Florida Charter School Conference

Social Event Menus

Monday Opening Reception

Chef Attended Pasta Station Featuring:
Shrimp, Calamari, Lobster, Chorizo Sausage, Wild Mushrooms, Fancy mushrooms, Broccoli, Chicken, Spinach, Yellow Squash, Red Peppers, Fresh oregano, Fresh Basil, Chopped Garlic, Roasted Garlic, Basil Pesto, Black olives, Roasted Tomato, Roasted Red Pepper Pesto, Parmesan Vodka Cream Sauce, Pomadora Sauce, Olive Oil and Grape Seed Oil

Mini Beef Wellington
Served with Béarnaise Sauce

Vegetable Summer Rolls
Served with a peanut and Soy Sauce

Display of Jumbo Shrimp
Served with Cocktail Sauce

Chefs Market Stand Display of Imported and Domestic Cheese with seasonal berries, and Assorted Cheese Crackers
Featuring Aged Cheddar, Smoked Gouda, Gruyere Swiss, Pepper Jack Cheese, Imported Bleu Cheese, Edam, Mango Cheddar, White Cheddar, Asst Flavored Baked Brie Cheese, Mini BonBel Cheese, Cheddar with Porter Beer, and White Stilton with Blueberries

Dessert Shooters with Gold Foil Curls

Cash Bar

 

Tuesday & Wednesday Continental Breakfasts

Bagels
Croissants
Danishes
Yogurt
Whole Fresh Fruit

Orange Juice
Coffee, Decaf & Tea

 

Tuesday Buffet Lunch

Gourmet Garden Greens Salad Bar
Featuring Tear Drop Tomato, English Cucumbers, Straw Carrots, Fancy Mushrooms, Red onions, Julienne Red Peppers, Olives, and Bean Spouts,
Dressings to include Mango and Pineapple Vinaigrette, Ranch Dressing, Blue Cheese Dressing and Italian Dressing

Chicken Marsela
With a Marsela Mushroom Sauce

Roasted Bassa
A tender white fish served with a Butter Wine and Fresh herb Sauce,
Fruit Salsa Served on the Side

Chef’s Choice of Starch and Vegetable

Petite French Rolls and Artisan Buns with Sweet Butter

Flavored Cheese Cake and Key Lime Pie

 

Tuesday Break

Doubletree Cookies

Lemonade

 

 

 

Please email Noelle Bonard if you have special dietary considerations.

 

 

 

Choice

 

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