Trinity Conference Center - Individual Retreats

Menu Examples
Menu Examples The Center’s culinary staff selects the freshest ingredients available in the marketplace, and prepares custom menus based on your groups’ special dietary restrictions. Most meals are served gourmet/buffet style. Example Breakfast I Warm Irish Oatmeal Strawberry Peach Mango Smoothies, Dairy and Non-Dairy Assorted Stonyfield® Yogurts Fresh Cut Fruit Breakfast Sandwich with Vegetarian Bacon, Swiss and Scrambled Eggs Baked French Toast with Fresh Berries and Cream Cheese Fresh-Cut Herbed Scrambled Eggs Red Bliss Potato Home Fries Thick Cut Smoked Bacon Turkey Breakfast Sausage Links Fresh Orange Juice Example Breakfast II Warm Vermont Morning® Ten-Grain Cereal Banana Mixed Berry and Vanilla Yogurt Smoothies Assorted Stonyfield® Yogurts Fresh Cut Fruit Blueberry Buttermilk Pancakes with Trinity’s Maple Syrup Eggs Trinity: Poached Eggs, Vine Ripe Tomatoes, English Muffin and Herbed Cream Sauce Scrambled Eggs Sweet Potato Hash Maple Pork Sausage Links Turkey Breakfast Sausage Patties White Cranberry Juice Example Lunch I Black Bean & Roasted Corn Soup Salad Bar with Balsamic Vinaigrette Dressing and Orange Tarragon Vinaigrette with Assorted Artisan Rolls Broccoli Rabe Stuffed Chicken Sausage with Sautéed Greens & Beans Crispy Fried Tilapia served with a Tomato Basil Caper Relish Grilled Smoked Breast of Turkey, Gold Apple, & Swiss Cheese Sandwiches served with an Herb Mayonnaise Oriental Rice Noodles, Roasted Tofu, Baby Bok Choy, & Roasted Shitake Mushroom Salad Tossed with a Sesame Ginger Dressing Roasted Vegetable Stackers Drizzled with a White Truffle Oil Mango & Avocado Salad Red Bliss Potato & Green Bean Salad Tossed with an Herb Vinaigrette Tri-Color Sorbet with Fresh Berries Bowl of Seasonal Hand Fruit Example Lunch II Potato, Fennel, & Broccoli Soup Salad Bar: Balsamic Vinaigrette Dressing and Carrot Ginger Dressing with Assorted Artisan Rolls Roast Loin of Pork with Caramelized Sweet Onions and Roasted Apples Herb Seared Fishcakes with Cranberry Tartar Sauce Roasted Stuffed Portobello Mushrooms with Spinach & Sweet Roasted Red Peppers Drizzled With a Balsamic Reduction Organic Baby Arugula, Olives, Strawberries, & Feta Cheese tossed with a White Balsamic Vinaigrette Fresh Mozzarella, Tomato & Basil Apple & Pear Crisp Platter of Roasted Pineapple Bowl of Fresh Seasonal Hand Fruit Example Dinner I Salad Bar Organic Field Greens / Seven Toppings Balsamic Vinaigrette and Toasted Sesame Dressing Assorted Hearth Baked Breads Shaved Romaine Hearts with Roasted Chick Peas, Feta Cheese, Cucumbers, Kalamata Olives, Garlic Croutons and a Lemon Tahini Dressing Grilled Summer Vegetable Kebobs Zucchini, Summer Squash, Eggplant, Sweet Peppers & Cremini Mushrooms Broccolini with Roasted Peppers and Toasted Garlic Roasted Russian Fingerling Potatoes with Garlic and Lavender Grilled Red Wine and Rosemary Marinated Lamb Loin with Cucumber Yogurt Mint Sauce Roasted Black Pearl Organic Salmon with White Bean and Roasted Corn ‘Succotash’ Meyer Lemon Cheesecake with White Chocolate and Raspberries Example Dinner II Salad Bar Organic Field Greens / Seven Toppings Balsamic Vinaigrette and Sherry Shallot Dressing Assorted Hearth Baked Breads Baby Spinach Salad with Dried Cranberries, Gorgonzola, Gala Apples, Smoked Almonds and Aged Balsamic Asparagus with Béarnaise Vinaigrette Roasted Spaghetti Squash with Sun Dried Tomatoes, Garlic and Oregano Yukon Gold Potato Gratin with Asiago, Sweet Onions and Fennel Pan Roasted Chicken Breast with Three Pepper Pepperonata Garam Masala Spiced Alaskan Halibut with Wilted Black Kale Berkshire Berry Brownie Ice Cream Sandwich with Belgian Chocolate and Caramel Sauces
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