Menus
The organizers are proud to present a quality food and refreshment menu for SOCC 2012, in conjunction with our partners:
Sunday:
Evening Cocktail Reception, Tanq Lounge, 5:30PM – 8:30PM+
- Displays:
- Artisan Cheese: Seasonal, local cheese shop with artisan bread, crackers and cabernet grape-pear compote
- Calamari Fritti: Housemade marinara, lemon aioli
- Truffled Popcorn: Black butter truffle, chives
- Passed hors d'oeuvres:
- Ahi Tuna Poppers: Wasabi caviar, pinenuts, ponzu
- Angus Beef Sliders: Cheddar cheese, bacon, "secret sauce"
- Spicy Chicken Wings: Carrots and celery, blue cheese
- Asparagus Phyllo Wraps: Parmesan cheese
- Specially prepared SOCC "Cloud Cocktail"
Monday:
Breakfast, Ballroom Foyer, 8:00AM – 9:00AM
- Freshly squeezed juices
- Freshly brewed coffee, decaf and hot tea selections
- Assorted freshly baked pastries and house baked muffins
- Local preserves and honey butter
- Seasonal sliced fruit
- Breakfast sandwich: local free range egg, prosciutto and basil-goat cheese spread on crusty bread
Beverage Station, Ballroom Foyer, 9:00AM – Noon
- Freshly brewed coffee, decaf and hot tea selections
Lunch, Ballroom Salons 4/5/6, 12:30PM – 2:00PM: "Farm Stand Buffet"
- Chop chop salad, charred onions, olives, seasonal tomatoes and buttermilk feta ranch dressing
- Harvest bean salad and pancetta vinaigrette
- Hand picked local tomato-mozzarella salad with white balsamic-basil pesto
- Orecchiette pasta, sun-dried tomatoes, spinach, walnuts, local goat cheese tossed with lemon-thyme vinaigrette
- Local ranch beef, caramelized onions, firisse and horseradish-mustard aioli on artisan bread
- Sonoma chicken salad and tender greens on onion brioche
- Seared ahí tuna, arugula and olive tapenade aioli on baguette
- Roasted portobello, herb garden salad, lemon-mustard dressing on artisan bread
- House made kettle chips and Point Reyes dip
Afternoon Break, Ballroom Foyer, 3:30PM – 4:00PM
- Freshly brewed coffee, decaf, and hot tea selections
- Assorted soft drinks, mineral water, bottled water, Red Bull, Starbucks Doubleshot
- "Sweet Salty Snack Attack"
- House made fried kettle chips with caramelized onion dip
- Signature flavored popcorn
- Compost cookies
- "Chocolate, Chocolate and more Chocolate"
- Mini chocolate cupcakes
- Chocolate Citrus Espresso Brownies
- Chocolate Truffle Pops
- Triple Chocolate Coated Cookies
Conference Dinner, Tech Museum, 6:30PM – 10:30PM
Savory Station Service, 1st Floor, 6:30PM — 8:30PM
- Hand-rolled sushi, to order, by professional sushi chefs in traditional Japanese robes
- Fresh kappa, California, Tobiko, Hamachi, Poached Prawn, Spider Roll, Maguro, Unagi and additional unique sushi combinations, with pickled ginger, wasabi, and soy sauce
- Little Havana
- Grilled Flank Steak with Chipotle-Recado
- Sweet Plantain Wedges, Black Beans
- Goat Cheese Sweet Potato Mash
- North Beach
- Beef and chicken meatballs in creamy polenta, tomato salgo
- Ricotta pansoti in roasted tomato sauce, mozzarella burrata and prosciutto
- Tuxedo romaine salad, black garlic-wite balsamic dressing
- Ricotta Salata
- Oyster Cocktail Station, composed to order by exhibition chefs
- Freshly-shucked West coast oysters on the half shell, paired with passion fruit mimosa sorbet and Bloody Mary sorbet
- Dungeness crab and Bay shrimp cakes
- Bar service by Café Primavera
Dessert and Coffee Station Service, 3rd Floor, 8:30PM – 10:00PM
- Dark Chocolate, Caramel and Maldon salt canvas tarts, with bittersweet caramel, chocolate and orange brush strokes
- Blackberry Key Lime bar, layered with crisp graham
- Freshly brewed fair trade organic gourmet and decaffeinated coffee, Numi organic tea assortment
- Bar service by Café Primavera
Tuesday:
Breakfast, Ballroom Foyer, 8:00AM – 9:00AM
- As per Monday, but instead of the breakfast sandwich
- Breakfast burritos: scrambled eggs, carnita, salsa fresco and Cotija cheese
Beverage Station, Ballroom Foyer, 9:00AM – Noon
- Freshly brewed coffee, decaf and hot tea selections
Lunch, Ballroom Salons 4/5/6, 12:30PM – 2:00PM: "Backyard Buffet"
- Mini wedge salad, bacon, crumbled blue cheese, seasonal local tomatoes and house made rance dressing
- Roasted corn, cucumber and onion salad
- Arcadia fennel and cabbage slaw
- Buttermilk fried chicken
- American Kobe (and veggie) sliders with brioche buns and traditional garnishes
- House made turkey slider, caramelized onion and local cheese spread on artisan roll
- Signature mac-n-cheese
- Seasonal vegetable succotash
- Cup cake bar
Afternoon Break, Ballroom Foyer, 3:30PM – 4:00PM
Wednesday:
Breakfast, Willow Glen, 8:00AM – 9:00AM
Beverage Station, Willow Glen, 9:00AM – Noon
- Freshly brewed coffee, decaf and hot tea selections
Lunch, Willow Glen, 12:30PM – 2:00PM: "Grant Street Buffet"
- Sonoma greens, pickled vegetables and sweet ginger soy dressing
- Shanghai street noodle salad
- Asian barbecued pork and cabbage salad
- Pad Thai chicken
- Koji tacos with pulled sweet chili brisket with corn tortillas
- Stir fried vegetables and crispy tofu
- Gingered rice
- Green tea parfaits
- Iced tea
Afternoon Break, Willow Glen, 3:30PM – 4:00PM
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