Conference Menus

Vegan, Vegetarian, and Gluten Free Menu Selections

All the conference meal events will be held at the Marriott Hotel. The Marriott Chef has just published the vegan, vegetarian, and gluten free menus for the upcoming NGS 2014 Family History Conference which are listed below. The regular menu is in black; vegan and vegetarian choices are in green; and gluten free choices are in blue.

Conference attendees have through Tuesday, 22 April 2014 to register for meal events or to change their selection to vegan, vegetarian, or gluten free at http://conference.ngsgenealogy.org/event-registration/. All the luncheons are $32.00 including taxes, tip, and service charge. Several of the luncheon events are (sold out) which is indicated on the website. The Banquet is $51.00 all-inclusive and tickets are still available. The First Timers' Breakfast also has some seats and the cost of the breakfast is $24.00 all-inclusive.

WEDNESDAY LUNCHEON

First Course:

 Mixed Green Salad with Cucumbers, Tomatoes, and Carrot Curls

Served with Balsamic Vinaigrette and Ranch Dressing

GF/VEG/VEGAN: (same)

Main Course:

Lemon Herb Chicken

GF: (same)

VEG/VEGAN: Quinoa

Served with Mashed Potatoes, Broccolini, and Carrots

GF: (same)

VEG/VEGAN: Roasted potatoes, Broccoli, and Carrots

Dessert:

New York Cheesecake

GF: Flourless Chocolate Cake

VEG/VEGAN: Mixed Fruit

THURSDAY

First Timers' Breakfast 

Assortment of Breakfast Pastries and Muffins

GF: Gluten Free Muffins

VEG/VEGAN: (same)

Assorted Cereal with Milk

GF: (same)

VEG/VEGAN: Oatmeal

Whole Fruit

Freshly Brewed Regular and Decal Coffee

Assortment of Hot Tea

Orange Juice

GF/VEG/VEGAN: (same)

THURSDAY LUNCHEON

First Course:

Traditional Caesar Salad

Served with Homemade Croutons and Shaved Parmesan

GF: (same without Croutons)

VEG/VEGAN: Lettuce, tomato, Carrots, Cucumbers with Balsamic Vinaigrette

 Main Course:

Beef Lasagna Served with Green Beans

GF: Chicken Breast with Balsamic Caramelized Onions, Squash and Zucchini

VEG/VEGAN: Grilled Vegetable Stack with Roasted Red Peppers, Zucchini, and Portobello Mushrooms

 Dessert:

Vanilla Mousse

GF (same)

VEG/VEGAN: Dairy Free Mousse

FRIDAY LUNCHEON

Main Course:

Chilled Grilled Chicken Salad

With Bib Lettuce, Cucumbers, Cherry Tomatoes, Roasted Red Peppers, Shallots, Feta Cheese

Served with Red Wine Vinaigrette

GF: (same)

VEG/VEGAN: (same with Portobello Mushroom and no Feta)

 Dessert:

Mango Teardrop

GF: Mango Sorbet

VEGAN/VEG: Mango Sorbet

FRIDAY BANQUET: 

First Course:

Mixed Greens and Arugula in a Cucumber Robe with Grape Tomatoes

Served with Ranch Dressing and Raspberry Vinaigrette

GF/VEG/VEGAN: (same)

Main Course:

Grilled Flank Steak with Burgundy Wine Reduction

GF: (same)

VEG/VEGAN: Polenta with Cannelloni Beans and Pepper Ragu

Served with Fingerling Potatoes and Vegetable Medley

GF/VEG/VEGAN: (same)

 Dessert:

Key Lime Pie

GF: Mixed Fruit

VEGAN/VEG: Mixed Fruit

SATURDAY LUNCHEON

First Course:

Wedge Salad

Served with Diced Heirloom Tomatoes, Bacon Bits, Blue Cheese Crumbles

GF: (same)

VEG/VEGAN: (same no Bacon, no Blue Cheese)

Main Course:

Hanger Steak with Boursin Cream Sauce

Served with Potato Tart, Brussel Sprouts, and Cherry Tomatoes

GF: (same, no sauce)

VEG/VEGAN: Marinated Grilled Tofu with Roasted Potatoes, Brussels Sprouts, and Cherry Tomatoes

 Dessert:

Chocolate Cake

GF: Flourless Chocolate Cake

VEG/VEGAN: mixed fuit

Conference Menus