Mar 28, 2023
Dine with us at the 2023 NYS Tourism Conference and explore a flavorful experience in Oswego, New York! The menus at the Best Western Plus Oswego Hotel & Conference Center have been carefully selected* by Executive Chef Mark Pluff and staff to highlight the best the region has to offer.
Check out the menus below and get ready to bring your appetite to Oswego! Register now!
*Conference menus may be changed based on market availability.
Tuesday, April 18
Early arrivals will have the opportunity to enjoy a special afternoon of offsite excursions and a Welcome Reception at the Clarion Hotel & Suites Riverfront featuring light fare - Stay tuned for details!
Wednesday, April 19
12 PM - Welcome Lunch Buffet hosted by Oswego County Tourism
- Tenderloin Steak Diane with exotic mushrooms
- Moroccan Chicken with tomatoes, peaches, and feta
- Salmon Ala Oscar
- Tuscan-Style roasted asparagus
- Loaded Baked Potato Casserole: Salt City Creamer & Sweet Potato
- Mediterranean Pasta (V/GF)
- Green Goddess Salad (White Bean & Veggie)
- Rustic Rolls & Breads
4:30 PM - Guest & New Member Reception - Hosted by ABC Creative
Located at the adjacent Clarion Hotel & Suites Riverfront, join your tourism colleagues for light fare, cocktails, fun, and networking!
6:00 PM - Freestyle Dinner - This is your opportunity to explore Oswego's diverse dining opportunities and network with ! Stay tuned for a list of recommended restaurants and locations.
Thursday, April 20
7:30 AM - The "SUNRISE" Breakfast Buffet
- Eggs Sardou - New Orleans Style Poached, Country-Style Eggs,
- Maple Sausage
- Apple-Wood Smoked Bacon
- Yukon Gold Cottage Fries
- Churro Waffles with Fuji Apple Topping
- "Grazing Board" featuring fresh local pastries, homemade jams, and spreads
- Fresh fruit, parfaits, and breakfast bread
- Juice bar
12:15 PM - The "MID DAY" Lunch Buffet
- Southern Fried Chicken
- Steak Marsala
- Tuscan-Style roasted asparagus
- TBD local fare
- Potato Casserole
- Mediterranean Pasta (V/GF)
- TBD local fare Salad
- Rustic Rolls & Breads
5:30 PM Cocktail Reception followed by:
- Hors d'oeuvres – Charcuterie board and chef's choice passed
The "GRAND FEAST" Stations Dinner Buffet
- CARVING: Herb Crusted Prime Rib, Honey Garlic Bacon wrapped Pork Loin
- SEAFOOD: Locally caught Crispy Parmesan Perch, Caribbean Style Walleye
- POULTRY: Sweet Chili Duck Drumettes, Chicken Butter Masala, Turkey Divan
- SIDES: Sicilian Pasta, Tuscan Penne Primavera, Spanakopita Mac & Local Cheese
- SALADS: Caesar, Chopped Italian, and Rustic Rolls & Breads
- Roasted Ratatouille, Cashew Rice Pilaf, Sicilian Brussel Sprouts
- Mascarpone Duchess Potatoes
- Strawberry Caprese, Bacon Ranch Orzo, Roasted Beets & Clementines
Friday, April 21
8:00 AM – Brunch
- Chef attended made-to-order omelets
- Southern butter biscuits & sausage gravy
- Applewood Smoked Bacon, Country-Style Sausage
- Skillet Breakfast Potatoes
- Waffle Bar with all the trimmings
- Chicken Marsala, Havarti Mac & Cheese
- Green Beans Almondine
- Roasted Beet & Feta Salad, Caesar Salad,
- Assorted Melons & Berries, display of decadent Pastries, Juice Bar, Coffee & Tea