August 3 - 6 Hilton Mark Center
just outside of Washington, DC

AR2016 Lunch & Dinner Menus

Delicious lunch and dinner vegan buffets will be served during the Conference. The meals are completely free of all animal products. Below are the tentative menus which are subject to change.

Click here to purchase meal tickets. Prices are inclusive of all taxes and tip.

*Please note* Saturday evening banquet tickets (Saturday dinner) are not included in the meal bundles and must be purchased separately. That means that if you want Saturday dinner, you must buy the banquet ticket. The meal plan only includes dinner for Thursday, Friday and Sunday. 

The hotel restaurant will also include vegan options on their menu for breakfast, lunch, and dinner. We'll also be serving free morning snacks room between 8am - 8:45am, food samples in the exhibit hall during the day, and light snacks at our evening networking receptions between 9:30pm - 11pm.

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Thursday Dinner: July 7, 6:15pm - 7:00pm

Tuscan roasted Tomato-Fennel Soup
Strawberry Field Green Salad with Raspberry Vinaigrette
Caprese Salad with Organic Tomatoes, “Mozzarella”, Basil oil, Balsamic Glaze
“Sausage” & Peperonata with Bell Peppers and Roasted Onions
Rosemary-Thyme Oven Roasted Fingerling Potatoes
Broccolini & Summer Squash with Calabria Chiles & Garlic
Rosemary Garlic Focaccia
Fruit Macedonia

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Friday Lunch: July 8, 1:15pm - 2:15pm

Hot & Sour Soup with Shiitake Mushrooms
Farmers Market Salad Bar: Mixed Greens, Romaine Lettuce, cherry tomatoes, garbanzo beans, cucumbers, marinated olives, carrots julienne, red onions
Kung Pao “Chicken”
Tofu & Broccoli in Chinese Black Bean Sauce
Vegetable Stir Fry
Fried Rice
Assorted Short Bread Cookies

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Friday Dinner: July 8, 6:15pm - 7:00pm

Roma Crunch Salad, grilled corn, black beans, red onion, cherry tomatoes, cilantro, radish
Jicama and Orange Salad with pepitas, red onions and cilantro-lime vinaigrette
“Chicken & Beef Fajitas with Peppers & Onions
Corn Tortillas & Tortilla Chips
Pico de Gallo, Fire Roasted Tomatillo Salsa Verde
Spanish rice
Refried Beans
Almond Milk Mexican Rice Pudding

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Saturday Lunch: July 9, 1:15pm - 2:15m

Farmers Market Salad Bar: Arugula, Green Leaf Lettuce, cherry tomatoes, garbanzo beans, cucumbers, marinated olives, carrots julienne, red onions
Jamaican Jerk “Chicken”
Caribbean Rice & Beans
Collard Greens
Fried Plantains
Dinner Rolls
Seasonal Fruit Display

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Saturday Banquet Plated Dinner: July 9, 6:30pm - Awards Banquet (MUST have Banquet ticket)

Freekeh, Farro & Bulgur Salad with pistachios, kale, peppadews, black currant-herb Vinaigrette
Pan Roasted “Chicken” with Rancho Gordo red quinoa, corn, peas, apple-radish compote
Turmeric-citrus sauce
Tofu Raspberry Cheesecake
Raspberry Coulis

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Sunday Lunch: July 10, 1:15pm - 2:15pm

Kale, Stone Fruit, Brussel sprouts, raisins, pine nuts, goji berries, mint vinaigrette
Fusilli Pasta Salad with sun dried tomatoes, olives, marinated artichokes and basil
Mediterranean Potato Salad with yellow wax and green beans, celery and red wine vinaigrette
Flame Grilled Veggie Burgers, Whole Grain Buns
Sliced Tomatoes, Lettuce, Onion and Pickles
Brownies

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Sunday Dinner, July 10, 6:30pm - 7:30pm

Lentil Soup
Farmers Market Salad Bar: Baby Kale and Radicchio-Romaine Hearts Mix, cherry tomatoes, garbanzo beans, cucumbers, marinated olives, carrots julienne, red onions
Pan Seared “Chicken” with Port wine and Mushroom Sauce
Whole Wheat Penne Pasta with Meatless-Meatballs & Pomodoro Sauce
Ratatouille
Roasted Yams & Sweet Potatoes
Dinner Rolls
Assorted Cookies