Social Programs

Advance registration required. See the 2016 SOS Symposium registration form.

SOS Mixer and Poster Session
Four Points Sheraton Hotel – Skylight and Crystal Rooms
Wednesday, October 5, 2016
6:00-7:30 PM
Serving: hors d’oeuvres, soft drink, cash bar
Fee: No Charge

SOS Awards Banquet
Four Points Sheraton Hotel – Grand Ballroom
Thursday, October 6, 2016
6:00-9:00 PM
Serving: dinner, cash bar
Fee: $25.00

Highlights include:

  • Stopover Conservation Awards will be presented to individuals or groups that have made outstanding contributions to preservation of stopover habitat in the Great Lakes Basin.
  • Feature Presentation:  Bill Volkert, retired naturalist and educator at Horicon Marsh and world traveler, will recount some of his birding adventures and discuss the Migratory Bird Treaty Act as an adventure in global bird conservation.
  • DOOR PRIZES! will be awarded throughout the evening, including a generous donation from Wisconsin’s own Eagle Optics. You must be present to win!

SOS Awards Banquet Menu

Please make your choice for dinner when filling out the Registration Form.

All dinners come with mixed greens salad with buttermilk ranch or balsamic vinaigrette dressing, rolls with butter, regular and decaf coffee, hot tea, and gourmet carrot cake.

  • OPTION 1: Cavatappi basilica (vegetarian). Cavatappi basilica noodles sautéed with fresh basil, tear drop tomatoes, garlic, finished with marinara sauce.
  • OPTION 2: Chicken marsala with artichoke hearts and tomatoes in a classic mushroom marsala sauce, roasted red potatoes and fresh seasonal vegetables.
  • OPTION 3: Parmesan crusted tilapia with a chardonnay cream sauce, parmesan herb roasted potatoes and fresh seasonal vegetables.

Wednesday Lunch Menu

Please make your choice for Wednesday lunch when filling out the Registration Form. Options 1 and 2 come with chips and a cookie. Option 3 is served with dressing on the side and includes a wedge of bread, butter, and a cookie.

  • OPTION 1: BMT sandwich (vegetarian). Basil, fresh mozzarella, tomatoes, olive oil, balsamic vinegar, on a rustic ciabatta roll.
  • OPTION 2: Italian sandwich. Salami, turkey, ham, swiss, dill relish, mustard mayo on a rustic ciabatta roll.
  • OPTION 3: Mandarin cashew crunch salad with chicken. Greens, chicken, tomatoes, cucumbers, carrots, red bell peppers, cashews, mandarin oranges, sesame honey dressing.

Thursday Lunch Menu

Please make your choice for Thursday lunch when filling out the Registration Form. Option 1 is served with dressing on the side and includes a wedge of bread, butter, and a cookie. Options 2 and 3 come with chips and a cookie.

  • OPTION 1: Mandarin cashew crunch salad (vegetarian). Greens, tomatoes, cucumbers, carrots, red bell peppers, cashews, mandarin oranges, sesame honey dressing.
  • OPTION 2: Ham and swiss wrap. Ham, tomatoes, swiss cheese, mustard mayo, in a 12″ whole wheat wrap.
  • OPTION 3: Cranberry turkey wrap. Turkey, cranberry, pecans, herb cream cheese, greens, in a 12″ white flour wrap.

Friday Lunch Menu – Field Trip Participants Only

Please make your choice for Friday Field Trip lunch when filling out the Registration Form. All options include chips and a cookie.

  • OPTION 1: Vegetable with hummus wrap (Vegetarian). Hummus, red bell pepper, tomatoes, cucumbers, carrots, feta, in a whole wheat wrap.
  • OPTION 2: Chicken bacon ranch wrap. Chicken, bacon, tomatoes, provolone, garlic mayo, greens, in a 12″ white flour wrap.
  • OPTION 3: Roast beef sandwich. Beef, tomatoes, onion, cheddar, garlic mayo on a rustic ciabatta roll.