Friday Luncheon: You have a choice from two entrées. The hotel describes each as follows: (1) Cobb Salad – grilled breast of chicken on a bed of bibb, red oak, frisee, and radicchio lettuce with hard cooked eggs, tomato wedges, sliced avocado, and julienne red onions. (2) Grilled Chicken Caesar Salad – grilled breast of chicken served with romaine lettuce hearts, herb croutons, and shaved Parmesan cheese tossed with Caesar dressing. Each entrée includes rolls and butter; dessert; and coffee, decaffeinated coffee, or tea.

Saturday Banquet: You have a choice from three entrées. The hotel describes each as follows: (1) Chicken Marsala – Breast of chicken with wild mushrooms, sautéed in Marsala wine with chef’s selection of accompaniments. (2) Barbecued Glazed Salmon with Yukon mashed potatoes and seasonal vegetables. (3) Vegetarian Strudel – Zucchini, yellow squash, mushrooms, carrots, and peppers wrapped with phyllo with roasted red pepper coulis. Each entrée includes a salad; chef’s selection of accompaniments; rolls and butter; coffee, decaffeinated coffee, and tea; and dessert.