During lunch, we’ll provide a variety of meals addressing many dietary concerns and various allergic restrictions. If you need assistance with your plate or have questions about allergies, please see a volunteer at the lunch areas.
Please note that the following lunch menus do not reflect the Gluten Free, Kosher, and Halal Meal options; those will be distributed separately. The vegan buffet can be found along the right side wall of the dining space.
Dietary Abbreviations
- CM – Contains Milk
- VEG – Vegetarian
- AVG – Avoiding Gluten
- V – Vegan
- DF – Dairy Free
Note that there are NO nuts, hibiscus, or shellfish in any of the listed menu items. Please also be aware that AVG meals are NOT certified Gluten Free. Gluten Free meals will be distributed separately.
Tuesday, September 17
Contributor Day
Sandwich Grab and Go
- Turkey and Havarti on Multi-Grain (CM)
- Chicken Caesar Wrap (CM)
- Veggie Wrap (VEG, CM)
- Bag of Chips
- Mandarin Orange (AVG, V)
- Cookie (VEG, CM)
- Assorted Flavored Seltzer Water
- Mediterranean Vegan Salad (AVG, V)
Wednesday, September 18
Showcase Day
Urban Cowboy Table
- Deconstructed Baby Mixed Greens (AVG, VEG, CM)
- Cracked Mustard Vinaigrette, Buttermilk Herb Ranch
- Mustard Potato Salad (AVG, VEG)
- Rotisserie BBQ Chicken (AVG)
- Chili Cumin Rubbed Rotisserie Chicken with Orange Ginger BBQ Sauce
- Smoked Brisket (AVG)
- Honey BBQ Sauce
- Vegan Sausage (AVG, V)
- Roasted Corn (AVG, VEG, CM)
- Chile Lime Butter
- Three Cheese Mac N’Cheese (VEG, CM)
- Jalapeño Cornbread and Buttermilk Biscuits (VEG, CM)
- Whipped Butter
- Double Chocolate Brownies (VEG, CM)
- White Chocolate Blondies (VEG, CM)
- Iced Tea, Classic Infused Lemonade and Water Dispensers
- Lemon Wedges
Vegan Buffet
- Deconstructed Baby Mixed Greens (V)
- Oil and Vinegar
- Chef’s Choice Vegan Salad
- Vegan Sausage (AVG, V)
- Roasted Corn (AVG, V)
- Chef’s Choice Vegan Dessert
Thursday, September 19
Programming Day 1
Fiesta Mexicana Table
- Wild Rice and Orange Zest Salad (AVG, V)
- Cilantro, Bell Pepper, Orange and Jalapeño Salad (AVG, V)
- Pollo and Carnitas (AVG)
- 24 Hour Pulled Chicken and Pork
- Tamarind Glazed Grilled Skirt Steak (AVG)
- Spinach and Cilantro Green Rice (AVG, V)
- Vegan Black Beans (V)
- Salsas and Condiments
- Pico De Gallo, Green Tomato Salsa, Guacamole, Grilled Corn and Black Bean Salsa, Shredded Cheese, Sour Cream, Chili Sauce
- Taco Shells (AVG, VEG)
- Warm Flour Tortillas (VEG)
- Cinnamon Sugar Churros (VEG, CM)
- Layered Chocolate Cake (VEG, CM)
- Iced Tea Strawberry Infused Lemonade and Water Dispensers
- Lemon Wedges
Vegan Buffet
- Wild Rice and Orange Zest Salad (AVG, V)
- Cilantro, Bell Pepper, Orange and Jalapeno Salad (AVG, V)
- Vegan Enchiladas
- Corn Tortillas filled with Sauteed Spinach, Mushrooms and Black Beans, Topped with a Smoky Tomato Chili Sauce and Baked with Vegan Crema Drizzle
- Vegan Pozole Verde
- Hominy Stew made with Tomatillos, Green Chilies and Vegetables, Garnished with Shredded Cabbage, Radishes and Avocado Slices
- Spinach and Cilantro Green Rice (AVG, V)
- Vegan Black Beans
- Salsas and Condiments (V)
- Chef’s Choice Vegan Dessert
Friday, September 20
Programming Day 2
Bridge City Table
- Deconstructed Mediterranean Salad (AVG, VEG, CM)
- Artichoke Hearts, Feta Cheese, Kalamata Olives, Sun Dried Tomatoes, Roasted Red and Yellow Bell Peppers, Curly Endive, Bibb
- Lettuce, Torn Greens, Xeres Vinaigrette
- Orzo Salad (VEG, CM)
- Roasted Vegetables, Balsamic Onions, Briar Rose Creamery Goat Cheese
- Herb Roasted Potatoes (AVG, V)
- Chicken Saltimbocca (AVG, CM)
- Prosciutto, Sage, Pan Jus
- Salmon (AVG)
- Tomato, Basil, Garlic, Gremolata
- Garlic Breadsticks (VEG, CM)
- Tiramisu (VEG, CM)
- Cannoli (VEG, CM)
- Iced Tea, Blackberry Infused Lemonade and Water Dispensers
- Lemon Wedges
Vegan Buffet
- Deconstructed Mediterranean Salad (AVG, V)
- Artichoke Hearts, Kalamata Olives, Sun Dried Tomatoes, Roasted Red and Yellow Bell Peppers, Curly Endive, Lettuce, Torn Green, Vegan Dressing
- Orzo Salad (V)
- Herb Roasted Potatoes (AVG, V)
- Vegan Moussaka
- Layers of Roasted Eggplant, Zucchini and Potatoes, Topped with a rich Lentil and Tomato Ragu, Finished with a Creamy Tomato Sauce
- Eggplant Caponata with Grilled Polenta (V)
- Sauteed Eggplant, Capers, Olives and Tomatoes, Served over Crispy Grilled Polenta Rounds
- Chef’s Choice Vegan Dessert