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Irondequoit Conference Center
at I-Square
Irondequoit Conference Center
• Located on 2nd floor at 400 Bakers Park in Irondequoit
• Business Meetings, Private Parties and Cooking Demonstration set ups
available
• Capacity of up to 120 guests
• Full Catering and Beverage Service on site – no food, beverage or alcohol may be
brought in for event. Baked goods may be brought in from a Monroe County Health Department
approved bakery.
• Variety of menu choices and set ups are available - our chef is happy to provide custom options for you
• Full Audio and Video Amenities on site
• Deposits: 25% deposit is required to secure your date
• Go to www.irondequoitconferencecenter.com to inquire about availability for your event or contact
Amanda Vinson at (585) 738-4790 or email at avinson@i-square.us
Menus – Hors D’oeuvres
 Displayed Hors d'oeuvres:
 Served Hors d'oeuvres:
• Vegetable Crudité with Dip
• Tomato and Basil Bruschetta on Crostini
• Imported and Domestic Cheese Display
• Fried Mushroom Wontons
• Fresh Fruit Display
• Curried Peanut Chicken Satay
• Antipasto Display
• Sausage Stuffed Mushrooms
• Spinach and Goat Cheese Stuffed Mushrooms
• Crab Cake Bites with Spicy Remoulade
• Fried Four Cheese Ravioli with House Made Marinara
• Mini Spring Rolls with Dipping Sauce
• Pork Pot Stickers with Dumpling Sauce
• Fried or Sautéed Sicilian Style Calamari with Spicy Tomato Coulis
• Saffron Mussels
• Steamed Clams with Lemon and Drawn Butter
• Tuna Tar Tar on Crispy Wonton with Wasabi Crème Fraiche
• Poached Tiger Shrimp with Lemon and Spicy Chili Cocktail Sauce
• Herb Grilled Lamb Lollipops
Menus: The Platinum Buffet
 Appetizers & Salad:
 Starch Options: Choice of Two
• Imported and Domestic Cheese Display
• Herb Roasted Potatoes
• Fresh Fruit and Vegetable Crudité Display
• Potatoes Au Gratin
• Choice of: House or Caesar Salad
• Roasted Garlic Smashed Potatoes
• Warm Dinner Rolls with Honey Butter
• Pierogis with Bacon, Caramelized Onions and Chives
 Carving Station: Choice of Two
• Prime Rib Au Jus with Horseradish Cream
• Herb Roasted Leg of Lamb
• Blackened Pork Loin
• Honey Roasted Ham
 Chicken Entrees: Choice of Two
• Lemon Herb Roasted Chicken – Fresh Herbs and
Lemon Zest
• Bourbon Maple Whipped Sweet Potatoes
• Baked Ziti with Fresh Basil
• Orecchiette Pasta with Spinach, Roasted Garlic and Pesto Cream
• Linguini Carbonara with Ham, Peas and Asiago Cream
• Truffled Mac & Cheese with Bacon Toasted Panko Breadcrumbs
• Wild Rice Pilaf
• Parmesan Risotto with Basil
 Vegetables: Choice of One
• Chicken French – Egg Battered with Sherry Lemon
Butter Sauce
• Roasted Vegetable Medley – Zucchini, Squash, Peppers, Onions
and Brussel Spouts
• Chicken Marsala – Pan Seared with Wild Mushroom
Marsala Wine Reduction
• Maple Caramelized Carrots
• Chicken Parmesan – Panko Crusted with Housemade
Marinara, Basil and Mozzarella
• Roasted Cauliflower
• Chicken Wellington – Puff Pastry, Mushroom Duxelles,
Prosciutto and Tarragon Cream
• Sesame Green Beans Almandine
• Broccoli with Parmesan and Roasted Garlic
Menus: The Gold Buffet
 Salads:
 Starch Options: Choice of One
• Choice of: House or Caesar Salad
• Herb Roasted Potatoes
• Warm Dinner Rolls with Honey Butter
• Potatoes Au Gratin
 Carving Station: Choice of One
• Prime Rib Au Jus with Horseradish Cream
• Herb Roasted Leg of Lamb
• Blackened Pork Loin
• Honey Roasted Ham
 Chicken Entrees: Choice of One
• Lemon Herb Roasted Chicken – Fresh Herbs and
Lemon Zest
• Chicken French – Egg Battered with Sherry Lemon
Butter Sauce
• Chicken Marsala – Pan Seared with Wild Mushroom
Marsala Wine Reduction
• Chicken Parmesan – Panko Crusted with Housemade
Marinara, Basil and Mozzarella
• Chicken Wellington – Puff Pastry, Mushroom Duxelles,
Prosciutto and Tarragon Cream
• Roasted Garlic Smashed Potatoes
• Pierogis with Bacon, Caramelized Onions and Chives
• Bourbon Maple Whipped Sweet Potatoes
• Baked Ziti with Fresh Basil
• Orecchiette Pasta with Spinach, Roasted Garlic and Pesto Cream
• Linguini Carbonara with Ham, Peas and Asiago Cream
• Truffled Mac & Cheese with Bacon Toasted Panko Breadcrumbs
• Wild Rice Pilaf
• Parmesan Risotto with Basil
 Vegetables: Choice of One
• Roasted Vegetable Medley – Zucchini, Squash, Peppers, Onions
and Brussel Spouts
• Maple Caramelized Carrots
• Sesame Green Beans Almandine
• Roasted Cauliflower
• Broccoli with Parmesan and Roasted Garlic
Menus: The Silver Buffet
 Salads:
 Starch Options: Choice of Two
• Choice of: House or Caesar Salad
• Herb Roasted Potatoes
• Warm Dinner Rolls with Honey Butter
• Potatoes Au Gratin
 Protein Entrees: Choice of One
• Blackened Pork Loin
• Honey Roasted Ham
• Herbed Turkey Breast
• Lemon Herb Roasted Chicken – Fresh Herbs and
Lemon Zest
• Roasted Garlic Smashed Potatoes
• Pierogis with Bacon, Caramelized Onions and Chives
• Bourbon Maple Whipped Sweet Potatoes
• Baked Ziti with Fresh Basil
• Orecchiette Pasta with Spinach, Roasted Garlic and Pesto Cream
• Linguini Carbonara with Ham, Peas and Asiago Cream
• Chicken French – Egg Battered with Sherry Lemon
Butter Sauce
• Truffled Mac & Cheese with Bacon Toasted Panko Breadcrumbs
• Chicken Marsala – Pan Seared with Wild Mushroom
Marsala Wine Reduction
• Parmesan Risotto with Basil
• Chicken Parmesan – Panko Crusted with Housemade
Marinara, Basil and Mozzarella
• Chicken Wellington – Puff Pastry, Mushroom Duxelles,
Prosciutto and Tarragon Cream
• Wild Rice Pilaf
 Vegetables: Choice of One
• Roasted Vegetable Medley – Zucchini, Squash, Peppers, Onions
and Brussel Spouts
• Maple Caramelized Carrots
• Sesame Green Beans Almandine
• Roasted Cauliflower
• Broccoli with Parmesan and Roasted Garlic
Menus: Italian Style Buffet
 Salads:
 Starch Options: Choice of Two
• Choice of: House or Caesar Salad
• Herb Roasted Potatoes
• Warm Dinner Rolls with Honey Butter
• Baked Ziti with Fresh Basil
 Protein Entrees: Choice of One
• Chicken French – Egg Battered with Sherry Lemon
Butter Sauce
• Chicken Parmesan – Panko Crusted with Housemade
Marinara, Basil and Mozzarella
• Chicken Picatta – Crusted Chicken with Capers,
Lemon & Basil in Roasted Garlic-White Wine Sauce
• Chicken Cacciatore – Roasted Chicken with Peppers,
Onions & Mushrooms in House Marinara
• Orecchiette Pasta with Spinach, Roasted Garlic and Pesto Cream
• Linguini Carbonara with Ham, Peas and Asiago Cream
• Truffled Mac & Cheese with Bacon Toasted Panko Breadcrumbs
• Parmesan Risotto with Basil
 Vegetables: Choice of One
• Roasted Vegetable Medley – Zucchini, Squash, Peppers, Onions
and Brussel Spouts
• Maple Caramelized Carrots
• Sesame Green Beans Almandine
• Roasted Cauliflower
• Broccoli with Parmesan and Roasted Garlic
Menus: BBQ Style Buffet
 Salad:
 Starch Options: Choice of Two
• House Salad
• Salt Potatoes
• Honey-Jalapeno Corn Bread
• Roasted Garlic Smashed Potatoes
 Protein Entrees: Choice of Two
• BBQ Pulled Pork
• Smoked Pork Baby Back Ribs
• Blackened Pork Loin
• Cajun Blackened Chicken
• BBQ Chicken
• Smoked BBQ Brisket
• Bourbon Maple Whipped Sweet Potatoes
• Potato Salad
• Macaroni Salad
• Mac & Cheese with Bacon Toasted Panko Breadcrumbs
• Dirty Rice
 Vegetables: Choice of One
• Bacon Baked Beans
• Maple Caramelized Carrots
• Collard Greens
• Cajun Corn
• Broccoli & Peppers
Menus: Plated Dinner Menu
 Each Entrée is served with a House Salad with Choice of
Dressing and Warm Rolls With Honey Butter
 Intermezzo: Lemon Sorbet served in-between plated
courses to cleanse the palate
 Poultry Entrees:
• Herb Roasted Chicken with Roasted Potatoes, Broccoli
with Roasted Peppers and Roasted Chicken Glace
• Chicken French with Roasted Garlic Whipped Potatoes
and Sautéed Haricot Verts
• Chicken Wellington with Roasted Asparagus, Rice Pilaf
and Stone Ground Mustard Cream
• Maple Leaf Farms Duck Breast with Wild Rice Pilaf,
Sautéed Haricot Verts and Orange Demi Glace
 Pork Entrees:
• Apple Brined Pork Loin with Sage Stuffing, Sugar Snap
Peas and Apple Cider Reduction
• Asian Style Smoked BBQ Baby Back Pork Ribs with
Cheddar Grits and Cajun Corn
• Bone in Grilled Pork Chop with Roasted Garlic Whipped
Potatoes, Roasted Asparagus and Maple Bacon Glaze
• Herb Roasted Pork Tenderloin with Cheddar-Scallion
Smashed Potatoes, Sautéed Haricot Verts and Swiss
Sauce
 Steak and Chops Entrees: Each Steak or Chop is accompanied with
Fresh Herb Roasted Potatoes, Roasted Asparagus and Housemade
Demi Glace
•
Asian Marinated Flank Steak
• 16 oz Grilled Rib Eye Steak
•
12 oz Prime Rib Au Jus
• 16 oz Prime Rib Au Jus
•
Bourbon Marinated Block Sirloin
• 8 oz Center Cut Filet Mignon
•
Center Cut 16 oz Strip Steak
• 18 oz Porterhouse
 Seafood Entrees:
• Cornmeal Crusted Catfish with Israeli Couscous and Bacon
Green Beans
• Blackened Grouper with Dirty Rice, Cajun Corn and Honey
Butter
• Swordfish Au Poivre with Roasted Potatoes, Roasted Asparagus
and Brandy-Green Peppercorn Demi Glace
• Cedar Plank Salmon with Quinoa, Steamed Broccoli, Roasted
Peppers and Dill Beurre Blanc
• Pan Seared Sea Bass with Truffled Mushroom Polenta, Roasted
Asparagus and Lemon-Chive Compound Butter
 Pasta Entrees:
• Penne Bolognese with Italian Sausage
• Truffled Mac & Cheese with Bacon, Ham and Sausage
• Linguini with Red or White Clam Sauce
• Orecchiette Pasta with Spinach, Walnuts, Roasted Peppers and
Chicken in a Pesto Cream
Menus: Business Meetings
Morning Meeting
Afternoon Meeting
 Breakfast Tray:
 Cold Sandwich Tray:
• Danish
• Chicken Salad Sandwich
• Bagels with Cream Cheese
• Turkey Sandwich
 Fresh Fruit Tray
 Coffee, Juice, Water
• Vegetable Wrap
 Salad w/ 2 dressings
 Homemade Chips
 Pickles
 Dessert Tray:
• Cookies
• Brownies
 Coffee, Soda, Water
Beverage/Bar Menus
Deluxe Coffee Bar: Includes Finger Lakes Coffee Roasters Custom Regular and
Decaffeinated Coffee, Creamers, Assorted Premium Teas and Hot Chocolate
Portable Bar Set Up: Soda, House Wine and Beer, Well or Top Shelf
Punch Bowl: Alcoholic or Non Alcoholic
Dessert Menus
Sweets Tray: Assorted Cookies, Brownies, Cream Puffs and Petit Fours
Cheesecake with Melba Sauce
Ice Cream Station: Includes three flavors of Purity Ice Cream, Sauces and
Toppings
 Smoothie Station: Includes two flavors of smoothies
To book your event or for more information:
Go to www.irondequoitconferencecenter.com
or
Contact Amanda Vinson at (585) 738-4790 or
email at avinson@i-square.us
Thank you for considering
The Irondequoit Conference Center!