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Dinner at the summit will include:
Salads:
 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.
Entrees:
 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.
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