Colorado Software Summit 2008 Daily Menus

HORS D’OEUVRES

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

Smoked Atlantic salmon
dill, cajun and pepper smoked salmon with lemons, capers, onions, roma tomatoes, cucumbers, cream cheese and lahvosh crackers

Deviled eggs
Dijon mustard, red peppers and parsley

Cherry tomatoes
herb cream cheese

Blackened tuna
won ton chips and wasabi aioli

Seared pot stickers
wasabi ginger glaze

Vegetable spring rolls
hot mustard, sweet and sour sauce

Chicken, Jack and goat cheese quesadillas
salsa fresca

Mushroom caps
spinach and Brie

Cajun chicken strips
roasted tomato sauce

Broiled scallops
apple smoked bacon

CHEF ATTENDED STATIONS

Pasta station

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

Spice rubbed loin of pork

Chef carved roast buffalo (American Bison)

SWEETS

Grand Marnier strawberries flambé
spiced berries served over French vanilla ice cream with warm brownie bread pudding

BEVERAGES

Cash bar, coffee and hot tea

Monday through Friday beginning 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.

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

Vegetable Cannelloni
spinach, mushroom, brie

Au Gratin Potatoes

Seasonal Fresh Vegetables

Fresh Baked Rolls and Butter

Wild Berry Trifle, Peach Cobbler, Chocolate Cream Puffs

Focacccia and Ciabatta Breads
basil pesto and Italian cheeses

Mediterranean Salad
spinach, radicchio, romaine lettuce, kalamata olives, roma tomatoes, cucumbers, artichokes and lemon basil vinaigrette

Penne Pasta
sun-dried tomato, basil pesto

Chicken Picatta
lemon and caper sauce

Zucchini, Yellow Squash
garlic, onions and tomatoes

Caramel Cheesecake, Tiramisu, Chocolate Pistachio Torte

Giant Soft Pretzels
lightly salted with spicy brown mustard

Domestic Cheeses and Sliced Seasonal Fruit
fresh baked breads and lahvosh crackers

Tomato Rice Soup

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

Bourbon Street Bread Pudding, Chocolate Cream Pie, Strawberry Bavarian Pie, Pecan Pie

Friday, October 24

Box Lunch
(Choice of one)

All selections include Dill Pickle, Potato Chips, and Jumbo Cookie