Exhibit Hall Opening and Lunch

LUNCH MENU:
Kale Panzanella Salad (V) with Kale, Focaccia, Mozzarella, Tomatoes and a Basil Vinaigrette;
Roasted Root Vegetable Salad (GF, Vegan) with Fennel, Parsnip, Carrot, Sweet Potatoes, and a Parsely Lemon Vinaigrette;
Rolls and Butter (V);
Chicken Tagine (GF, LF), Seared Breast of Chicken, Olives, Onion, Lemon, and Spices;
Grilled Flat-Iron Steak (GF, LF); with an Onion-Mint Salad;
Golden Raisin Couscous (LF, v)
Roasted Squash (GF, LF, V) with Paprika Oil;
Espresso Cheesecake (V);
Iced Tea with Lemons;
Starbucks' Verona Blend Regular and Decaf Coffee, and Teavana Tea;
Assorted Coca-Cola Products