2020 State Convention Meal Menu
(Prices on the Registration Form)
Friday Lunch
Beef Tips & Noodles:
4 oz. cubes of tender sirloin. Pan seared in butter with garlic shallots, mushrooms, and sweet peppers, deglazed with red wine and finished in a rich beef jus. Served over bow tie pasta.
Chicken Mediterranean:
4 oz. Boneless Breast of Chicken marinated in Olive Oil, Lemon, Garlic, and Oregano. Chargrilled and topped with an Artichoke Tapenade. Served with rice pilaf and seasonal mixed vegetables. Gluten Free
Chef’s Choice Dessert
Friday Dinner
Spinach Salad: Served with all meals
Fresh Baby Spinach Leaves, strawberry slices, glazed almonds, and a wedge of Brie Cheese. Served with Honey Mustard Vinaigrette or Ranch dressing on the table. Salad is Gluten free and Vegetarian friendly Rolls and Butter
Presque Isle Walleye:
5 oz. Lake Walleye Pike Fillet, Lightly Coated with Pretzel Crumb Crust and Pan Fried, topped with a mustard cream sauce. Served with seasonal mixed vegetables and baked potato.
Top Sirloin Steak:
8 oz. Cut of Sirloin Steak (prepared medium rare). Lightly Seasoned and Chargrilled, topped with chimichurri sauce. Served with seasonal mixed vegetables and a baked potato. Gluten Free
Spinach and Mushroom Ravioli:
White Beans, White Mushrooms, Spinach, Panko Bread Crumbs, Lightly Seasoned with Rosemary Lemon Juice and Touch of Crushed Red Pepper - Vegan Vegetarian, and Dairy free but Not Gluten Free
Dessert: Chocolate Mousse Not Gluten or Not Dairy Free
Saturday Lunch
Cookout Buffet:
Grilled Hamburgers - Hot Dogs -Baked Beans -Assorted Condiments-Potato Salad -Coleslaw -Potato Chips and Mixed-Berry Shortcake Items that are gluten Free will be marked
Saturday Banquet Dinner
Wild Cranberry Salad: served with all meals
Mixed Baby Lettuce Greens , dried Craisins, toasted slivered almonds, fresh parmesan, and served with red wine-Dijon vinaigrette or honey French Salad is Gluten free and Vegetarian friendly
Roast Pork Loin:
Pork Loin Roasted Whole and Sliced Thin Finished with a herb-infused shallot demi-glace. Served with green bean almandine and Oven roasted potatoes with herbs. Gluten free (Corn starch will be used as thickener) and Dairy free
Chicken Dijonnaise:
Boneless breast of chicken dusted with chickpea flour or rice flour. Sautéed in butter with garlic, shallots, and tangy Dijon mustard. Deglazed with brandy finished with heavy cream. Served with green bean almandine and oven roasted potatoes with herbs. Cornstarch will be used as the thickener. Gluten free
Grilled Vegetable Pasta:
Assorted marinated vegetables with chefs choice pasta and tomato balsamic sauce. Dairy Free, Vegetarian and Vegan friendly
Dessert: Orange cream cake NOT Gluten free or Not Dairy Free
Sunday Breakfast
All American Buffet:
Sliced Seasonal Fruits & Berries, Cheese Omelets, Pancakes with Pennsylvania Maple Syrup, Breakfast Potatoes, Applewood Smoked Bacon, Grilled Sausage Links, Breakfast Breads & Pastries, and Assorted Muffins. Served with Juice
