Download you copy of the N4CSGA Fall 2017 Conference Menu.
FRIDAY DINNER BUFFET
Salads: Pasta Salad, Tcq Salad
Entrees: Pot Roast, Vegetarian Lasagna
Sides: Buttermilk Mashed Potatoes, Rice Pilaf, Roasted Zucchini, Yellow Squash, and Peppers\
Desserts: Apple Cobbler, Double Chocolate Cake
Drinks: Iced Tea, and Water
SATURDAY NIGHT BANQUET DINNER (PLATED)
Salads: Tcq Salad with House Dressing with Assorted Rolls
Entree: Peruvian Chicken with Verde Sauce
Sides: Chef Selected Seasonal Sides
Dessert: Double Chocolate Cake
Drinks: Iced Tea, Water
Vegetarian Entrée is Couscous Stuffed Vine Ripe Tomato. Please make sure your advisor notifies Senior Advisor Barb Meidl prior to conference for any food related allergies or illnesses.
Email: Barb Meidl firstname.lastname@example.org