Most meals are provided continental or buffet service. Menu items are clearly marked for major/common allergens. All buffets include options for vegan and vegetarian. Please note while all efforts are made to avoid cross-contamination in the kitchen, meals are prepared in a facility that handles eggs, gluten, wheat, milk, peanuts, seafood, sesame seeds, soy, sulifites and tree nuts. Cross-contamination may occur.

Halal and Kosher meals will be available for those who indicated. Please visit the special meal table located inside the Cristal Ballroom to obtain your special meal request. Those who indicated Kosher and Halal will receive a card at registration to validate your request.

Use the following breakfast and lunch menus to plan ahead – common allergens are marked.

All Buffet meals will be labeled with common allergens

Contains: Gluten, Shellfish, Tree Nuts, Peanuts, Dairy
Item Is: Gluten Free, Vegetarian or Vegan

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Buffet Meals:

Monday Continental Breakfast
Freshly squeezed orange and grapefruit juices (GF, VG)
Green juice with cucumber, spinach and apple (GF, VG)
Seasonal diced melons with mango, berries and kiwi (GF, VG)
Build your own yogurt parfait, with local honey (GF, V, D, TN)
Wheat free granola (TN, VG, GF)
Assorted season muffin tops (V, G, D, TN)
Dairy free yogurt (V, GF)
Gluten free bread (GF)

Monday Lunch
Market salad with shaved tricolor carrot, radish, Persian cucumbers, baby greens- green goddess dressing (on the side) (VG, GF)
Marinated tricolor beet and citrus salad with sherry vinaigrette- goat cheese (on the side) (GF, VG)
Crunchy broccoli slaw with red onion, dried cranberries, toasted almonds, crispy applewood bacon (GF, TN)
Grilled flank steak (GF)
Chimichurri sauce (VG, GF)
Buttermilk fried chicken breast (D, G)
Thyme and black pepper gravy (D, G, V)
Seared Wild Isles salmon, haricots verts, farmer tomatoes and olive oil (GF)
Mousseline potatoes with crème fraiche (D, GF, V)
Garlic herb roasted cauliflower (VG, GF)
Assorted desserts (DF, VG options)

Tuesday Breakfast
Freshly squeezed orange and grapefruit juices (GF, VG)
Season’s best sliced fruits, grape clusters and whole berries (GF, VG)
Artisan breakfast pastries with butter and preserves (V, D, G)
Toast stations to include white, wheat and rye sliced breads (V, D, G)
Scrambled eggs (GF, V)
Breakfast potatoes (VG, GF)
Willie Bird turkey bacon, pork breakfast sausage patties (GF)
Almond croissant french toast (D, G, V, TN)
Dairy free yogurt (V, GF)
Gluten free bread (GF)

Tuesday Lunch
Tricolor chips (GF, VG)
Pico de gallo (GF, VG)
Guacamole (GF, VG)
Mexican ‘street corn’ salad with jalapenos, avocado, black beans, hominy, lime vinaigrette (cotija cheese – on the side) (VG, GF)
Sweet gem lettuce, shaved radish, chili lime pepitas, cilantro lime vinaigrette (GF, VG)
Asado marinate chicken fajitas with caramelized onions and peppers (GF)
Zarandeado Red Snapper with jicama and pickled onions (GF)
Calabacitas con Elotes: zucchini, corn, sweet peppers (cotija cheese- on the side) (GF, VG)
Traditional Mexican rice (GF, VG)
Black beans (GF, VG)
Warm flour tortillas (VG)
Chile de arbol salsa (GF, VG)
Sour cream (GF, V)
Pickled onions, carrots and jalapenos (GF, VG)
Assorted desserts (DF, VG options)

Wednesday Continental Breakfast
Freshly squeezed orange and grapefruit juices (GF, VG)
Mélange of diced fruits with fresh berries (GF, VG)
Artisan breakfast pastries (V, TN, G, D)
Assorted petite cronuts to include glazed, cinnamon sugar and blueberry (V, TN, G, D)
Toast station to include white, wheat, rye, preserves and butter (G, D, V)
Gluten free bread (GF)
Individual bircher muesli with greek yogurt, green apple, dried fruit preserves and toasted almonds (D, V, GF, TN)
Dairy free yogurt (V, GF)

Wednesday Lunch
Tricolor arugula salad with endive, radicchio and limoncello vinaigrette (on side) (GF, VG)
Panzanella salad with vine ripe tomatoes, cucumbers, focaccia croutons (VG, G)
Antipasto board with prosciutto, capicola, coppa, asiago, cillegine and oven roasted tomatoes (D, TN, GF)
Lemon oregano roasted chicken breast with tomato, olives and capers (GF, D)
Pacific seabass acqua pazza with fennel, cherry tomato, basil and white wine (GF)
Sausage meatballs with fresh mozzarella, San Marzano pomodoro sauce and olive oil (G, D)
Charred broccoli rabe with roasted garlic and agrumato (GF, VG)
Baked lumache pasta, creamy tomato sauce, ricotta, basil and mozzarella (V, D, G)
Creamy mascarpone polenta (D, GF)
Assorted desserts (DF, VG options)

Awards Dinners
The two dinners will have a beef and seafood. All special requests have been noted in your registration and you will receive a card to present to the banquet servers to receive Kosher, Halal, Vegetarian/Vegan.

Please make sure you complete the meal attendance form.