Conference Plus: Dining

Welcome to UCSD’s newest and most exciting summer conference center, located at Eleanor Roosevelt College. Dine in our well appointed restaurant, Café Ventanas, with its spectacular thirty foot high glass walls and open beam ceiling. Our Executive Chef and his culinary team will serve you beautifully prepared hand-crafted meals using only the finest and freshest products from our state-of-the-art kitchen. We specialize in Regional cuisines, with vegetarian and custom menu options available as well.

Start your morning off right with a buffet-style breakfast that will include fresh coffee and juices, assorted bakery selections, fresh seasonal fruit, hot and cold cereals, scrambled eggs or egg beaters, bacon, and sausage. There is always a daily featured special, such as stuffed French toast, frittatas, lox and bagels, quiche, or omelets. Our lunch items can include fresh composed salads, homemade soups, specialty sandwiches, and fresh-baked desserts. Some of our dinner selections might include Cedar Plank Salmon, Coq au Vin, or Asian-style Pork Tenderloin. You’ll be working closely with our Executive Chef to make sure that your UCSD dining experience is a memorable one.

In keeping with the international theme and academia of UCSD’s Eleanor Roosevelt College, our chef has brought together a few thematic sample menus for you and your conference guests to view, so that you can see our commitment to culinary excellence for our Executive Summer Conference Program.

Breakfast may include…

• Smoked Pacific Salmon
• Eggs Benedict with Dill Hollandaise
• Traditional Italian Frittata
• Homemade Greek-style Spanakopita
• English Marmalade stuffed Brioche French Toast

Lunch buffets might include…

“A Taste of Tuscany” with Chicken Picatta & Angel Hair Pasta, Eggplant Parmesan, Orzo with Sun Dried Tomatoes, and Sautéed Zucchini Provençal.

“The Caribbean” with Chili Rubbed Salmon, Chimichurri Beef, Saffron Rice, Haitian Shrimp Cole Slaw, Fried Plantains and Black Beans.

“Santa Maria Bar-b-que” with Charcoal Grilled Flank Steak, Chipotle Chicken Breast, Chili Rellenos, Spanish Rice, Ranch Beans and Mango and Jicama Salad with Habanera Vinaigrette.

Dinners will be a served multi-course dining experience…

• Begin with a homemade soup or a composed salad
• “Pacific Rim” entrees such as Wok Seared Scallops with Tangerine, Jasmine Rice and Hot & Sour Vegetables
• “A Touch of France” with Coq au Vin, Salmon en Croute, Potatoes au Gratin and Haricot Verts
• “North American” might include an entrée of Corn Fed Beef Tenderloin Medallions served with Yukon Gold Mashed Potatoes and Sautéed Baby Summer Squash
• And a decadent dessert will provide the perfect ending to your meal: Tortes, Mousse Cakes, or flavored gourmet Cheesecakes might be among the selections offered

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