YSA RETREAT VII
May 23- May 25, 2008 - Boston, Massachusetts
Friday Opening Reception
Salad Station
*Torn Hearts of Romaine, Aged Parmesan Cheese, Focaccia Crouton, Classic Caesar Dressing
*Boston Bibb Lettuce, Vermont Blue Cheese, Sun-dried Cranberry, Toasted Walnuts, Maple Dressing
*Mesclun Salad, English Cucumber, Roma Tomato, Vegetable Julienne, Balsamic Vinaigrette
Pasta Station
*Penne Rigate & Cheese Filled Tortellini
Marinara & Alfredo Sauces
Basil Pesto, Roasted Mushrooms, Plum Tomatoes, Peas, Broccolini, Crushed Red Pepper, Minced Garlic, & Grated Parmesan Cheese
Fajita Station
*Warm Soft Flour Tortilla with Marinated Grilled Chicken, Vegetable Fajita with Grilled Tri-Color Sweet Bell Peppers & Onion, Presented with Guacamole, Sour Cream, Shredded Lettuce, Grated Cheddar Cheese, Salsa and Jalapenos
*Spanish Style Rice
*Refried Ranch Beans
New England Boil
*Local Clams & Mussels Simmered with Sweet Corn, Turkey Sausage and Lager
*Steamed New Potatoes with Fresh Herbs
* Macaroni Salad w/ Crisp Vegetables
*Sliced Watermelon
Dessert Station
*Pastry Chef’s Selections of Cakes, Tortes & Confections
*Traditional Home Made Chai, Coffee and Decaffeinated Coffee
Saturday Brunch
*Chilled Selection of Fruit Juices
*Freshly Baked Danish, Butter Croissant and Jumbo Muffins
*Fresh Fruit Salad
*Field Green Salad, Carrot Julienne, Roasted Onion, Grape Tomato & Assorted Dressings
*Herb & Garlic Roasted Garbanzo with Sweet Pepper Salad
*Asparagus & Chive Quiche with Gruyere
* Crisp Smoked Turkey Bacon
*Chicken Fricassee with Wild Mushrooms and Root Vegetables
*Tofu Fricassee with Wild Mushrooms and Root Vegetables
* Wild & White Rice Pilaf
*White and Milk Chocolate Mousse Presented in Glass with Seasonal Berries
*Chai, Coffee and Decaffeinated Coffee
Saturday Afternoon Tea
*Brownies, Pecan & Lemon Bars
*Traditional Home Made Chai, Coffee and Decaffeinated Coffee
Sunday Brunch
*Chilled Selection of Fruit Juices
*Freshly Baked Danish, Butter Croissant and Jumbo Muffins
*Fresh Fruit Salad
*Mixed Green Salad, Roasted Apples, Toasted Pistachio
*New Potato Salad
*Fluffy Scrambled Eggs
* Chicken Sausage with Apple
*Five Cheese Ravioli in Sun-Dried Tomato Cream
*Sliced Roast Breast of Turkey, Sage-Onion Jus
*Grilled Vegetable Medley
*Chef’s Selection of Dessert
*Chai, Coffee and Decaffeinated Coffee
Sunday Afternoon Tea
*Freshly Baked Assorted Cookies
*Traditional Home Made Chai, Coffee and Decaffeinated Coffee
Sunday Closing Banquet
*Chef’s Choice Butler Passed vegetarian Hors D Oeuvres to include Pakoras & Samosa with Mango Chutney
*Field Green Salad, Carrot Julienne, Grape Tomato & Assorted Dressings
• Cucumber Raita
*Fish Entrée – TBD by Chef
*Indian Chicken Tikka Masala
*Spiced Eggplant with Tomato
*Thai Green Tofu Curry
*Braised Cauliflower with Red Pepper and Mustard Seed
*Saffron Rice with Peas, Spring Onion and Tomato Concasse
*Crisp Poppadums
*Sliced and Dried Fruits with Minted Honey-Lime Dipping Sauce
*Honey-Nut Phyllo Pastry
*Chai, Coffee and Decaffeinated Coffee