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 vegetable sandwich with zucchini, yellow squash, eggplant, roasted red peppers and a hummus spread on a baguette. (Vegetarian)
Boxed Lunch 2
Roasted turkey sandwich with Swiss cheese, lettuce, and cranberry aioli on ciabatta bread.
Boxed Lunch 3
Cured ham sandwich with lettuce, tomato, pickle, swiss cheese, and Dijon mayonnaise on a baguette.
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
- Ginger glazed vegetables over brown rice with blistered charred green onion. (Vegan, Gluten Free)
- 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
- Snap pea and tofu soba noodles with a shitake mushroom broth. (Vegan, Gluten Free)
- Baked penne with Italian sausage, spinach, roasted tomato sauce, fresh mozzarella and parmigiano reggiano.
Dessert
An assortment of cookies and brownies.
President’s 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)
- Prosciutto wrapped chicken with a wild mushroom cream sauce and seasonal vegetables.
Dessert
Chocolate decadence with berries and whipped cream.
Saturday, April 25
Lunch
Salad/Starter
- Seasonal green salad with tomatoes, cucumber, crumbled feta and a balsamic vinaigrette.
- Bread and butter.
Entrees
- Eggplant parmesan served crispy layered and baked with roasted tomatoes, mozzarella and parmesan cheese. (Vegetarian)
- Roasted pork loin with calvados cream sauce and seasonal vegetables.
Dessert
Cheesecake.