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Thursday evening's Buffet menu:

Starters:
Classic Caesar Salad (V)
Greek Salad with Crumbled Feta (V & GF)

Entrees:
Stuffed Chicken Breast with Goat Cheese & Sun-dried Tomatoes (GF)
Eggplant, Couscous & Roasted Red Pepper Lasagna (V)

Sides:
Garlic Infused Goat Cheese Mashed Potatoes (V & GF)
Pan Roasted Vegetables with Herb Vinaigrette (V & GF)

Desserts:
New York Style Cheesecake topped with Strawberries (V)
Cinnamon Cherry Pear Crisp (V)
Mixed Fruit (GF)

Friday evening Banquet menu:


First Course:
Traditional Antipasto Plate

Entree, Choice of One:

  1.  Berkshire Port Tenderloin with Mojito Salad and String Beans (GF)
  2. Chicken Frances with a Lemon Caper Sauce Accompanied by Roasted Seasonal Vegetables and Herbed Orzo
  3. Portobello Mushroom Cap Stuffed with Boursin Cheese, Sautéed Spinach and Roasted Red Peppers, Topped with Mushroom Duxelles and Wrapped in a Puff Pastry (V)

Dessert:
Fresh Berry Cream Puffs with Vanilla Sauce (V)
TBD (GF)

EAS 2017 Begins in... 5 Days
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Our Mission Is:
Education and Conferences,
Master Beekeeper Certification,
Honey Bee Research Grants