The conference banquet will be held Saturday, April 18th at 6pm.

Dinner includes a choice of entrée; orange, strawberry, and pecan salad; Crema Catalan Brulee; a drink ticket; and coffee or tea

Please choose an entrée:

• Citrus and Herb Crusted Wild Salmon – Salmon marinated in orange and lemon juice, roasted in a crust of citrus zest, fresh oregano, rosemary, and thyme served with grilled fresh asparagus and parsnip whipped potatoes
• Hoisin Glazed Chicken – Seared chicken breast coated with a spicy hoisin and soy sauce, ginger glaze served with sauteed haricots vert and sesame lemongrass jasmine rice
• Penne Pasta with Asparagus and Fontina – Penne pasta with asparagus, fresh basil and oregano in a fontina cheese cream sauce