2026 Sales & Operations Leadership Meeting

Aged sourdough country bread with butter and aged balsamic;

Garden Kale Salad;

Mediterranean Chicken Plate;

Marinated Hangar Steak;

Grilled Seasonal Vegetables;

Seasonal Creme Brulee;

Key Lime Tarts.

Hand Roll live action station with 3 fish selections;

Spanish Paella Station with mussels, shrimp, chicken thighs, chorizo, saffron sauce, garlic, and herbs;

Grill Station with live action carving, NY steak, chicken skewers, grilled vegetables, and saffron basmati rice;

Fry Bar with house fries, sweet potato fries, tater tots, chicken tenders, and sauces/toppings;

Mini Dessert Station with chocolate item, fruit tart, and vanilla item.

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.