2026 Sales & Operations Leadership Meeting

fresh squeezed orange juice and seasonal agua frescas;

sliced seasonal fruit;

assorted bagels with cream cheese;

steel cut oatmeal with raw sugar;

soft scrambled egg whites;

grilled asparagus;

Campari tomatoes and sliced avocado;

quiche Lorraine;

chicken apple sausage;

yogurt and granola parfaits.

Please meet in the lobby at 11:00 so we can begin organizing and loading onto the buses.

Please meet in the lobby at 17:30 so we can begin organizing and loading onto the buses.

Tray-passed appetizers:
grilled cheese with fig marmalade;
bacon-wrapped jalapenos with cream cheese;
Hasselback potatoes with caviar filling;
filet mignon crostini with red onion marmalade and horseradish;
Swedish cocktail meatballs.

First course: fall chopped salad with roasted butternut squash, apples, onions, green beans, pickled currants, celery, farro or Israeli couscous, walnuts, pumpkin seeds, parsley, and maple/lemon vinaigrette.

Entrees:
whole branzino with roasted fennel and risotto or polenta;
filet mignon with Hasselback potatoes, Bearnaise infusion, and seasonal vegetables.

Dessert: handmade cannolis.