• For this event ALL meals are being provided by the venue's catering services. Some options may be pre-selected.

  • NO PER DIEM will be provided if you elect not to partake in the meals provided by the venue.

  • If you have dietary restrictions that these meals do not accommodate please let us know and we will make arrangements with the venue. 

Monday Lunch​

BLT Chicken Salad

Crisp apple-wood smoked bacon, diced red tomato, onion, and iceberg wedge. Served with sliced breaded cutlet of chicken and

a lemon mustard mayo dressing with garlic croutons.

Served with artisan rolls, coffee, tea, or milk and dessert.

Monday Dinner​

California Chicken Chardonnay

Chicken breast dusted lightly with a seasoned flour, English coated with dijon mustard & sherry, and sautéed to a delicate

perfection and served with a Chardonnay, shiitake mushroom & scallion sauce on Yukon mashed potatoes.

Paired with starch and vegetable of the day by the culinary team. 

Served with mixed green salad, artisan rolls, coffee, tea or milk.

Tuesday Breakfast​

Big French Toast Breakfast

Served with Yukon grilled potatoes, a freshly baked pastry or breakfast muffin

Bacon strips, sausage links, or sliced Virginia ham

Orange and apple juices, coffee, tea, or milk.

Tuesday Lunch

Sicilian Meat & Sausage Lasagna

Layers of fresh lasagna noodles, roasted bell peppers, ricotta and cottage chesses, onions, ground beef, Italian sausage, Parmesan

and Mozzarella cheeses. Nestled in signature marinara sauce.

Paired with starch and vegetable of the day by the culinary team.

Entrées are accompanied by either a salad or soup course.

Tuesday Dinner

Chicken Pesto 

Braised pesto encrusted chicken breast atop a parsley cream sauce and lemon served aside bacon wrapped parmesan potato

wedges.

Paired with starch and vegetable of the day by the culinary team. 

Served with mixed green salad, artisan rolls, coffee, tea or milk.

Wednesday Breakfast

Breakfast Burrito

Three freshly scrambled eggs with diced ham and a mild shredded cheddar cheese.

Served with Yukon grilled potatoes, a freshly baked pastry or breakfast muffin

Bacon strips, sausage links, or sliced Virginia ham

Orange and apple juices, coffee, tea, or milk.

Wednesday Lunch

Roast Pork Loin

Tender roast pork loin cutlets set atop homemade mashed potatoes, with chives, celery and sage, layered with a smooth

mushroom volute sauce.

Paired with starch and vegetable of the day by the culinary team.

Entrées are accompanied by either a salad or soup course.

Wednesday Dinner

Three Cheese Ravioli

Our signature three cheese ravioli, tossed in homemade Marinara sauce and placed on a bed of Parmesan dusted spinach.

Paired with starch and vegetable of the day by the culinary team.

Served with caesar salad, artisan rolls, coffee, tea or milk.

Thursday Breakfast

Eggs Benedict

Poached eggs over Canadian bacon and shaved turkey set atop an English Muffin, topped with house made Hollandaise and

lemon.

Served with Yukon grilled potatoes, a freshly baked pastry or breakfast muffin

Bacon strips, sausage links, or sliced Virginia ham

Orange and apple juices, coffee, tea, or milk.

 

Thursday Lunch

Bourbon Lemon Chicken

Grilled with lemon juice and brushed with our signature Bourbon glaze. Served with braised pineapple and rice pilaf.

Paired with starch and vegetable of the day by the culinary team.

Entrées are accompanied by either a salad or soup course.

 

Thursday Dinner

Sliced Roast Beef Mushroom Jus Lie

The most flavorful of ribeye and sirloin. Sliced and served with a rice flour mushroom reduction au jus and a bloomin’ bacon

loaded baked potato.

Paired with starch and vegetable of the day by the culinary team.

Served with mixed greens salad, artisan rolls, coffee, tea or milk.

Friday Breakfast

Breakfast Burrito

Three freshly scrambled eggs with diced ham and a mild shredded cheddar cheese.

Served with Yukon grilled potatoes, a freshly baked pastry or breakfast muffin

Bacon strips, sausage links, or sliced Virginia ham

Orange and apple juices, coffee, tea, or milk.

 

Friday Lunch

Chula Cobb Salad

Grilled apple-wood smoked bacon, chilled hard boiled eggs, iceberg lettuce, sliced chicken breast, diced tomatoes, crumbles of

bleu cheese, green onions, and avocado (seasonal) served with a Thousand Island dressing.

Served with artisan rolls, coffee, tea, or milk and dessert.

 

Friday Dinner

Beef Medallions Mondovi

Hand sliced medallions, braised with red onions, shiitake mushrooms and Pinot Noir. Served on a bed of buttered fettuccine.​.

Paired with starch and vegetable of the day by the culinary team.

Served with iceberg wedge salad, artisan rolls, coffee, tea or milk.

Saturday Breakfast

Big French Toast Breakfast

Served with Yukon grilled potatoes, a freshly baked pastry or breakfast muffin

Bacon strips, sausage links, or sliced Virginia ham

Orange and apple juices, coffee, tea, or milk.

 

Saturday Lunch

Chula Vista Chicken Caesar Salad

Fresh romaine lettuce and our classic Caesar dressing with Parmesan cheese, garlic croutons, chilled hard boiled egg, red onions,

and sliced, chilled chicken breast.

Served with artisan rolls, coffee, tea, or milk and dessert.