2025 Conference Meal Choices
This page describes the Conference Meal Choices. You cannot register for meals on this page. When you are ready to register and pay, click the red button below to go to the registration form.
Below you’ll find meal descriptions to decide which meals you want to order. You’ll note that meals are listed as gluten-free (GF), vegetarian (V), or vegan (VG).
NOTE: You will be able to list any dietary restrictions and allergies in the space provided on the registration form.
Friday Lunch Choice:
SOUP & SALAD BUFFET – provided at 12:30 for board members and any guests who would like to attend the board meeting. This buffet includes: romaine lettuce and spinach, cherry tomatoes, garbanzo beans, julienne carrots, mushrooms peas, red onions, sliced bell peppers. Toppings include: bacon bits, croutons, diced hard boiled eggs, cheddar cheese, sunflower seeds. Dressings: honey mustard, ranch, thousand island, vinaigrette. Soup is a vegetarian minestrone, with vegetarian cookies for dessert.
Friday Dinner Choices:
HONEY LEMON SALMON – salmon marinated in a honey, lemon, garlic and brown butter sauce. Served with grilled vegetables, wild rice (GF, VG), and rolls with butter.
GRATIN PROVENCAL (GF, VG) – layers of eggplant, tomatoes, squashes, and peppers. Served with lemon roasted asparagus and crusty bread.
Both dinners include House salad (mixed greens, tomato, carrot and cucumber) with BFI house dressing, and dessert of Chocolate Espresso Pot De Creme (GF) with Chantilly Cream.
Saturday Lunch Choices:
VEGETARIAN WRAP – grilled seasonal vegetables, hummus, mixed greens, tomato, and red onion, with a side of fruit salad.
CHEF SALAD – turkey breast, ham, romaine lettuce, tomatoes, cucumber, carrots, sliced hard boiled egg, and cheddar cheese. Served with ranch dressing, rolls and butter.
Both lunches have brownies (V) for dessert.
Saturday Dinner Choices:
VEGETARIAN “POT ROAST” (GF, VG) – portobello mushrooms, carrots, and pearl onions with mashed potatoes and crusty bread.
TUSCAN CHICKEN PASTA – chicken breast and basil with sun-dried tomato and spinach sauce, served over penne pasta with roasted vegetables and focaccia.
Both dinners come with spinach salad (spinach, tomato, red onion, cucumber, and vinaigrette, with feta served on the side). The dessert is tiramisu.