SAN DIEGO CALIFORNIA - Gene Vance Jr. Foundation

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Tableside Carvery Herb Roasted Whole Breast of Turkey | $8.50 Cranberry Relish, Herb Mayonnaise 20 Guest Minimum Slow Roasted Prime Rib of Beef | $15.00 Horseradish Sauce, Au Jus 25 Guest Minimum Root Beer Glazed Smokehouse Ham | $8.50 Pineapple relish, Spicy Honey Mustard Sauce 35 Guest Minimum Roasted Beef Tenderloin | $18.00 Port-Cherry Reduction, Horseradish Sauce, Dijon Mustard 12 Guest Minimum Marinated Pork Loin | $11.50 Apple Cider Reduction 20 Guest Minimum Cedar Plank Roasted Salmon | $8.50 Sweet Dijon Glaze 15 Guest Minimum LUNCH - LUNCH BUFFET Just Now Brewed Coffee, Decaffeinated Coffee, a Selection of Black, Herbal and Specialty Teas and Iced Tea, on Request. Buffet Luncheons Require a Minimum of 20 Guests. These Buffets are Available on Other Days for a $5.00 Surcharge Per Person Monday and Thursday Cold Buffet Lunch Simply Sandwiches l $ 30 Today’s Soup Traditional Caesar Salad / Romaine Hearts, Shredded Parmesan Cheese, Garlic Croutons, Caesar Dressing Baby Spinach Salad / Roasted Pecans, Pears, Bleu Cheese Crumbles, Herb Vinaigrette Oven Roasted Turkey Breast and Swiss on Ciabatta / Cranberry Apple Chutney, Greens, Tomatoes, Red Onion Roast Beef on Pretzel Hoagie/ Cheddar Cheese, Horseradish Cream, Greens Marinated Grilled Vegetables on Spinach Tortilla Wrap / Basil Aioli Smoked Ham and Cheddar on Onion Kaiser Roll / Sliced Tomato, Crisp Lettuce Potato Chips, Pickles, Pepperoncini, Olives, Cherry Peppers Seasonal Fresh Berries Vanilla and Chocolate Mousse Parfaits Carrot Cake with Cream Cheese Frosting Tuesday and Friday Cold Buffet Lunch From the Farmers Produce Stand l $ 30 Today’s Soup Buffalo Mozzarella, Cherry Tomato and Basil Leaves / Balsamic Vinaigrette Mediterranean Quinoa Salad / Diced Red Onion, Bell Peppers, Kalamata Olives, Feta Cheese Herbed Vinaigrette Romaine and Iceberg Salad, Baby Greens Salad
Monday and Thursday Hot Buffet Lunch Taste of Italy l $ 32 Today’s Soup Traditional Caesar Salad / Romaine Hearts, Shredded Parmesan Cheese, Garlic Croutons, Caesar Dressing Baby Spinach Salad / Roasted Pecans, Pears, Bleu Cheese Crumbles, Herb Vinaigrette Caprese / Fresh Mozzarella, Beefsteak Tomatoes, Basil Leaves, EVOO Baked Rigatoni / Roasted Garlic Tomato Sauce, Italian Sausage, Mozzarella and Shaved Parmesan Cheese Ravioli / Grilled Vegetables, Roasted Garlic Cream Sauce Chicken Farfalle Chardonnay / Grilled Chicken, Roasted Tomatoes, Artichokes, and Garlic Confit Garlic Cheese Toasted Focaccia Seasonal Fresh Vegetables Seasonal Fresh Berries Vanilla and Chocolate Mousse Parfaits Carrot Cake with Cream Cheese Frosting Tuesday and Friday Hot Buffet Lunch Flavors of the Mediterranean l $ 32 Today’s Soup Traditional Caesar Salad / Romaine Hearts, Shredded Parmesan Cheese, Garlic Croutons, Caesar Dressing Baby Spinach Salad / Roasted Pecans, Pears, Bleu Cheese Crumbles, Herb Vinaigrette Mediterranean Quinoa Salad / Diced Red Onion, Bell Peppers, Kalamata Olives, Feta Cheese Herbed Vinaigrette Toppings to include Carrots, Tomatoes, Red Onion, English Cucumber, Peppers, Pecans, Parmesan Cheese, Bleu Cheese Crumbles, Bacon, Hard Boiled Eggs and Garlic Croutons Marinated and Grilled Sliced Chicken Breast, Flank Steak, Salmon, and Portobello Mushrooms Buttermilk Ranch, Creamy Caesar Dressings and Balsamic Vinaigrette Fruit Tart of the Season with Fruit Coulis Tiramisu / Espresso Soaked Lady Fingers, Cocoa and Mascarpone Strawberry Shortcake Wednesday Cold Buffet lunch Neighborhood Deli l $ 30 Today’s Soup Chopped Salad / Romaine, Iceberg, Diced Tomatoes, Chopped Hard Boiled Egg, Blue Cheese Crumbles, Bacon, Creamy Vinaigrette Traditional Homemade Cole Slaw Whole Grain Mustard Potato Salad Roasted Sliced Turkey with Baby Swiss on Sourdough Baguette Sliced Roast Beef with Aged Cheddar, Tomato, Horseradish Mayonnaise on Marble Rye Vegetarian Wrap with Grilled Portobello Mushroom, Arugula, Roasted Peppers, and Tapenade Fresh Tuna Salad with Chopped Celery, Onion,Mayonnaise, on Sourdough Roll Assorted Chips Carrot Cake the Cream Cheese Frosting
Page 1 and 2: BREAKTHROUGH LEADING EDGE INNOVATIO
Page 4 and 5: THE NAVAL MEDICAL CENTER SAN DIEGO
Page 6 and 7: P R O G R A M 1 DAY 1 - September 1
Page 8 and 9: C. REMODELING, RESTORATION and AEST
Page 10 and 11: C. REMODELING, RESTORATION and AEST
Page 12 and 13: The Gene Vance Jr. Foundation For C
Page 14 and 15: Unified C.A.R.E. is a collaborative
Page 17 and 18: The Gene Vance Jr. Foundation For C
Page 19 and 20: Imported and Domestic Cheese and Me
Page 21: RECEPTION - HOT CANAPÉS Priced Per
Page 25 and 26: Fried Julienne Tortilla Strips and

SAN DIEGO CALIFORNIA - Gene Vance Jr. Foundation

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