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A Feast for the Body to Accompany the Feast for the Mind


Colorado Software Summit 2007 Daily Menus

Sunday, October 21

Fresh crudités
crisp and pickled vegetables with savory dips

Starburst of fruit
melons, berries, grapes and yogurt dipping sauce

Baked brie
dried fruits and nuts wrapped in pastry, served with sliced baguettes and lahvosh crackers

Tea sandwiches
specialty breads with assorted sweet and savory mousse

Duet of young asparagus
wrapped with prosciutto and smoked turkey breast

Canapé Waldorf
smoked salmon, lingonberry duck and shrimp bouchée

Antipasto Romanesque
air-dried meats, fresh mozzarella, marinated artichokes, mushrooms, asparagus, tomatoes and olives

Smoked seafood sampler
shrimp, salmon, scallops, mussels, oysters and trout

Vegetable spring rolls
hot mustard, sweet and sour sauce

Oysters Rockefeller
baked with garlic, spinach and hollandaise sauce

Wild mushroom tartlets
herb cream cheese and roasted red peppers

Chicken saté
mirin glaze

Petite crab cakes
herb aioli

Pasta station

Chef’s selection of three pastas, sauces of pesto, marinara and alfredo with toppings to include sundried tomatoes, tricolored bell peppers, squash, eggplant, mushrooms, olives, grilled chicken, Italian sausage and bay shrimp

Chef carved RoastTurkey

Chef carved Roast Buffalo

Ice cream parlor
French vanilla, double chocolate chunk and strawberries 'n cream highlight this "build your own" sundae bar with toppings of whipped cream, chocolate, fresh fruits, nuts and sauces

Coffee and hot tea, and a cash bar


Continental Breakfast Monday through Friday at 7:30 am, a Continental breakfast will be available in the conference center. Coffee, tea, hot chocolate and various fruit juices will be offered, along with breads, muffins, rolls and a variety of fresh fruit. Hot coffee and tea, along with soft drinks and water, will be available throughout the day.

Monday, October 22
Focaccio and Ciabatta Breads
basil pesto and Italian cheeses

Mediterranean Salad
spinach, radicchio, romaine lettuce, kalamata olives, roma tomatoes, cucumbers, artichokes and lemon basil vinaigrette

Chicken Piccata
lemon and caper sauce

Fettuccine ala Carbonara
bacon, onions and sage

Selection of Italian Vegetables
herb marinade

Caramel Cheesecake, Tiramisu, Chocolate Pistachio Torte


Chili Con Queso and Green Chile Bean Dip
southwest cheese and rainbow peppers, red onions, sliced jalapeño peppers and salsa

Tricolored Corn Tortilla Chips
Tuesday, October 23

Potato Salad
green onions, celery, Dijon vinaigrette

Gathered Garden Greens
layered with tomatoes, peppers, mushrooms, carrots, olives, red pepper vinaigrette and ranch dressing

Your Choice:
BBQ pulled pork, mesquite smoked chicken, or marinated grilled tofu

Alamosa Vegetable Chili
black, pinto and kidney beans with sun-dried tomatoes, green chilies and roasted peppers

Assorted Cakes

Bourbon Street Bread Pudding

Giant Soft Pretzels
lightly salted with spicy brown mustard

Domestic Cheeses and Sliced Seasonal Fruit
fresh baked breads and lahvosh crackers

Wednesday, October 24

Five Onion Soup
Swiss cheese croutons

Garden Greens
layered with cucumbers, carrots, cherry tomatoes, herb vinaigrette and ranch dressing

Balsamic Marinated Grilled Flank Steak
sautéed mushrooms and pearl onions

Pan Seared Ruby Red Trout
fennel, tomato, red onion relish

Au Gratin Potatoes

Seasonal Fresh Vegetables

Fresh Baked Rolls and Butter

Wild Berry Trifle, Peach Cobbler, Chocolate Cream Puffs


Warm Asiago Artichoke Dip

French Bread

Bouquet of Crisp Vegetables and Sliced Seasonal Fruit
seasonal selection
Thursday, October 25
Pineapple Jicama Orange Salad
cilantro lime vinaigrette

Gathered Greens
tricolored peppers, cucumbers, tomatoes and peppercorn ranch dressing

Southwest Chicken Fajitas
marinated chicken with onions and peppers, flour tortillas, shredded lettuce, cheddar cheese, tomatoes, jalapeños, sour cream, salsa and guacamole

Cheese Enchiladas
red chile sauce

Frijoles con Arroz
pinto beans, tomatoes, green onions, chilies and rice

Tres leches, Pastel Pina, Ibarra ChocCake, Tarts Calavasa


Assorted Chicago Style Pizzas
crushed red peppers and parmesan cheese

Italian Cookies
Friday, October 26

Box Lunch (Choice of one)

Grilled Vegetables and Hummus
focaccia bread with pepper jack cheese, roasted red peppers and tomato




Oven Roasted Herb Chicken Breast
French baguette with provolone, crisp lettuce and tomato




Ham and Swiss Sub Sandwich
soft whole wheat sub with Swiss cheese and tomato