Dinner at the summit will include:


  • Greens with shaved fennel, roasted beets and orange segments drizzled with honey dressing;
  • Butternut squash, radicchio, toasted pecans and arugula salad with warm balsamic dressing.


  • Cedar plank salmon with roasted cauliflower, micro greens and citrus compound butter with fingerling potatoes;
  • Penne pasta with seasonal pesto, roasted summer vegetables and parmesan crisps.

Dessert: Chef's Chocolate Duo with berry compote.

Beverages: Water will be provided. Participants can purchase soft drinks and alcoholic drinks at their own expense.

It will not be necessary to choose a salad and entree, as participants will be invited to dine from all menu items above.