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Thursday, March 21

Keynote Plated Lunch (11:00 a.m. - 12:30 p.m.)
Mixed Field Greens with tomato, shredded carrots, cucumbers, choice of dressing (GF)
Tuscan Chicken with sun-dried tomato bechamel sauce & prosciutto ships (GF)
Stuffed Chickpea and Phyllo Star (GF, V)
Triple Chocolate Mousse
Coffee, Iced Tea and Water Service


Sponsor Reception (6:30 - 8:30 p.m.)
Cash Bar
Antipasto Display: pepperoni, capicola, prosciutto, mozzarella, provolone, olives, roasted peppers, marinated mushrooms, artichoke hearts, and grissini breadstick
Imported & Domestic Cheese Board: chef's selection of imported & domestic cheeses, dried fruits, grapes, assorted nuts, and artisan crackers
Garden Vegetables Display: broccoli, zucchini, baby carrots, mushrooms, red peppers, cherry tomatoes, and avocado ranch dip
Fresh Baked Cookies & Mini Cupcakes

Friday, May 22

Sponsor Exhibits (8:00 - 10:00 a.m.)
Coffee, Decaf, Hot Chocolate 

Italian Market Buffet Luncheon (11:30 a.m. - 12:30 p.m.)
Mixed Greens Salad with assorted dressing (GF, V)
Tuscan Salad with kalamata olives and sun-dried tomatoes (GF, Vg)
Caprese Salad (GF, Vg)
Vegetarian Pasta Salad (Vg)
Seared Chicken Puttanesca (GF)
Beef Strip Loin with Mushrooms (GF)
Marinated Grilled Vegetables (GF, V)
Potatoes Vesuvio (GF, V)
Oreo Mousse Bar 
Assorted Pepsi Soft Drinks
Coffee, Iced Tea, Water Service


GF - Gluten Free
V - Vegan
Vg - Vegetarian
*Dietary information provided by hotel. Buffet items will be identified as GF, V, Vg.

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