IASA-AMIA 2010 conference

Packard campus tour - lunch options

Tour of the Library of Congress’ Packard Campus for Audio-Visual Conservation at Culpeper, Virginia.

LUNCH MENU I

PICNIC BASKET

Items Will Be Individually Packaged In Picnic Baskets And Presented To Guests With Silverware Rolled In A Cloth Napkin.

SPICY PECAN CRUSTED CHICKEN
Boneless breast of chicken rolled in a spicy pecan crust, roasted until tender and juicy and presented on a bed of sweet potato matchsticks with honey-Cajun remoulade.

GREEN BEAN AND ROASTED PUMPKIN SALAD
Steamed fresh green beans tossed with grilled portobello mushrooms and chunks of roasted pumpkin in a zesty vinaigrette and topped with toasted pumpkin seeds.

ROASTED POTATO & KALAMATA SALAD
Roasted new potatoes, red onion and kalamata olives in a creamy rosemary-garlic vinaigrette.

SUNFLOWER SEED ROLLS

BLISSFUL BROWNIES
The ultimate rich, fudgey brownies made in small batches with the finest imported chocolate, butter, flour and eggs.

MAPLE LEAF COOKIES
Buttery leaf-shaped cookies flavored with pure Vermont maple syrup.

 

LUNCH MENU II

PICNIC BASKET

Items Will Be Individually Packaged In Picnic Baskets And Presented To Guests With Silverware Rolled In A Cloth Napkin.

SALMON SALAD WITH CAPERS
Fresh salmon filets, poached and flaked, tossed with capers, julienned sweet onion, and a lemon dill vinaigrette.

WILD RICE SALAD
Wild rice blended with caramelized shallots, seasonings and sun-dried tomatoes.

ASPARAGUS SALAD WITH ROASTED RED PEPPERS
Chilled, blancked asparagus spears & matchsticks of roasted red pepper with a Tarragon Vinaigrette.

ROSEMARY EPI BREAD
Epi bread seasoned with rosemary and olive oil.

PUMPKIN WHOOPIE PIES
Moist pumpkin cookie sandwiches with a spiced cream cheese filling.

ROCKY ROAD SQUARES
A moist, chewy blend of semi-sweet chocolate, toasted pecans and miniature marshmallows, presented in bite-size squares