For those attending in Providence, a buffet lunch will be served in Narragansett Ballroom prior to keynote programming, which begins at 1:15pm.
Planned menu:Soups
- Tuscan vegetable soup
- Roasted eggplant and tomato soup
Salad
- Romaine lettuce, field greens and arugula leaves
- Kalamata olives, sliced red onions, grape tomatoes, sliced cucumbers, crumbled blue cheese, shaved parmesan cheese, hard-cooked eggs, sunflower seeds, crispy fried onions and garlic croutons
- Extra virgin olive oil, balsamic vinegar, buttermilk ranch, Caesar and house dressing
Grilled Salad Accompaniments
- Grilled marinated gulf shrimp
- Rosemary, garlic & lemon-marinated chicken breast
- Grilled flat iron steak
Desserts
- Fudge brownies
- Sliced fresh fruit
- Mini eclairs
