Menus

Wednesday, April 22 (Preconference)

Lunch

Each lunch includes kettle potato chips, chocolate chip cookie, and bottled water. Box lunches are also available as Gluten-Free; check your preference on the registration form.

Boxed Lunch 1

Grilled marinated vegetable wrap with hummus and fresh mozzarella cheese. (Vegetarian)

Boxed Lunch 2

Smoked turkey sandwich with Tillamook cheddar cheese.

Boxed Lunch 3

Cured ham sandwich with gruyere cheese.

Public Library Division Buffet Dinner 

Salad/Sides

  • Jicama salad
  • Roasted corn, black bean, and avocado salad
  • Corn tortilla chips and salsa
  • Refried beans
  • Spanish rice

Main Dishes

  • Cheese enchiladas. (Vegetarian)
  • Fajitas with grilled beef or chicken with peppers and onions. Served with flour tortillas. 

Toppings

  • Lettuce
  • Tomatoes
  • Sour cream
  • Salsa fresco
  • Olives
  • Cheddar cheese
  • Guacamole

Dessert

Assorted dessert display.


Thursday, April 23

Lunch

Salad/Starter

  • Seasonal green salad with tomatoes, cucumber, crumbled feta and a balsamic vinaigrette.
  • Bread and butter.

Entrees

  • Seasonal ravioli with roasted vegetables, and oven dried tomatoes in porcini cream. Served with seasonal vegetables. (Vegetarian)
  • Pan seared chicken breast with a mushroom jus and served with seasonal vegetables.

Dessert

Flourless chocolate torte. (Gluten Free)


Friday, April 24

Lunch

Salad/Starter

  • Seasonal green salad with tomatoes, cucumber, crumbled feta and a balsamic vinaigrette.
  • Bread and butter.

Entrees

  • Vegan stir fry served with tofu, assorted vegetables and soba noodles. (Vegan)
  • Pappardelle bolognese in a meat ragu with herbs and parmigiano reggiano. Served with seasonal vegetables.

Dessert

An assortment of cookies and brownies.

All-Conference Banquet Dinner

Salad/Starter

  • Organic local green salad with goat cheese, and a red wine vinaigrette.
  • Bread and butter.

Entrees

  • Portobello Napoleon with a roasted red pepper coulis. Served with seasonal vegetables. (Vegetarian)
  • Boursin cheese stuffed chicken breast in a tomato thyme sauce and served with seasonal vegetables.

Dessert

Assorted mini dessert bites.


Saturday, April 25

Lunch

Salad/Starter

  • Seasonal green salad with tomatoes, cucumber, crumbled feta and a balsamic vinaigrette.
  • Bread and butter.

Entrees

  • Vegan paella with arborio rice, fire roasted vegetables and a saffron herb broth. Served with seasonal vegetables. (Vegan)
  • Roast pork marsala served with wild mushrooms and seasonal vegetables.

Dessert

Cheesecake.