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 |  SALAD - Watercress, Heirloom Tomatoes, Cucumbers, Carrot Springs with a Rose Vinaigrette; Parmesan Crisp Garnish
 |  ENTRÉE - Grilled tenderloin of beef with Worcestershire cream finished with haystack leeks paired with a chicken breast with mushrooms in a garlic butter sauce, golden Yukon mashed potatoes; and hibiscus flower dusted carrots. Entrée is nut and gluten-free; sauce contains dairy;
 |  VEGAN ENTRÉE - Marinated grilled tofu steak finished with haystack leeks paired with quinoa stuffed portobello with garlic & extra virgin olive oil; golden Yukon mashed potatoes; and hibiscus flower dusted carrots. Entrée is nut and gluten-free;
 |  DESSERT AND COFFEE STATIONS - Mini-pastries: Petit Fours, flourless cakes, mini lemon tarts, cookies, and more.