Evening dinner with welcome comments from OA Director Rick Curtis and panel discussion with keynote speaker.

Buffet Dinner menu:

Antipasti & Green Salad(s)

• Roasted Spiced Delicata Squash, Baby Tuscan Kale, Toasted Pepita Seeds, Goat Cheese, Mustard Seed Vinaigrette
• Shaved Brussel Sprouts Salad, Red Cabbage, Pickled Carrots, Sunflower Seeds, Dried Cranberries, Sweet Creamy Celery Dressing V
• Grilled Cremini Mushrooms, Roasted Fennel, Flat Leaf Parsley, Crumbled Toasted Pinenuts, Sherry Wine Vinaigrette V

Mini Sandwich 

• Grilled Eggplant, Roasted Roma Tomato, Baby Arugula, Vegan Basil Mayonnaise, Ciabatta V

Entree 

• Seared Jail Island Salmon Fillet, Berbere Spiced Sweet Potatoes, Roasted Rainbow Cauliflower, Parsnip Chive Puree, Parsley Oil

Dessert 

• Fresh Fruit Salad V
• Assorted Cookies