
Catered Meals
Breakfast and lunch will be catered on:
Thursday, August 14
Friday, August 15
Saturday, August 16
NOTE: If you expressed a specific dietary restriction or need in your registration form (i.e. Vegan; Celiac; Halal; Kosher; etc.), you will have received an email from Justine Broughal no later than August 8 with guidance on their meals onsite. Generally, special dietary needs will be accommodated with a dedicated plate from the kitchen, separate from what is provided on the buffet.
Dietary restrictions key:
CD = Contains Dairy, CG = Contains Gluten, VV = Vegan, V=Vegetarian, CN = Contains Nuts
Thursday, August 14:
Breakfast
Seasonal Fresh Cut Fruit: VV
Assorted Individual Vanilla and Fruit Yogurts: CD, V
House-made Granola with Dried Fruit: V
Chef’s Daily Selection of Breakfast Pastries: CG, CD, V
Butter, Nutella, Preserves, and Honey
Cage-free Scrambled Eggs: CD, V,
Shredded Cheddar Cheese and Salsa Asada
Hickory Smoked Bacon
Daily Breakfast Protein and Potatoes
Steel Cut Oatmeal: VV
Brown Sugar, Honey, and Dried Fruit Medley
Smoothie Shooters
Beet, Berry, and Banana: VV
Golden Ginger Turmeric: VV
Season-inspired Green Smoothie: All VV
Winter: Kale, Spinach, Pineapple, Celery
Spring: Spinach, Parsley, Honeydew, Apple
Summer: Spinach, Pineapple, Coconut, Mango, Kale
Fall: Kale, Apple Cider, Spinach
Lunch
Soups and Salads
Creamy Southwest Chicken Soup: CD
Fire-roasted Corn and Hominy. Crispy Tortilla Strips on the side
Chipotle Pasta Salad: CG, CD, V
Black Beans, Corn, Red Peppers, Red Onions
Cilantro, Black Olives, Green Onion
Chipotle Ranch Dressing
Cumin Roasted Cauliflower: VV
Baby Spinach Salad with Piquillo Peppers and Spiced Pepitas
Cobb Salad
Iceberg Lettuce, Egg, Marinated Cherry Tomato
Blue Cheese Dressing: CD, V
Bacon Crumbles
Entrées and Sides
Achiote-spiced Chicken Breast, Green Chili Jus, and Petite Peppers
Pork Baby Back Ribs and Agave Chipotle BBQ Sauce
Sauteed Green Beans and Roasted Garlic Chips: VV
Black Bean and Sweet Potato Quinoa: VV
Assorted Rolls and Butter: CD, CG
Dessert
Palisade Peaches and Cream: CD
Blueberry Cream Tart: CG, CD
Rich Fudge Brownie: CG, CD
Friday, August 15
Breakfast
Seasonal Fresh Cut Fruit: VV
Assorted Individual Vanilla and Fruit Yogurts: CD, V
House-made Granola with Dried Fruit: V
Chef’s Daily Selection of Breakfast Pastries: CG, CD, V
Butter, Nutella, Preserves, and Honey
Cage-free Scrambled Eggs: CD, V,
Shredded Cheddar Cheese and Salsa Asada
Hickory Smoked Bacon
Daily Breakfast Protein and Potatoes
Steel Cut Oatmeal: VV
Brown Sugar, Honey, and Dried Fruit Medley
Smoothie Shooters
Beet, Berry, and Banana: VV
Golden Ginger Turmeric: VV
Season-inspired Green Smoothie: All VV
Winter: Kale, Spinach, Pineapple, Celery
Spring: Spinach, Parsley, Honeydew, Apple
Summer: Spinach, Pineapple, Coconut, Mango, Kale
Fall: Kale, Apple Cider, Spinach
Lunch
Soups and Salads
Kale and White Bean Soup: VV
Bocconcini and Heirloom Tomato: CD, V
Fresh Basil with Balsamic Reduction and Extra Virgin Olive Oil
Build Your Own Caesar Salad
Chopped Romaine and Kale
Croutons: CG, CD
Shaved Parmesan: CD
Caesar Dressing: CD
Entrées and Sides
Tuscan Braised Short Rib
Natural Demi and Pearl Onions
Rosemary Brined Pork Chop: CD
Sundried Tomato Pancetta Cream
Penne Fra Diavolo: CG, VV
English Peas and Red Chile Flakes
Vegetable Mélange: VV
Zucchini, Squash, Eggplant, and Brussels
Breadsticks and Butter: CD, CG
Dessert Minis
Espresso Tiramisu: CG, CD
Lemoncello Panna Cotta: CD
Cannoli: CD, CG, CN
Saturday, August 16
Breakfast
Seasonal Fresh Cut Fruit: VV
Assorted Individual Vanilla and Fruit Yogurts: CD, V
House-made Granola with Dried Fruit: V
Chef’s Daily Selection of Breakfast Pastries: CG, CD, V
Butter, Nutella, Preserves, and Honey
Cage-free Scrambled Eggs: CD, V,
Shredded Cheddar Cheese and Salsa Asada
Hickory Smoked Bacon
Daily Breakfast Protein and Potatoes
Steel Cut Oatmeal: VV
Brown Sugar, Honey, and Dried Fruit Medley
Smoothie Shooters
Beet, Berry, and Banana: VV
Golden Ginger Turmeric: VV
Season-inspired Green Smoothie: All VV
Winter: Kale, Spinach, Pineapple, Celery
Spring: Spinach, Parsley, Honeydew, Apple
Summer: Spinach, Pineapple, Coconut, Mango, Kale
Fall: Kale, Apple Cider, Spinach
Lunch
Soups and Salads
Broccoli Cheddar Soup: CD, V
Cajun Coleslaw: CD, V
Sweet Potato Salad: CN, VV
Orange Cumin Vinaigrette
Candied Pecans, Currants, and Kale
Baby Spinach and Romaine: VV
Heirloom Tomato and Heirloom Carrot
Agave Mustard Vinaigrette: VV
Goat Cheese: CD
Crispy Onions: CG
Entrées and Sides
Blackened Cod
Housemade Pickled Vegetable Relish and Scallions
Fire Roasted Chicken Breasts and Thighs
Smoked Peach BBQ Sauce and Baby Peppers
Pepper Jack Mac and Cheese
Parsley Crust: CD, CG, V
Braised Black-eyed Peas: VV
Cabbage, Collard Greens, and Stewed Tomatoes
Buttermilk Biscuits and Butter: CD, CG
Dessert Minis
Red Velvet Cake: CG CD
Key Lime Shooter: CD
Mini Turtle Cheesecake: CD, CG, CN
Friday Night Social Event
We’ll provide dessert at Friday’s Social Event from 8 p.m. to 10 p.m.! Please have dinner before the event. We included financial support for dinner on Friday in your per diem.
Per Diem Meals
Meals on travel days and dinners during Summit ‘25 are on your own. Please use the per diem included in your financial support. Aurora is the most diverse city in Colorado. Please find a list of family-owned restaurants in the area in the Local tab. These are often more affordable than the hotel options, and quite delicious!Explore dining options available at the hotel!