElwee

Vegetarian Buffet

• Tossed Salad with Ranch and Raspberry Dressings
• Fruit Salad
• Wild Mushroom Strudel
• Curried Vegetable Dal in Tomato Shells
• Saffron Rice Pilaf and Wilted Seasonal Greens

Saturday Dinner 7:00 - 8:30

Menu to be announced