Conference Dinners: Information & Registration
Below you will find information on the conference dinner plans along with the menu offerings for each night. We hope you will join us. Advance reservation is requested. Please use the form at the bottom of this page.
Friday at Leonardo's 706
Dinner on Friday, February 18 will be at Leonardo's 706, 706 W. University Ave, at 7:30 p.m. The menu is "a la carte" and an 18% gratuity will be added. Selections will be made at the restaurant from the menu below. We have arranged with the restaurant for each guest to receive an individual check, and to pay his or her charges at the restaurant, but your reservation is needed to assure banquet seating. Your choices include the following:
- Appetizers
- Black Bean Soup | Seafood Skewers | Hummus and Seeded Flatbread
- Salads
- Garden salad | Vegetable Lover's Salad
- Main Courses
- Chicken Mona Lisa | Tuna Teriyaki | Rack of Lamb | Tortellini Raphael
- Assorted Desserts
Saturday at Steve's Café Americain
Dinner on Saturday, February 19 will be at Steveās Caf Americain, 12 W University Ave, at 7:00 p.m. The prix fixe menu is $27.00 per person plus 6.25% tax and 20% service charge. We have arranged with the restaurant for each guest to receive an individual check, and to pay his or her charges at the restaurant. Your reservation and meal preference is required.
- Appetizers
- Chicken and Andouille Strudels
Andouille sausage, chicken, onions, garlic, cayenne pepper, parsley and Parmesan cheese are rolled in phyllo, then baked and served with our caf made barbecue sauce.
- Artichoke, Roasted Shallot and Camembert Fondue with Crostini
Roasted garlic and shallots are combined with artichoke hearts, white wine, cream, Camembert cheese and tarragon. The dip is served with crostini.
- Salad Course
- Classic Caesar Salad
Romaine lettuce is tossed with Caesar dressing made with garlic, anchovies, Dijon mustard, lemon juice, Worcestershire, olive oil, egg yolks. The lettuce is then topped with red onion, croutons and Parmesan cheese.
- Classic Caesar Salad
- Entrees
- Roasted Fig and Date Stuffed Pork Loin with Red Wine Sauce
Pork loin is stuffed with dried figs, dates and onions, then roasted and served with a sauce made from veal stock, shallots and cabernet sauvignon. The pork is accompanied by mashed potatoes and fresh seasonal vegetables.
- Poached Salmon with Horseradish Sauce
A salmon fillet is poached and served with a sauce made from white wine, cream and horseradish. The salmon is accompanied by a citrus scented couscous and fresh seasonal vegetables.
- Southwest Vegetable Napoleon
Corn tortilla shells are layered with refried beans, grilled vegetables, caramelized onions and Monterey Jack cheese. The napoleon is topped with tomato salsa and sour cream.
- Roasted Fig and Date Stuffed Pork Loin with Red Wine Sauce
- Dessert
- Pear-Almond Frangipane Tart
Reservations
You will need to submit a separate dinner reservation form for each person in your party.
- 1) <-- Diner's Name
- 2) <-- Your Email Address.
- 3) <-- Email Addr AGAIN.
- 4) <-- Affiliation
- 5) Will dine on Friday at Leonardo's 706 ?
- 6) Will dine on Saturday at Steve's Café Americain ?
- 7) If you said YES to (6), please indicate your meal preferences:
- <-- Appetizer
- <-- Entree
- 8) If you need to add any notes, do so here:
- 9)
Please review your entries for correctness and completeness before submitting.