HLTH Menus

SUNDAY

Oct 20

Continental Breakfast

8:30am - 9:45am

Marco Polo and Galileo, Level 1

• Chilled Juice Selection: Orange and Cranberry

• Selection of Daily Fresh-Baked Artisanal French Breakfast Pastries (V, CN) served with Whipped Butter and D’Arbo Preserves (VG, GF)

• Fresh Ripened Fruit Salad with Seasonal Berries (VG, GF, DF)

• Hard-boiled Eggs (salt, pepper and Everything Bagel seasoning)

• Selection of Individual Yogurts (V) and Plant-based Yogurts (VG)

• Venetian Blends of Coffee and Tea

Traditional Lunch Buffets

11:30am - 1:00pm

Marco Polo and Galileo, Level 1

Mains:

• Tuscan Kale Soup with Italian White Beans and Baby Kale in a Light Tomato Broth (VG, GF, DF)

• Classic Caprese Salad with Vine-Ripened Tomatoes, Fresh Mozzarella, and Basil with a Balsamic Reduction (V, GF)

• Insalata Reggiana — Arugula and Radicchio with Pears (VG, GF) with Shaved Parmigiano Reggiano, Toasted Pine Nuts, and Grapes; Choice of dressing-Mustard Vinaigrette, Oil & Vinegar

• Roasted Chicken Breast with a Tomato, Pepper, Olive, Oregano, and Basil Sauce (GF, DF)

• Roasted Sea Bass with Lemon Caper Sauce with Sweety Drop Peppers (GF)

• Gemelli Pasta with Fresh Herbs and Olive Oil (VG, DF)

• Sicilian Caponata with Squash, Eggplant, Bell Peppers, Capers, Olives, Raisins, and Fresh Basil (VG, GF, DF)

• Fresh Baked Rolls and Butter

Dessert:

• Tiramisu — Coffee-Soaked Lady Fingers with Espresso Crémeux and Mascarpone Cream

• Lemon Tarts — Amalfi Lemon Custard in a Tart Shell with Italian Meringue

• Cannoli — Citrus-Scented Ricotta Cream in Cinnamon Shells

• Venetian Blends of Coffee and Tea

• Iced Tea

MONDAY

Oct 21

Traditional Breakfast Buffets

Show Floor Cafes (Booth #s 918, 162/959, 4461)

8:00am - 10:00am

• Chilled Juice Selection: Orange and Cranberry

• Selection of Daily Baked Bread, Artisanal French Breakfast Pastries including Danishes and Croissants (V, CN) served with Whipped Butter and D’Arbo Preserves (VG GF)

• Fresh Ripened Fruit Salad with Seasonal Berries (VG, GF, DF)

• Selection of Individual Yogurts (V) and Plant-based Yogurts (VG)

• Scrambled Eggs — Light and Fluffy (V, GF) with optional toppings-Pepper Jack Cheese and Salsa

• Hot Quinoa Oatmeal (VG, GF, DF) with assorted toppings

• Peppered Bacon (GF, DF)

• Chicken Sausage with Caramelized Onions and Gouda (GF)

• Roasted Yukon Potato Wedges with Fresh Herbs (VG, GF, DF)

• Venetian Blends of Coffee and Tea

Breakfast Grab and Go Selections

4 Show Floor Concessions

8:00am - 10:00am

Hot Breakfast Sandwich of the Day Meal Served with Fruit Cup:

• Breakfast Burrito with Chicken, Scrambled Eggs, Black Beans, Rice, Chipotle Potatoes, and Pepper Jack Cheese

OR

• Gluten-Free Wrap Breakfast Burrito with Plant-Based Chorizo, Vegan Mozzarella, Scrambled Tofu, Hatch Chili, Roasted Corn,Tomato, and Black Bean Relish

OR

Breakfast Protein Box:

• Hard-boiled egg, Monterrey Jack cheese, sliced ham, crackers, peanut butter, and a clementine orange

• Juice Station - Orange and Cranberry Juice

Traditional Lunch Buffets

Show Floor Cafes (Booth #s 918, 162/959, 4461, 6543)

12:00pm - 2:00pm

Mains:

• Chopped Romaine, Kalamata Olives, Julienne Onions, Sweety Drop Peppers (VG) with Feta Cheese, Pita Chips, and Harissa Vinaigrette and Oil & Vinegar Dressings

• Fregola with Blistered Tomatoes, Basil Pesto, Diced Peppers, and Mozzarella Pearls (V, CN)

• Roasted Barramundi with Herb Chimichurri and Tomato Confit (GF, DF)

• Seared Brazilian Picanha Steak with Pearl Onions and Mushroom Demi (GF, DF)

• Roasted Potatoes (VG, GF, DF)

• Roasted Cauliflower, Baby Kale, and Chickpeas with Mustard-Lime Vinaigrette (VG, GF, DF)

• Fresh Baked Rolls and Butter

Dessert:

• Espresso Cream Puff filled with French Coffee-flavored Custard

• Moist Dark Chocolate Sponge Cake layered with Chocolate Fudge (V)

• Berry Mousse with Plant-Based Raspberry Jelly and Lychee in Syrup (VG, GF, DF)

• Venetian Blends of Coffee and Tea

• Iced Tea

Lunch Grab and Go Selections

4 Concessions on Show Floor

12:00pm - 2:00pm

Sandwich Combo of the Day:

• Mesquite turkey with Smoked Gruyère, Horseradish BBQ Aioli, and Fried Onions on a Bacon Roll served with Cilantro Lime Slaw

OR

• Quinoa and Riced Cauliflower Wheat Tortilla Wrap with Shaved Vegetables, Mint, and Vegenaise served with a Roasted Yam Potato Salad

OR

Baja Bowl:

Protein Options:

• Chili and Lime Grilled Chicken or Vegan Black Beans

Served with:

• Spanish Rice, Shredded Lettuce, Monterey Jack Cheese, Tomato Salsa, Corn Salsa, Guacamole, and Sour Cream

• Beverage Station - Iced Tea

Afternoon Break

Show Floor

3:00 pm

• Assortment of Fresh-Baked All Natural Cookies to include: Chocolate Chip , Oatmeal Raisin, Snickerdoodle, and White Chocolate Macadamia Nut

• Vegetable Crudité Cups with Cottage Cheese Tzatziki

Networking Reception

Show Floor

5:00pm - 5:45pm

Quick Bite Display Station:

Assorted Mini Vegetarian Maki Rolls:

• Char Siu Pork Lettuce Wraps, Spicy Pickled Daikon, and Carrots with Cilantro

• Poached Jumbo Shrimp with Horseradish and Tomato Gazpacho

Slider Station:

• Pub House Slider - Seared Beef Slider with Caramelized Onions and Creamy Dijonnaise on a Brioche Bun

• Plant-Based Slider with Red Cabbage, Pickled Onions, and Vegenaise Aioli on a Vegan Bun Served with Housemade Potato Chips

TUESDAY

Oct 22

Traditional Breakfast Buffets

Show Floor Cafes (Booth #s 918, 162/959, 4461, 6543)

8:00am - 10:00am

• Chilled Juice Selection: Orange and Cranberry

• Bagel Toasting Station: Assorted Sliced Bagels (VG, DF) with Plain Cream Cheese, Sundried Tomato Cream Cheese, Blueberry Cream Cheese, Peanut Butter, Jam, and Honey

• Fresh Ripened Fruit Salad with Seasonal Berries (VG, GF, DF)

• Selection of Individual Yogurts (V) and Plant-Based Yogurts (VG)

• Scrambled Eggs — Light and Fluffy (V, GF) served with Cheddar Cheese and Sauteed Veggie Toppings

• Peppered Bacon (GF, DF)

• Chicken-Apple Sausage (GF, DF)

• Roasted Yukon Potatoes with Fresh Herbs (VG, GF, DF)

• Venetian Blends of Coffee and Tea

Breakfast Grab and Go Selections

4 Concessions on Show Floor

8:00am - 10:00am

Hot Breakfast Bowl:

• Base Options: Scrambled Eggs and/or Vegan Diced Breakfast Potatoes

• Toppings: Crumbled Turkey Sausage, Chopped Bacon, Black Beans, Cheddar Cheese, Salsa Verde

OR

Breakfast Protein Box:

• Hard-boiled egg, Tillamook cheddar cheese, sliced turkey, crackers, peanut butter, and red grapes

• Juice Station - Orange and Cranberry Juice

Traditional Lunch Buffets

Show Floor Cafes (Booth #s 918, 162/959, 4461, 6543)

12:00pm - 2:00pm

Mains:

• Arugula and Frisée Salad with Shaved Bosc Pears and Cranberries (VG, GF) with Blue Cheese Crumbles with White Balsamic Vinaigrette and Oil & Vinegar Dressings

• Red and White Quinoa Israeli Tabbouleh, Peppers, Red Onions, Cucumbers, and Tomatoes with Parsley (VG, DF)

• Roasted Chicken Thighs cooked with Paprika, Cayenne, and Turmeric Mix Demi (GF, DF)

• Oven-Roasted Salmon with Creamy Mushroom Sauce (GF, DF)

• Paella-Style, Saffron-Infused Rice with Tomatoes, Peas, and Bell Peppers (VG, GF, DF)

• Spanish Vegetable Stew with Zucchini, Butternut Squash, and Tomatoes (VG, DG, DF)

• Fresh Baked Rolls and Butter

Dessert:

• Olive Oil-Scented Cake with Blackberry Whipped Ganache

• Almond-Chocolate Sponge Cake with Dulce de Leche (GF, CN)

• Plant-Based Coconut Gelée, Yuzu Mousse, and Raspberry Chocolate Decoration (VG, GF, DF)

• Venetian Blends of Coffee and Tea

• Iced Tea

Lunch Grab and Go Selections

4 Concessions on Show Floor

12:00pm - 2:00pm

Entree Salad of the Day:

• Mediterranean Grilled Chicken Cobb Salad with Iceberg Lettuce, Chickpeas, Tomatoes, Cucumber, Kalamata Olives, Chopped Eggs, Herb Dressing

OR

• Vegan Chopped Salad with Tofu, Heirloom Kale and Swiss Chard, Watermelon Radish, Tiny Pear Tomatoes, Granny Smith Apples, Hemp Hearths, Acquafaba Green Goddess

OR

Sushi Variety Box:

• California, Spicy Tuna and Salmon Rolls

• Vegan Maki Rolls with Avocado, Cucumbers and Pickle Daikon

• Beverage Station - Iced Tea

Afternoon Break

Show Floor

3:00 pm

• Chocolate Fudge Brownies and Blondies

• Protein Power Cup with Soppressata and Mortadella with Beehive Cheddar

Networking Reception

Show Floor

5:00pm - 5:45pm

Dim Sum Station:

• Shrimp and Pork Shu Mai

• Vegetable Spring Rolls with Sweet Chili Sauce

• Steamed Chicken Potstickers with Soy Sauce

Mini Street Taco Station:

• Chipotle Chicken - Chicken Thighs Cooked in Smoky and Spicy Chipotle Sauce

• Taco de Verduras - Roasted Root Vegetables and Black Beans Served with Queso Fresco, Guacamole, Pico de Gallo, and Tortillas

WEDNESDAY

Oct 23

Traditional Breakfast Buffets

Show Floor Cafes (Booth #s 918, 162/959, 4461)

8:00am - 10:00am

• Chilled Juice Selection: Orange and Cranberry

• Bagel Toasting Station: Assorted Sliced Bagels (VG, DF) with Plain Cream Cheese, Sundried Tomato Cream Cheese, Blueberry Cream Cheese, Peanut Butter, Jam, and Honey

• Fresh Ripened Fruit Salad with Seasonal Berries (VG, GF, DF)

• Selection of Individual Yogurts (V) and Plant-Based Yogurts (VG)

• Scrambled Eggs — Light and Fluffy (V, GF) served with Cheddar Cheese and Sauteed Veggie Toppings

• Peppered Bacon (GF, DF)

• Chicken-Apple Sausage (GF, DF)

• Roasted Yukon Potatoes with Fresh Herbs (VG, GF, DF)

• Venetian Blends of Coffee and Tea

Breakfast Grab and Go Selections

4 Concessions on Show Floor

8:00am - 10:00am

Hot Breakfast Sandwich of the Day Meal Served with Fruit Cup:

• Challah Twisted Roll with Canadian Bacon, Gruyère Cheese, Scrambled Egg Patty, and Tomato Aioli

OR

• Vegan Croissant with Vegan Egg Patty, Piquillo Peppers, and Vegan Mozzarella Cheese

OR

Breakfast Protein Box:

• Hard-boiled egg, cottage cheese, salami, crackers, peanut butter, and dried pineapple

• Juice Station - Orange and Cranberry Juice