March 20, 2018

Dining

Friday - Dinner

Delegations will be responsible for their own dinner. We will provide a map and list of good local restaurants that are Rolla staples.

Saturday - Breakfast

Each hotel boasts a hot continental breakfast that will be available to all delegates with their room and stay over the weekend.

Saturday - Lunch

Lunch on Saturday will be catered by Missouri S&T Dining Services in the St. Patrick’s Ballroom. They will be serving a wrap buffet which will include Turkey Club, Chicken Caesar, and Vegetarian wraps with sides of house-made chips, dill pickle spears, and cookies. Drinks will include lemonade, ice water, and iced tea.

Saturday - Dinner

Saturday night will be a seated banquet catered by Missouri S&T Dining Services in the St. Patrick’s Ballroom. Dinner will be herb-crusted chicken breast with parmesan polenta, sauteed broccoli rabe with garlic, and a red pepper sauce. The vegetarian option will be vegetarian bean cassoulet with great northern beans, carrots, celery, onion, rosemary, thyme, garlic, and parmesan croutons. All meals will be served with a mixed green salad with romaine, red onions, tomatoes, croutons, and creamy ranch dressing. Drinks will include lemonade, ice water, and iced tea.

Sunday - Breakfast

Hot continental breakfast will again be provided by hotels as you begin your journey back home.

Accommodations

Missouri S&T Dining Services is very flexible when it comes to preparing food and will be able to accommodate for all dietary restrictions. Just ensure you have indicated any dietary restrictions when you register. Any dietary restriction that conflicts with the hot continental breakfasts will be accommodated as well.