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
    • As per Monday

    Wednesday:

    Breakfast, Willow Glen, 8:00AM – 9:00AM
    • Continental breakfast
    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
    • As per Monday