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Because Great Meetings Deserve Great Food

Soups

  • Roasted Butternut Squash and Local Apple Soup
  • Fire Roasted Tomato Soup with Tortellini Soup
  • Pumpkin and Beef Chili

Salads

  • Fresh Field Greens topped with Carrots, Cucumbers, Cherry Tomatoes, Mushrooms and a House-made Citrus Pomegranate Dressing
  • Fennel, Roasted Pear and Prosciutto Salad
  • Fresh Field Greens topped with Local Apples, Wensledale Cranberry, Carrots, Cucumbers and a House-made Apple Vinaigrette

Entrée Salads

  • Roasted Salmon with Greek Yogurt and Tomato Salad
  • Maple-Ginger Glazed Salmon with Watercress and Parsnip Salad
  • Grilled Asian Chicken Salad topped with Mandarin Oranges, Peanuts and a Honey Sesame Dressing
  • Local Apple and Pear Salad with Glazed Walnuts topped with a Raspberry Vinaigrette

Entrée

  • Local Maple and Apple Roasted Chicken
  • Mushroom stuffed Beef Brisket
  • Garlic and Rosemary Roasted Pork topped with Roasted Locally Picked Apples
  • Quinoa stuffed Acorn Squash topped with a Mint Salad (Vegan)

Starch

  • Pumpkin Risotto with Sage, Prosciutto and Toasted Pumpkin Seeds
  • Roasted Fingerling Potatoes with Rosemary and Garlic
  • Wild Rice with Dried Cranberries and Toasted Pecans

Vegetables

  • Roasted Brussels Sprouts tossed with Maple Bacon
  • Baked Tomatoes, Squash and Potato Gratin
  • Fall Vegetable Hash (Brussels Sprouts, Sweet Potatoes, Sweet Onions and Turnips)

Desserts

  • Mini Warm Local Apple Pie topped with a Fresh Berry Compote
  • Assorted Mini Mousse Shooters
  • Local Apple Harvest Cheesecake with a Gram Cracker Crust topped with Caramel

Soups

  • Fresh Spring Pea Soup with Ham
  • Creamy Artichoke and Parmesan Soup
  • Fava Bean Pasta e Fagioli

Salads

  • Fresh Field Greens topped with Shredded Carrots, Cucumbers, Cherry Tomatoes and Mushrooms and topped with a House-made Citrus Herb Dressing
  • Butter Lettuce and Radish Salad with a House-made Mustard Dressing
  • Fresh Field Greens topped with Blood Oranges, Shredded Carrots, Cucumbers and topped with a House-made Citrus Herb Dressing

Entrée

  • Herb and Roasted Garlic Beef Pot Roast
  • Honey-Ginger Roasted Chicken
  • Cedar-Planked Roasted Salmon Mediterranean Style
  • Balsamic Portobello Steak

Starch

  • Creamy Risotto with Mascarpone and Prosciutto
  • Roasted Baby Red Potatoes, Carrots and Parsnips
  • Spring Quinoa topped with a Warm Lemon Vinaigrette

Vegetables

  • Sautéed Asparagus, Peas and Radishes with Fresh Tarragon
  • Balsamic Roasted Tri-Colored Baby Carrots
  • Snow Peas with Toasted Almonds

Desserts

  • Locally Baked New York Style Cheesecake topped with a Fresh Fruit Topping
  • Assorted Mousse Shooters (Espresso, Lemon-Raspberry and Chocolate Mousse)
  • Tiramisu Cakes with a Dollop of Mascarpone

Soups

  • Chicken and Corn Chowder with Red Pepper Cream
  • Potato Leek Soup with Maple Bacon
  • Hearty Winter Minestrone

Salads

  • Fresh Field Greens topped with Blood Oranges, Shredded Carrots, Cucumbers and topped with a House-made Pomegranate Dressing
  • Fennel, Roasted Pear and Prosciutto Salad
  • Fresh Field Greens topped with Shredded Carrots, Cucumbers, Cherry Tomatoes and Mushrooms and topped with a House-made Pomegranate Dressing

Entrée

  • Braised Short Ribs topped with Mushrooms
  • Slow-Roast Tuscan Pork with Fennel and Citrus
  • Winter Cranberry Beef Stew
  • Quinoa and Kale stuffed Butternut Squash

Starch

  • Pumpkin Risotto with Sage, Prosciutto and Toasted Pumpkin Seeds
  • Wild Rice and Pomegranate Pilaf
  • Homemade Smashed Marbled Potatoes topped with Roasted Garlic

Vegetables

  • Sautéed Green Beans and Mushrooms topped with Orange Zest
  • Glazed Rainbow Carrots
  • Roasted Lemon Fennel

Desserts

  • Decadent Turtle Cheesecake
  • Assorted Gourmet Cupcakes
  • Assorted Shooters (Espresso, Lemon-Raspberry and Chocolate Mousse)

Jasmine Larrinaga-Johnson-Food Service DirectorJasmine Larrinaga-Johnson has been immersed in the restaurant and catering industry for over 20 years, both as a chef and management director. She is a graduate from the prestigious Culinary Institute of America. As an esteemed chef, she has had the opportunity to cook for famous celebrities, and politicians, most notably, President George Bush, Sr. As Food Service Director of Crestview Conference Center, Jasmine has developed hundreds of diverse and international menus with a healthy, modern edge. She incorporates the vision of client, while offering unique, edible suggestions to impress attendees of the event.

Before entering her role at Crestview Conference Center, Jasmine was the successful Director of Food Service for the St. Stephen’s & St. Agnes School in Alexandria, VA. During her time in Virginia, she also co-owned a widely popular cafe and catering company, specializing in various fusions of cuisine.