All Organizational Conference Menus

Day 1: Wednesday, November 13

9:00 a.m.: Breakfast — Deluxe Continental Breakfast

  • fruit salad with berries, pineapple, melonAssorted Chilled Fruit Juices
  • Fresh Fruit Salad with Berries
  • Variety of Fresh-Baked Pastries
  • Carrabassett Coffee and Hot Water with a Selection of Teas

12:00 Noon: Lunch — Gourmet Sandwich Wraps

  • gourmet sandwich wraps with meat and cheeseChicken Caesar
  • Roast Beef with Caramelized Onions, Horseradish Mayonnaise, and Cheddar Cheese
  • Ham and Swiss with Honey Dijonaisse
  • Turkey, Bacon, and Provolone with Cranberry Mayonnaise
  • Smoked Tofu with Hummus and Lettuce
  • Two buffet accompaniments (choices still being determined)

6:00 p.m.: Banquet — William Wells Buffet Dinner

  • almond crusted chicken with apples, green beans and squash
    One of the banquet choices on Wednesday evening: Almond-Crusted Chicken with Sautéed Apples and Vermouth Butter Sauce

    Almond-Crusted Chicken with Sautéed Apples and Vermouth Butter Sauce

  • Cheese Ravioli with Pumpkin Cream Sauce, Sage, and Roasted Mushrooms (vegetarian)

Banquet will also include the chef’s choice of seasonal vegetables. Salad options, starch options, and dessert options will complete this buffet. Includes coffee, iced tea, and iced water.

  • Cash Bar, 4:45-6:30 p.m.

Day 2: Thursday, November 14

7:30 a.m.: Breakfast — Good Morning Maine

  • Assorted Chilled Fruit Juices
  • Fresh Fruit Salad with Berries
  • Variety of Fresh-Baked Pastries
  • Egg, Smoked Ham, and Swiss Cheese in a Flaky Croissant
  • Carrabassett Coffee and Hot Water with a Selection of Teas

12:00 Noon: Lunch — Mainely Spudtacular Lunch Buffet

Steaming-hot baked Maine potatoes with the following toppings: smoked pulled chicken, crispy bacon crumbles, butter, sour cream, shredded cheese, scallions, diced tomato, Maine-made Todd’s Salsa, blanched broccoli, jalapeno peppers, and corn and black bean salad.