Following the cocktail reception, join your colleagues for an extensive buffet dinner including: Carved Strip Loin of Beef with a Port Wine and Sun-Dried Cherry Demi-Glace, Seared Atlantic Salmon with Sizzled Spinach, Shiitake Mushrooms and Balsamic Vinegar Butter Sauce, Grilled Chicken Breast with a Cabernet Barbeque Sauce and chef's choice farm fresh vegetarian options.
Please RSVP at registration if you have not already.