123 Losoya St
San Antonio, TX 78205
We’ve provided meals with the most commonly requested dietary preferences. Please specify other requirements on the registration form under ADA/food allergy accommodations.
Friday Grab & Go Box Lunch
- Grilled Vegetable Wrap (Vegan): Wrap of Baby Greens Stuffed with a Duo of Grilled Zucchini and Roasted Butternut Squash with Sweet, Roasted Pecans and Wrapped in a Spinach Tortilla Spread with Roasted Red Pepper Hummus
- Garden Salad with Grilled Chicken (Gluten Free): Grilled Chicken Garden Salad with Baby Lettuce, Grape Tomatoes, Artichoke Hearts, Cucumbers, Candied Pecans, Dried Cranberries with Grilled Chicken Breast, Served with a Creamy Balsamic Vinaigrette
- Turkey Sandwich: Oven Roasted Breast of Turkey with Early Harvest Lettuces, Provolone and Slices of Cucumber on a Potato Bun and Maple-Pumpkin Butter Cream Cheese
Friday Dinner Reception
Hearty reception with beef steamship for carving with horseradish cream, au jus and mini rolls; pulled BBQ pork slider with pickled onions on sesame roll; ranch spiced chicken satay with tomato BBQ dip; vegan jackfruit al pastor quesadillas with roasted corn, black beans, monterrey jack cheese served with mango salsa; crudité including carrots, cucumbers, jicama and cauliflower with poblano hummus and spinach dip; Southwest Caesar salad (charred corn, black beans and croutons with Ancho Caesar dressing); self-serve mac & cheese station (white cheddar mac & cheese tossed with green chiles, mushroom and caramelized onions). Cash bar provided.
Saturday Nonprayer Breakfast
Eggs, potato, bacon, and fruit cup service. Vegetarians will receive “melted” tomato in place of bacon. Vegan meal is vegan scrambled eggs with melted tomatoes and vegan cranberry orange scone. Beverages are orange juice, coffee and tea.
Caesar salad (Heart of Romaine, aged Parmesan, smoked garlic ciabatta croutons with Creamy Caesar dressing); seared chicken breast with jalapeno-apricot glaze, melted leek and bacon jam; mascarpone risotto, and mixed cauliflower. The vegetarian option is roasted acorn squash stuffed with vegetables and herb quinoa, coriander spiced carrot puree and aged saba. The vegan/gluten-free option is vegetable ravioli, wilted spinach, asparagus tips, charred cauliflower, tomato-caper sauce. Dessert is chocolate cappuccino cake with vanilla whipped cream or vegan/gluten free chocolate-banana mousse with fresh berries. Beverages are coffee and tea. Cash bar provided.