EXAMPLE MENU FROM PREVIOUS CONFERENCE

ARRIVAL DAY

Premium Package Bar:
All premium single shot cocktails, premium martinis and signature drinks, sommelier selection of red and white wines, imported and domestic beers, soft drinks, waters and power drinks

Crispy Peking-Style Roast Duck
Julienne scallion, hoisin sauce and cucumber
Steamed rice buns and scallion pancakes

Mainland Poke Stop
Ricky’s signature ahi tuna, Hawaiian ogo, sesame, pink salt, scallions
Hamachi, yuzu kosho, jalapeno, micro cilantro
Served with wanton chips
Shredded nori, Sriracha and togarashi on the side
Wakame seaweed salad
Steamed jasmine rice

Dim Sum
House made dim sum displayed in bamboo baskets
Chicken potstickers
Shrimp wonton
Pork and shrimp steamed shumai
Served with Chinese mustard, garlic chili sauce, soy sauce and ginger scallion dipping sauce

Breakfast: DAY 1:

All American Buffet Breakfast:
Freshly squeezed orange and grapefruit juices
Season’s best sliced fruits, grape clusters and whole berries
Artisan breakfast pastries with butter and preserves
Toast stations to include white, wheat and rye sliced breads
Real farm fresh eggs scrambled with sour cream and chives
Today’s breakfast potatoes
Meat: Thick sliced Applewood smoked bacon
Pork breakfast sausage
Sides: Belgian waffles with whipped butter and maple syrup

Lunch: DAY 1:

Thai Thursday
Marinated shrimp salad with green papaya and napa cabbage, Thai basil and sweet chili vinaigrette
Chilled vegetable pad thai salad with cilantro, lime and cashews
Evercress baby green salad, mint and sweet chili vinaigrette
Pork larb with lime, chili, mint, cabbage and onion
Barramundi with lemongrass, Thai basil, jalapeño and coconut green curry sauce
Red curry rubbed beef flank steak with crispy Brussels sprout leaves tossed in yuzu, jalapeño and cilantro
Panang chicken Fried tofu and eggplant with sweet chili and basil
Steamed white rice
Mango tapioca, pandan mousse, and caramelized banana cake with milk chocolate crisp

Thursday Evening DAY 1:

Composed Caprese
Campari tomatoes layered with buffalo mozzarella, fresh basil and white balsamic
Farmer tomatoes skewered with watermelon, feta, mint pesto and harissa vinaigrette
Heirloom tomatoes, burrata, parmesan bread crumb, aged balsamic and maldon salt
Served with grilled ciabatta bread, lavosh and breadsticks

Sliders on the GO:
Classic: all natural beef sliders with special sauce, cheese, lettuce, tomato and onion
Gourmet: all natural beef slider with bacon onion jam, blue cheese garlic aioli on an onion bun

Pass the Bowl:
Carne asada over cilantro steamed rice with pico de gallo, avocado crema and cotija
Korean shortrib with kimchee fried rice and gochujang chili sauce

Breakfast: DAY 2:

All American Buffet Breakfast:
Freshly squeezed orange and grapefruit juices
Season’s best sliced fruits, grape clusters and whole berries
Artisan breakfast pastries with butter and preserves
Toast stations to include white, wheat and rye sliced breads
Real farm fresh eggs scrambled with sour cream and chives
Today’s breakfast potatoes
Meat: Thick sliced Applewood smoked bacon
Smoked pork loin
Sides: Warm buttermilk biscuits with country-style sausage gravy

Lunch: DAY 2:

The Daily Deli:
Old fashioned potato salad with crumbled eggs and scallions
Farro and chickpea salad with cucumber, arugula and red wine vinaigrette
Leafy greens with creamy Italian and ranch dressings
Assorted individually bagged potato chips
Salami, imported ham, roasted turkey breast, roast beef, pastrami and tuna salad
Swiss, American, Wisconsin cheddar and gouda
Sliced tomatoes, shredded lettuce, shaved sweet onions, pickle chips and pepperoncini
Assorted sliced breads, kaiser rolls and mini ciabatta
Jumbo pickles, mayonnaise, yellow fancy mustard, thousand island and Italian dressings
Spiced carrot cake with cream cheese frosting, New York style cheese cake, and rice krispy treats dipped in white chocolate

PREMIUM Menu