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A Feast for the Body to Accompany the Feast for the Mind


Colorado Software Summit 2006 Daily Menus

Sunday, October 22

Pasta station
Chef’s selection of three pastas, sauces of pesto, marinara and alfredo with toppings to include sundried tomatoes, tricolored bell peppers, squash, eggplant, mushrooms, olives, grilled chicken, Italian sausage and bay shrimp

Chef carved Roast Turkey

Chef carved Roast Buffalo

Cherry Tomatoes
herb cream cheese

Blackened tuna
won ton chips and wasabi aioli

Fresh crudités
crisp and pickled vegetables with savory dips

Starburst of fruit
melons, berries, grapes and yogurt dipping sauce

Cheeses of the world
imported and domestic cheeses with fruit and lahvosh crackers

Vegetable spring rolls
hot mustard, sweet and sour sauce

Chicken, Jack and goat cheese quesadillas
salsa fresca

Spanakopita
spinach and feta cheese in phyllo triangles

Coconut shrimp
pineapple relish

Baked Brie
dried fruits and nuts wrapped in pastry served with sliced baguettes and lahvosh crackers

Sweet bites
chocolate truffles, petite pastries, cookies and chocolate dipped strawberries

Coffee and hot tea, along with a cash bar

Continental Breakfast Monday through Friday at 7:30 am, a Continental breakfast will be available in the conference center. Coffee, tea, hot chocolate and various fruit juices will be offered, along with breads, muffins, rolls and a variety of fresh fruit. Hot coffee and tea, along with soft drinks and water, will be available throughout the day.

Monday, October 23

Five Onion Soup
Swiss cheese croutons

Garden Greens
layered with cucumbers, carrots, cherry tomatoes, herb vinaigrette and ranch dressing

Balsamic Marinated Grilled Flank Steak
sautéed mushrooms and pearl onions

Pan Seared Ruby Red Trout
fennel, tomato, red onion relish

Au Gratin Potatoes

Seasonal Fresh Vegetables

Fresh Baked Rolls and Butter

Wild Berry Trifle, Peach Cobbler, Chocolate Cream Puffs



Spiced Honey Glazed Wings

Carrots and Celery Sticks

Ranch and Bleu Cheese Dressings

Peanut Butter Stuffed Jalapeños

Mini Red Chili Cheese Corn Muffins
Tuesday, October 24 HARVEST BOUNTY

Corn Chowder

Tossed Greens

layered with tomatoes, carrots, cucumbers, herb vinaigrette and ranch dressing

Chef-Carved Colorado Prime Rib
au jus, creamed horseradish and silver dollar rolls

Roast Turkey
country style gravy

Yukon Gold Whipped Potatoes

Bouquet of Vegetables
broccoli, cauliflower and carrots

Fresh Baked Rolls and Butter

Chocolate Cream Pie, Strawberry Bavarian Pie, Pecan Pie
MONTEZUMA NACHOS

Chili Con Queso and Green Chile Bean Dip
southwest cheese and rainbow peppers, red onions, sliced jalapeño peppers and salsa

Tricolored Corn Tortilla Chips

Wednesday, October 25 SANTA FE

Pineapple Jicama Orange Salad
cilantro lime vinaigrette

Gathered Greens
tricolored peppers, cucumbers, tomatoes and peppercorn ranch dressing

Southwest Chicken Fajitas
marinated chicken with onions and peppers, flour tortillas, shredded lettuce, cheddar cheese, tomatoes, jalapeños, sour cream, salsa and guacamole

Cheese Enchiladas
red chile sauce

Frijoles con Arroz
pinto beans, tomatoes, green onions, chilies and rice

Tres leches, Pastel Pina, Ibarra ChocCake, Tarts Calavasa
MOUNTAIN

Warm Asiago Artichoke Dip

French Bread

Bouquet of Crisp Vegetables and Sliced Seasonal Fruit
Thursday, October 26 ROCKY MOUNTAIN WINTER BBQ

Potato Salad
green onions, celery, Dijon vinaigrette

Gathered Garden Greens
layered with tomatoes, peppers, mushrooms, carrots, olives, red pepper vinaigrette and ranch dressing

Your Choice
BBQ pulled pork, mesquite smoked chicken, and marinated grilled tofu

Alamosa Vegetable Chili
black, pinto and kidney beans with sun-dried tomatoes, green chilies and roast peppers

Assorted Cakes

Bourbon Street Bread Pudding
SLICE OF PIE

Assorted Chicago Style Pizzas
crushed red peppers and parmesan cheese

Italian Cookies
Friday, October 27

Box Lunch (Choice of one)
VERY VEGGIE WRAP
Grilled Vegetables and Hummus
flour tortilla with pepper jack cheese, roasted red peppers and tomato

SALAD BOX
Chef’s Salad
crisp garden greens, julienned smoked ham, roast turkey, Colorado roast beef, ribbons of Swiss, cheddar and jack cheeses, tomatoes, red onions, carrot curls, cucumbers, kalamata olives, herb vinaigrette and fresh baked rolls

CATTLEMAN’S LUNCH
Sliced Colorado Roast Beef
whole wheat sub with cheddar cheese and tomato