Vegetarian Selections
Lunch | Dinner
ROASTED STUFFED PORTOBELLO Portobello Mushroom filled with Spinach, Goat Cheese, Roasted Tomatoes, & Pearl Onions EGGPLANT PARMESAN Eggplant Lightly Breaded, Pan Fried Laced with Marinara Sauce Topped with Parmesan Cheese ASPARAGUS WELLINGTON Asparagus, Tomatoes, Leeks, & Mushrooms with Herb Goat Cheese, Baked in Puff Pastry Brown & served with Lemon Basil Chardonnay Cream Sauce STUFFED RED PEPPER Filled with Quinoa, Pumpkin Seed, Spinach, Sundried Cranberries, Orange & Lemon Zest with Rosemary & Mint
BRAISED BEEF SHORT RIB Served with Ciambotta, Parmesan Polenta, & Chianti Wine Sauce Reduction SELECTIONS Elevated Dinner LAND & SEA Pan Seared Fillet Mignon seasoned with Thyme & Chive Butter, paired with Grilled Lemon Peppered Chilean Sea Bass, served with Parsnip Mashed Potatoes & Seasoned Roasted Asparagus CHICKEN SCARPARIELLO Roasted Airline Breast of Chicken, Italian Sausage, Roasted Sweet Cherry Peppers, Cremini Mushrooms, & Risotto Milanese ROAST TENDERLOIN OF BEEF Sliced Tenderloin of Beef draped with Cabernet Sauvignon Sauce, served with Yukon Gold Mashed Potatoes & Roasted Asparagus CHICKEN SALTIMBOCCA Sautéed Breast of Chicken topped with sliced Prosciutto Ham & Fried Sage, White Wine Butter Sauce, Wild Mushroom Risotto, & Seasoned Roasted Asparagus
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VEGAN VEGETARIAN GLUTEN FREE
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