Menu and Dietary Restriction Information

 
 

 

Dietary Legend  

(D) - Contains Dairy  

(G) - Contains Gluten  

(N) - Contains Nuts 
(S) - Contains Shellfish  

(V) – Vegetarian 

(VV) - Vegan  

 

 

Monday, March 27

 

Welcome Reception 

Candied Apple Pork Belly Skewer (G) 

Mini Beef Wellington (D) (G) 

Chicken Samosa (G) 

Mini Antipasta Skewers (D) 

Tempura Crispy Shrimp (S) (G) 

Deviled Egg (TBD) 

 

 

Tuesday, March 28 

 

Breakfast

 

  • Oatmeal (VV) 
  • Brown sugar, raisins, dried fruit, pecans (VV) (N) 
  • Fresh Fruit 
  • Yogurts 
  • Vanilla, assorted fruit and dairy free 
  • Assorted baked goods (D) (G) (V) (N) 
  • Breakfast burrito  (D) (G) 
  • Scrambled Eggs, Pepper Jack Cheese and Chorizo-Stuffed Burritos with Roja Sauce 
  • Served with Fire-Roasted Salsa and Guacamole Crèma (Some will not contain chorizo V) 
  • Brioche French toast (D) (G) (V) 

 

Lunch 

 

Reserved Lunch (Governor’s B) 

 

  • Braised beef shortribs 
  • Spinach, arugula salad (D) 
  • Whipped potato w/garlic crème fraiche (D) (V) 
  • Broccolini (VV) 
  • Southern banana pudding (D) (G) (V) 

 

Water’s Edge Lunch Buffet | Southern Favorites 

 

  • Iceberg Lettuce, Grape Tomato, Cucumber 
  • Kenny's Cheddar (on the side) with Buttermilk Ranch (D) (V)  
  • Deviled Macaroni Salad (G) (D)  
  • Buttermilk Jalapeno Coleslaw (V) (D)  
  • Southern Marinated Chicken Breast with Alabama White Sauce House  
  • Smoked Pulled Pork with TN Chow Chow  
  • Stewed Okra, Potatoes, and Carrots (VV) 
  • Roasted Cauliflower Mac and Cheese (D) (G) (V)  
  • Southern-Style Brussels Sprouts with Roasted Onions (VV)  
  • Jalapeno Cheddar Cornbread (D) (G) (V)  

 

Sponsor Pavilion Reception 

 

Appetizers

 

Booth 700 

Mini Crab Cakes (D) (G) (S) Spiked Aioli and Tennessee Chow Chow  

Togarashi-Seared Ahi Tuna Skewer (D)  

 

Booth 102 

Beef Satay (G) Chimichurri  

Thai Chicken Satay (N) Peanut Sauce  

 

Booth 111 

Fried Pimento Mac and Cheese Fritter (D) (G) (V)  

Southern Spring Roll (G)  w/BBQ Pork, Collard & Mustard Greens  

 

Booth 313 

Dark Chocolate Pop Rock Dipped Strawberries (D) (V)  

Grand Marnier Chocolate Madeline with White Chocolate Dipping Mousse (D) (G)  

Vanilla Bean Cheesecake on a Salted Caramel Pastry Spoon (D)(V)  

Mini Cannoli Waffle Cones (D) (G) (V)  

 

Action Stations 

 

Booth 309 - Tennessee Hot Chicken and Sweet Corn Bread 

Buttermilk-Brined Tennessee Fried Hot Chicken (D)(G)  

Bread and Butter Pickles 

Hot Sauce 
Sweet Corn Bread(D) (G) (V)  

Whipped Honey Butter (D)  

 

Booth 304 - Sliders and Chips Station 

House-Made Barbecue Chips (V)  

Molasses Barbecue Pulled Pork with Pickled Slaw (VV) 

Angus Beef with Pimento Cheese Aioli (D) 

 

Booth 108 - Flatbread Station (G) 

Pulled Chicken, Pesto (N) 

Sliced Heirloom Tomatoes and Fresh Mozzarella Cheese (D)  

Charcuterie Cured Meats, Aged Cheeses(D)  

Crushed Tomatoes, Caramelized Brussels Sprouts, Roasted Peppers, Ricotta (D), Parmesan (D) and Pickled Red Onion (V)  

 

Booth 703 - Rice Bowls Station 

Beef Bulgogi 

Korean Rice (VV) (G)  

Scallions and Pickled Carrots 

Sweet Potato, Kale, Mushrooms, Feta (D), Toasted Almonds (N) and Brown Rice  

Chilled Sushi Bowl, Shrimp (S), Spicy Peanut (N), Avocado and Rice 
Assorted Hot Sauces, Tamari (VV) and Black Vinegar  

 

 

 

Wednesday, March 29 

 

Breakfast 

 

  • Oatmeal (VV) 
  • Brown sugar, raisins, dried fruit, pecans (VV) (N) 
  • Fresh Fruit 
  • Yogurts 
  • Vanilla, assorted fruit and dairy free 
  • Assorted baked goods (D) (G) (V) (N) 
  • Croissant Sandwich (D) (G) 
  • Scrambled Egg, Hickory Smoked Bacon and Buttermilk Cheddar (some will not contain bacon V) 
  • Cinnamon Rolls (D) (G) (V) 

 

Lunch

 

Reserved Lunch (Governor’s B)  

 

  • French Cut Chicken with Sun-Dried
  • Tomatoes and Feta Madeira Mushroom Sauce (D) (G)  
  • Tennessee Salad with Romaine, Black-Eyed Peas, Roasted Corn,
  • Tomatoes, Pecans (N) and Barbecue Dressing (V)  
  • Olive Oil Crushed Potatoes (VV) 
  • Heirloom Carrots (VV)  
  • Salted Caramel Brownie Parfait (D) (G)
  • Layers of Chocolate Mousse, Home-Made Fudge Brownies and Salted Caramel Served in a Mason Jar  

 

Water’s Edge Lunch Buffet | Mediterranean 

 

  • Baby Greens, Pickled Fennel, Goat Cheese (D)
  • (Served on the Side) Strawberry, Pecan (N) and Apple Cider Vinaigrette (VV)  
  • Lentil Salad with Tomatoes, Peppers, and Mozzarella (V) (D)  
  • Antipasto Salad with Artichoke, Roasted Peppers, Cured Meats, Aged Cheese (D) and Banana Peppers
  • Chicken Souvlaki with Mediterranean Olives  
  • Seared Salmon with Roasted Fennel and Orange Caper Butter (D)  
  • Cannelloni with Mushrooms, Fresh Mozzarella, Kale, and Crushed San Marzano Tomatoes (D) (G) (V) 
  • Roasted New Potatoes with Rosemary (VV)  
  • Garlic Broccolini (VV)  

 

Wildhorse Dinner

 

Appetizers 

 

  • Pigs in a Blanket  
  • Fried Pickles  (V) (D) 
  • Low Country Crab Cakes  (S) (D) 
  • Hickory Smoked Ribs  
  • BBQ Meatballs  
  • Mini Pimento Cheese Balls (N) (V) 

  

Dinner Buffet  

 

  • Smoked BBQ beef brisket  (GF) 
  • Southern fried chicken (D)  
  • Hickory Pulled Port (GF) 
  • 3 Cheese Macaroni and Cheese  (GF) (D) 
  • Brown sugar baked beans  (GF) 
  • Creamed corn casserole  (V) (D) 
  • Garden Salad (GF) (V) (VV) 
  • Rolls (V) (D)
  • Biscuits (V) (D)
  • Jack Daniels Banana Bread (V) (D)