Opening Plenary Dinner
Monday, March 5th 6-8pm
FIRST COURSE
Kale, Red Quinoa, Dried Cherries, Diced Tomatoes, Butternut Squash, Chick Peas with Balsamic Vinaigrette Vegan/Gf
SECOND COURSE
Aji Panca Seared Chicken Breast, Purple Potato Puree, Romanesco and Roasted Yellow Beets served with Peruvian Green Sauce
Heart of Palm Cakes with Edamame Corn Succotash, Roasted Wild Mushrooms, Asparagus Spears, and Chipotle Remoulade Sauce Vegan/Gf
THIRD COURSE
Vanilla Tapioca Vegan/Gf
Opera Cake
Breakfast Menu
Tuesday, March 6th 8-9:30am
Natural orange and grapefruit juices, apple juice
Freshly sliced seasonal fruits & berriesVariety of individual flavored yogurts & house made granola with Chobani Greek yogurt
Assorted danish, scones & butter croissants, preserves, jams & creamy butter, peanut butter
New York style bagels with plain, garden herb & strawberry cream cheese
Royal Cup regular and decaffeinated coffeeA selection of regular and specialty teas by Taylors of Harrogate
Lunch Menu
Tuesday, March 6th 12:00 -1:30pm
Soup of the day
Fresh sliced artisan breads and butter
Chopped greens, pickled red onions, shredded carrots, toasted pecans, mango-tomatillo salsa with pickled corn
Fajita and Salsa Bar: chicken fajita, mahi mahi taco, portobello mushroom fajita, soft flour tortillas
Guacamole, pico de gallo, roasted corn-black bean slasa, mango-tomatillo salsa, sour cream, queso fresco, shredded cabbage
Poblano rice, calabasitas
Tres Leche Cake
Mexican cookies
Royal Cup regular and decaffeinated coffee
A selection of regular and specialty teas by Taylors of Harrogate