MEETING & RECEPTION
A group of board members assembled at this year’s Annual Board of Directors Meeting. Key discussions were conducted during a meeting in the Crane Room with snacks and beverages, followed by a reception with butlered hors d’oeuvre and cocktails in the Osprey Room.
MENU
V – Vegetarian N – Contains Nuts GF – Does Not Contain Gluten
U-shape Style Seating
For 18 with EIG meeting chairs.
Pad of Paper, Pen & Bottle of Water
At each seat.
Audio/Visual
1-6’x8’ tripod screen, AV table/cart with power, LCD, laptop connections and 1/2 hour of technical assistance.
Host to Provide
Other A/V equipment (polycom, laptop and LCD projector).
Hot Beverages
Seattle’s Best® regular and decaffeinated coffees, hot water, Tazo® herbal tea and regular tea, cream, sugar, Equal®, Splenda®, Sweet ‘n Low® and lemon wedges.
Coke®, Diet Coke®, Sprite® & Fresca®
Pitcher of “Black” Unsweetened Iced Tea
Chilled Bottled Water
Yellow Corn Tortilla Chips V I GF
With homemade salsa and guacamole.
Assorted Mixed Nuts V I N I GF
Chocolate Dipped Miniature Pretzels V
1-Hosted House Bar
At built-in bar.
Cocktail Music on House System
Fireplace Lit by 4:45 PM
Outside Twinkle Lights On
Bruschetta V
Warm toasted baguette round brushed with garlic butter and topped with a tomato slice, fresh mozzarella and infused garlic and basil olive oil.
Fine Herb Chicken Salad
In a miniature bouchée with fresh dill garnish.
Baby Artichoke V I GF
With goat cheese, black olive tapénade and sun-dried tomato.
Border Shrimp
Spicy poached shrimp set on a tortilla cup with chipotle mayonnaise, garnished with fresh salsa.
Miniature Potato Pancakes
With sour cream and caviar.
Artichoke Parmesan Puffs
Petite Burgers
Napped with melted cheddar cheese on “petite” sesame seed buns with ketchup and mustard for dipping.
