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The right atmosphere and cuisine could make our break a big deal. At Prince, we treat every corporate event as if that event will determine the future of your business. Our well-trained staff will treat your employees, partners, and clients with the utmost respect and dignity.

http://www.princecatering.com/events.html

The Majestic Theater Center : Events

Mixed greens with choice of dressing, potato salad and your choice of smoked chicken, roast beef or vegetarian garden burger sandwich. Includes coffee, tea and soda. *This option not available during dinner hours.

http://www.majesticdetroit.com/events_catering.asp

Johnny Angel & The Halos Dinner Show at Mountain View Inn

Tossed Salad Chicken Romano Beef Tips English Style Scrod Roasted Potatoes Mixed Vegetables Penne Marinara Rolls & Butter Coffee / Decaf / Tea / Decaf / Iced Tea Strawberry Cake

http://www.mountainviewinn.com/events/johnny_angel_halos.htm

DUCK and DECANTER EVENTS

NOVEMBER 2008 December -> SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 1 FOURTH ANNUAL FALL FESTIVAL PRESENTED BY LOCAL FIRST ARIZONA CLICK HER FOR MORE INFO. 2 Robert Lang (Eclectic Mix) 1:00-4:00 pm 3 "Always on Monday" Special: Curry Chicken Sandwich or Salad only $5.25 4 5 6 7

http://www.duckanddecanter.com/Events/Events_November.htm

Conferencing Menus

http://www.1abbeyroad.co.uk/menus/Conference_menus.asp

Steigenberger Kurhaus Hotel - Food & Beverage

Coffee/tea package per break Unlimited coffee/tea with home baked butter cookies € 5,50 Unlimited coffee/tea with various all-butter cakes € 6,50

http://www.kurhaus.nl/conferencesevents/foodbeverage/foodbeverage.html

Museum Catering Company - Event Menus

Event Menus Reception with a Seated & Served Dinner Sample Menu One Sample Menu Two Reception & Dinner Stations Sample Menu One Sample Menu Two Museum Catering Company Reception & Dinner Stations Sample Menu One Butlered & Stationary Hors d'Oeuvre Rosemary crusted lamb lollipops Prosciutto wrapped

http://www.museumcatering.com/menus/event_menus/stations1.php

Certified Master Chef Dinner Menu

John Kinsella CMC, CCE, WGMC, AAC, ACF National President Pate de Poisson, Sauce Nantua, A Poached Seafood terrine served with crayfish and topped with micro greens and infused crab meat

http://www.acfchefs.org/Content/Events/Convention/ScheduleDetails/cmcmenu.htm