CampCalNOW Summit Menu

Monday April 4th
Reception Appetizers:

• Roasted mushrooms stuffed with artichoke & lemon filling
• Crispy baked spanakopita made with paper thin sheets of phyllo dough filled with spinach, feta & pine nuts
• Colorful layered caprese platter made with heirloom tomatoes, fresh mozzarella cheese and basil chiffonade, offered with garlic crostini

​Early Bird dinner:

• Fire roasted pork tenderloin medallions finished with a balsamic, thyme & dijon reduction
• Lemon & rosemary marinated chicken breasts, grilled over charcoal & hardwood
• Basmati rice lightly fried in coconut oil with shallots and scallions, garnished with fresh chives
• Broccoli Au Gratin made with creamy cheese sauce and toasted bread crumbs on top
• Strawberry salad with tender field greens, sliced strawberries, toasted walnuts, Bulgarian feta lightly dressed in a white balsamic vinaigrette
• Artisan bread with soft butter
• All-American apple pie offered for dessert

 
Tuesday April 5th
Breakfast:

• Chaffing dishes filled with scrambled eggs, crisp bacon, breakfast sausage links and country
• potatoes for guests to select and pair their favorites together
• A basket full of biscuits and a crock of country gravy
• A colorful display of fresh fruit
• Coffee & tea service with ½ & ½, oat milk, sugars, wood stir sticks and hot paper cups

Lunch:

• Lime & cilantro marinated chicken breast paired with seared sweet onions & tri-colored peppers
• Savory black beans served with crumbled queso fresco
• Cilantro lime rice, vivid in color and flavor
• Warm tortillas, a perfect blend of flour & corn, (corn tortillas available upon request for GF) Toppings of shredded lettuce pico de gallo, sour cream & Mexican cheeses

Reception Appetizers:

• Caribbean cream cheese covered in mango chutney, garnished with toasted coconut, roasted peanuts & scallions, served with rice crackers
• Vegetable crudités and olives served 2 dips, lemon & artichoke dip and creamy onion dip
• Hot Reuben dip made with all the favorites of the famous sandwich … corned beef, swiss cheese, sauerkraut in a creamy sauce, paired with rye Triscuit crackers
• Tomato bruschetta made with garden fresh tomatoes, basil, a variety of olives and capers, offered with garlic crostini

 
Dinner:

• Stracotto (or Italian Pot Roast) made with tender beef and sofrito vegetables of finely chopped carrots, celery & onion that have been sautéed with bacon, braised in red wine and rich beef stock to make a delicious gravy
• Whole roasted chicken cut into breast portion or leg/thigh portion
• Creamy baked polenta finished with butter for richness
• Roasted root vegetables of potatoes, carrots, parsnips, yams and sweet potatoes
• Pear & Gorgonzola salad on a bed of tender greens, toasted walnuts, shaved red onion and dressed with white balsamic vinaigrette
• Red Velvet Cupcakes offered for dessert

 
Wednesday April 6th
Breakfast:

• Huge tortillas filled with scrambled eggs, cheese, bacon, salsa and potatoes, wrapped in foil and served hot
• Colorful display of fresh fruit
• Muffins, pastries & loaf style breakfast breads
• Coffee & tea service with ½ & ½, oat milk, sugars, wood stir sticks and hot paper cups

​Lunch:

• Smoked & Pulled Pork served with 2 varieties of BBQ sauce
• Hawaiian sweet rolls to make sliders if desired
• Apple & bacon baked beans with a touch of sweet hot mustard
• Spicy Peanut Coleslaw with colorful red & green cabbage, scallions, roasted peanuts & cilantro 

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