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


Lions Clubs International News
Connect with Us Online