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2016 PSUG Conference Menu


Thursday Breakfast

VICTORIA SUNRISE BREAKFAST  
Chilled Orange, Grapefruit & Apple Juice
Seasonal Freshly Sliced Fruit & Melon
Orange & Pineapple Sections
Freshly Baked Assorted Muffins, Mini Danishes
Rye, Multi-Grain, Whole Wheat & French Breads
Scrambled Eggs, Shredded Hashbrown Potatoes
French Toast with Maple Syrup
Bacon and Sausage
Freshly Brewed Regular & Decaffeinated Coffee
Fairmont Signature Tea

Friday Breakfast

CHATEAU CONTINENTAL
Chilled Orange, Grapefruit & Apple Juice
Seasonal Fruit Sections
Plain & Flavoured Yogurt
Freshly Baked Assorted Muffins, Mini Danish & Mini Croissants
Preserves, Marmalade, Honey and Butter
Freshly Brewed Regular and Decaffeinated Coffee
Fairmont Signature Tea

Thursday Lunch

DELI LUNCH BUFFET      
SOUP
Potato & Leek
FRESH GARDEN SALAD DISPLAY
Organic Salad Greens with
Swiss Dressing, French Dressing & Vinaigrette
Tomato & Shaved Red Onion Salad
Corn & Lima Bean Salad
“Ranchero” Southwestern Red Cabbage Salad
Classic Potato Salad
WRAPS
Assortment of Flour, Spinach & Tomato Tortillas
Pastrami Molasses & Mustard Sauce
Ham & Swiss Cheese
Turkey with Cranberry Mayo
Roasted Vegetables with Sun-dried Tomato Hummus
DESSERT
White Chocolate Bread Pudding
Freshly Brewed Regular & Decaffeinated Coffee
Fairmont Signature Tea

Friday Brunch

BRUNCH BUFFET        

Chilled Orange, Grapefruit & Apple Juice
Freshly Sliced Fruit & Fruit Sections
Assorted Croissants, Assorted Danishes & Muffins
Dark Rye, French, Whole Wheat & Meusli Breads with
Butter, Honey & Preserves
COLD
Organic Salad Greens with Swiss, Herb Vinaigrette & Ranch Dressings
Romaine Lettuce with Croutons, Bacon Lardons,
Shaved Parmesan & Caesar Dressing
Baby Potato Salad with Grainy Mustard Vinaigrette
Tomato & Cucumber Salad
 
Smoked Salmon with Red Onion,
Capers, Lemon & Horseradish Cream
HOT
Traditional Eggs Benedict
Scrambled Eggs, Smoked Bell Pepper Hash
Crisp Bacon & Pork Sausages
French Toast with Berry Compote & Peach Compote
Whipped Cream, Whipped Butter & Maple Syrup
Roasted Pork Loin, Apple Fig Sauce
FROM THE CHATEAU’S PASTRY KITCHEN
Chocolate Cake
Linzer Tart, Lemon Meringue Tartlets
French Apple Tart
White Chocolate & Passion Fruit Brulées
Individual Lemon Poppy Seed & Strawberry
Mousse Trifles
Freshly Brewed Regular & Decaffeinated Coffee
Fairmont Signature Tea

Thursday Gala Banquet

THE PIONEER
SOUP
Native Wild Mushroom Soup
 
COLD FOOD STATION
Seasonal Greens & Romaine Lettuce
Crispy Fresh Garden Vegetables
& Cherry Tomatoes
Bacon Bits, Shredded Cheddar & Cottage Cheese
Buttermilk & Smoked Peppercorn Dressing
Apple Cider & Shallot Vinaigrette
Creamy Cole Slaw, Corn & Yam Salad
Cucumber & Cherry Tomato Salad
Yukon Potato & Smoked Salmon Salad
Selection of Indian Candy & Smoked Trout
HOT FOOD STATION
Carved Prime Alberta top sirloin Beef, Pan Jus
Citrus-Soy Glazed haddock Baked on Cedar Planks
Five Onion Marmalade
Crispy Fried Chicken
Baked Potatoes, Sour Cream & Bacon Bits
Blackstrap Molasses Baked Beans
Seasonal Vegetables
DESSERT
Apple Pie, Cherry-Cheese Bars
Lemon Meringue Pie
Yukon Jack Whiskey-Toffee Pudding
Fresh Fruit Salad
Chocolate Fudge
Freshly Brewed Regular & Decaffeinated Coffee
Fairmont Signature Tea

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