Cognitive Science Association for

Interdisciplinary Learning

 

Appetizers and Dinner Menu

This is an example of our appetizer and dinner menu.  This changes every year depending on Chef Mark has in mind.  The food is always very good.

Thursday

4:30 pm:  Reception and Appetizers

Fiery Chicken Wings and Pork Skewers with Diablo BBQ Sauce

Crispy Potato Cake with Dill Remoulade

Rosemary Focaccia with Spinach Garlic Dip

Carrots, Celery, Cauliflower, Cucumbers and Blue Cheese Dressing

Sweet Chili Glazed Pineapple

Friday

8:30 am:  Morning Refreshments

Orange juice, Breakfast breads, Fruit, and Coffee, Tea

5:00 pm:  Appetizers

Pasta Station

Cheese Tortellini with San Marzano Sauce and Pecorino Romano

Grilled Polenta with Roasted Vegetables, and Alfredo Sauce

Caesar Salad and Garlic Bread

Citrus Scented Papaya

Saturday

8:30 am:  Morning Refreshments

Orange Juice, Bagels and Cream Cheese, Bananas, Coffee and Teas

5:00 pm:  Appetizers

Pizza Station (subject to change)

Salad Bar

Sunday

8:30 am:  Morning Refreshments

Cinnamon Rolls, Orange Juice, Coffee, Tea, Fruit Salad

7:30 pm:  Sit Down Dinner in Pasquale’s Ristorante

Pasquale’s Insalata with Organic Greens, Avocado, Cucumber, Moroccan Olives, Feta Cheese, and Lemon Thyme Vinaigrette

ENTREES

Choice of one:

Harissa Fired Sirloin with Creamy Feta Potatoes, Cremini Mushrooms,

Charred Scallion, and Pine Nut Tarator

 

Roasted Salmon with Quinoa Couscous, Cherry Tomatoes, Moroccan Olives,

Watercress, and Charmoula Sauce

 

Prosciutto Wrapped Chicken with Sweet Peas, Zucchini, Cremini Mushrooms,

and Summer Truffle Pan Sauce

Creamy Pesto Orzo with Tomato, Asparagus, and Yellow Pepper Confit

DESSERT

Brownie Sundae with Vanilla Ice Cream and Caramel Sauce

Suggestions and feedback are welcomed.

Revised 01/06/2007