Menu and Dietary Restriction Information




Dietary Legend  

(D) - Contains Dairy  

(G) - Contains Gluten  

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

(V) – Vegetarian 

(VV) - Vegan  



Sunday, October 1


Welcome Reception 

Seared Beef Tenderloin w/ pickled onion relish on Brioche  

Malibu Coconut-Crusted Jumbo Shrimp with Sweet Chili Sauce (S) 

Tandori Chicken Satay w/ Cilantro Chutney 

Brie with Spicy Apple and Walnut Chutney (N, VV) 

Meatballs (tbd) 




Monday, October 2





Fresh Berries (VV) 

Pastry, Muffin or Danish - Chef's choice 

Steal Cut Oats (VV, GF) 


Sausage Egg and Cheddar Burrito 

Vegetarian Sausage Egg and Cheddar Burrito (V) 




Reserved Lunch - (AZ - J,K,L) Plated

Wedge salad (V, DF) 

Braised Shortribs with Carrots and Haricot Vert Beans (GF) 

JW Cheesecake - Vanilla bean, sour cream, graham cracker crust 


General Lunch Buffet - (AZ - I) Sonoran Lunch Buffet

Vegetarian Posole Soup ( VV) 

Tortilla Chips served w/ Salsa Verde and Guacamole (DF) 

Chopped Romain Salad - Corn, Pico de Gallo, Spiced Pepitas, Bacon 

w/ Queso Fresca Cheese and Buttermilk Avocado Dressing

Street tacos, choice of: 

Spiced skirt steak, marinated chicken, achiote roasted cauliflower (V) 

Mini flour tortillas 

Served with salsa casera, salsa verde, cojita cheese, onion-cilantro,

tomatoes, jalapenos and sour cream with JW hot sauce

Pork Tamales 

Elote Corn (V, GF) 

Cilantro Lime Rice (V, GF) 

Ranchero Beans (VV, GF) 



Sponsor Pavilion Reception 



Booth # TBD

Bacon-Wrapped Short Rib with Honey BBQ sSauce (GF) 

Jalepeno Bacon-Wrapped Scallop with Tequila Agave (GF, S) 


Booth # TBD

Green Chili Chicken Empanada with Salsa Verde  

Beef Barbacoa Taquito w/ Avocado Crema 


Booth # TBD

Dungeness Crab Cake w/ Remoulade Sauce (S) 

Coconut-Crusted Shrimp (S) 


Booth # TBD

Tuna Poke Wonton Cone  

Asian Vegetable Spring Roll (V) 


Booth # TBD

Mini Cupcakes - assorted flavors 



Action Stations  

Chef’s Yorkie Station - Booth # TBD

Yorkshire Popover of Braised Beef Short Rib

Mashed potato

Horseradish Cream, Scallion, English Cheddar 


Totchos Bar - Booth # TBD

Tator tots 

Frites Street Waffle Fries 

Toppings: Carne Asada, Queso Blanco, Brown Gravy, Cheddar Cheese,

Sour Cream, Scallion, Jalepeno, Sweet Pepper and Red Onion


American Carnival Station - Booth # TBD

Mini Corn Dogs 

Pretzel Bites 

Served with: AZ Beer Cheese, whole grain mustard, honey mustard, ketchup  

Grilled all beef hot dogs  


Served with: Sauerkraut, sweet relish, Noble bread Fudd bun


Sushi - Booth # TBD

Maki:  California, Spicy Tuna, Vegetable, Eel 

Nigiri:  Tuna, Salmon, Hamachi, Eel 

Served with ginger, wasabi and soy sauce 




Casino Night


Nacho Bar

Spiced Ground Beef 

Corn Tortilla Chips (GF) 

Toppings: Queso sauce, black olives, onions and cilantro, tomatoes,

avocado-cilantro crema, pickled jalapenos, cotijo cheese, salsa casera,

sour cream 

Churros with Salted Caramel 

Ice Cream Bars - Assorted




Tuesday, October 3





Fresh Berries (VV) 

Pastry, Muffin or Danish - Chef's choice 

Steal Cut Oats (VV, GF) 


Brioche Sandwich with Eggs, Cheddar Cheese & Applewood Smoked Bacon 

Vegetarian Brioche Sandwich option (V)




Reserved Lunch - (AZ - J,K,L) Plated

Three Sisters Chicken Breast (GF) 

Served with Smoked Corn and Bacon Smashed Potatoes with Baby Squash 

Arugula Salad with pecorino romano cheese, pine nuts, oven roasted tomatoes (V,GF) 

Berry and Lemon Tart 


General Lunch Buffet - (AZ - I) Pacific Coast Lunch Buffet 

Artisan Rolls and butter 

Potato and Caramelized Fennel Soup (GF) 

Roasted Heirloom Cauliflower Salad (V, GF) 

Strawberry Spinach Salad 

Roasted Baby Carrots (VV, GF) 

JW Chef’s Garden Rosemary Chicken (GF, DF) 

Lemon-Thyme Salmon (GF) 

Pasta Primavera (V) 



Mummy Mountian Farewell Reception & Dinner


Guacamole & Salsa Reception

Corn Tortilla Chips

Salsa Verde and Salsa Casera 



Cowboy Cookout Dinner Buffet

Spinach and Frisee Salad with cherry tomatoes, carrots, cucumbers (V) 

Served with: chervil buttermilk dressing 

White Bean Salad (V, GF) 

Sonoran Past Salad (V) 

10 oz New York Steak (GF, DF) 

Cedar Plank Salmon (GF) 

Vegetable Kabobs (VV, GF) 

Yam and Poblano Mash (V, GF) 

Creamed Corn Elote (V, GF) 

Charred Broccolini (VV, GF) 

Apple Cobbler