NUTR 457 MENU PROJECT

Group 8: Monica Corzo, Jahaziel Ruiz Ledesma,

& Emma Sullivan
 CONFERENCE EATS
Target Population: Conference attendees
Establishment: Large scale catering company
Cuisine: Healthy, seasonal and globally inspired,
following USDA Dietary Guidelines for Americans
 CONFERENCE EATS
Day 1: Welcome Wednesday

FAST
RE AK
B ET
F F
BU
Plant-Based Tofu and Veggie Scramble (V, GF)
Roasted Tomato and Parmesan Frittata (Veg, GF)
Crispy, Smashed Baby Potatoes with Herbs (V, GF)
Seasonal Fruit Platter (V, GF)
LUN
BUF CH
FET
Roasted Cauliflower Steaks with Jalapeño Chermoula Sauce (GF, V)
Lemon, Dill & Garlic Sous Vide Chicken Breast (GF)
Delicata Squash, Golden Beet & Red Quinoa Salad (V)
Winter Vegetable & White Bean Minestrone Soup (V)
Brown Rice & Shiitake Mushroom Pilaf (V)
Vegan Cupcakes (V) or Oatmeal & Dried Cherry Cookies (Veg)

ER 
N
DIN FET Roasted Vegetable Sliders (Veg)
BUF Tri Tip Sliders with Pickled Onions & Blue Cheese
Thanksgiving Quinoa Pilaf (V, GF)
Grilled Vegetable Skewers (V, GF)
Split Pea Soup (V)
Cacao Dipped Strawberries or Pitaya Tarts (V)

V = Vegan, Veg = Vegetarian, GF = Gluten Free

 CONFERENCE EATS
Day 2: Thursday

FAST
RE AK
B ET
F F
BU
Crispy, Spicy Potato Tacos with Cilantro Cashew Crema (V, GF)
Breakfast Burrito Bar with Spicy Brown Rice & Black Beans (Veg, GF)
Chilaquiles with Salsa Roja & Scrambled Eggs (Veg, GF)
Roasted Kabocha Squash with Pepitas & Pickled Onions (V, GF)
LUN
Homemade Salsa & Guacamole Bar (V, GF) CH 
BUF
FET
"Zoodle" Lasagna with Turkey Sausage or Mushrooms & Ricotta (Veg, GF)
Kale Salad with Greek Yogurt Caesar Dressing and Crispy Croutons (Veg)
Roasted Sunchokes and Peppers with Balsamic Dressing (V, GF)
Creamy Indian Lentil Soup (V, GF)
Crispy Sweet Potato Fries (V, GF)
Cacao Almond Chia Pudding or Coconut Ice Cream (V, GF)

ER 
INN
D F ET
BU F Crispy Chickpea Mushu Wraps (V, GF)
Kung Pao Chicken or Tofu (V, GF)
Garlic & Sesame Black RIce (V, GF)
Edamame, Corn & Avocado Salad (V, GF)
Cashew Cheesecake Mochi (V)
Oat & Raisin Cookies (Veg, GF)
V = Vegan, Veg = Vegetarian, GF = Gluten Free
 CONFERENCE EATS
Day 3: Farewell Friday

FAST
RE AK
B ET
F F
BU
Feta & Spinach Frittata Sandwich (Veg, GF)
Vegan Quiche with Sundried Tomatoes & Olives (V)
Seasonal Fruit Platter (V, GF)
Buckwheat Granola with Yogurt or Soy Milk (Veg or V, GF) SAC
LUN K
CH
Whole Grain Wrap with Mediterranean Tuna Salad (can be GF)
Whole Grain Wrap with Curried Chickpeas (V, can be GF)
Baby Kale, Brown Rice & Avocado Salad with Green Goddess Dressing (V, GF)
Roasted Carrot & Ginger Soup with Crispy Shiitake Mushrooms (V, GF)
Veggie Sticks with Greek Yogurt Ranch (Veg, GF) or White Bean Pesto (V, GF)
Brown Rice Pesto Pasta Salad (Veg, GF)
Cacao, Date & Peanut Energy Bites (V, GF) or Rye & Bitter Chocolate Cookies (Veg)

Chicken & Oyster Mushroom Pot Pie with Spelt Crust

ER 
N Oyster Mushroom & Lentil Pot Pie with Spelt Crust (V)
DIN FET Brussels Sprout Slaw with Honey ACV Dressing (V, GF)
BUF Curried Cauliflower Soup with Cashew Cream (V, GF)
Roasted Carrots with Harissa and Herbs (V, GF)
Charred Eggplant Babaganoush (V, GF)
Mini Hazelnut & Raspberry Macaroons (Veg, GF) 
Vegan Peanut Butter Thumbprint Cookies (V)
V = Vegan, Veg = Vegetarian, GF = Gluten Free
 CONFERENCE EATS
Beverage Menu

FAST
R EAK ES
B RA G
V E
BE
Vanilla Almond Milk Latte 
Matcha Latte (Veg)
Cold Brew Coffee Bar 
Vegan Pineapple, Coconut & Mint Smoothies
LUN
LIBA CH
TION
Turmeric Ginger Lemonade
S
Blueberry Spritz
La Croix Flavored Sparkling Waters
Hibiscus "Sangria"

ER 
N
DIN KS Wine & Beer Bar
RIN
D Spindrift Sparkling Fruit Drinks
Mint & Lime Spritz
Coffee & Tea Station

All beverages are vegan and gluten free unless otherwise specified