Charlotte Menu

The LavaCon staff believes you should get more than rubber chicken and steamed vegetables for your conference dollar, and shouldn’t suffer sub-par food if you have dietary restrictions. So we collaborated with the hotel chef to create a menu that we hope you will enjoy.

Here is an attendee testimonial we received:

Hi Jack and Kevin,

As mentioned in person, I wanted to pass on my complements for the food at the hotel. It was an excellent menu in general and in particular I loved the care, attention, and organization provided to the dietary provisions like vegan food. As a vendor, I attended several conferences this year and this was the best organized and tastiest vegan food!

It was great that they had similar replacements available for the regular menu dishes and would cook it fresh to order each time. Sometimes at similar events the vegan substitution is unimaginative and also challenging to request and receive, but the hotel staff were awesome and I felt very taken care of!

Thank you!!
NL, Senior Solutions Consultant

Ready to have your taste buds tickled? Check out this year’s conference food and beverage offerings!

Sunday, 25 October

Registration
Coffee for registration table and pre-conference workshops

Welcome Reception

CHARCUTERIE DISPLAY: Prosciutto, Hot Coppa Salami, Sorpressata, Pickled Okra, Cornichon, Tangerine Chili Marinated Olives,
Assorted Crackers, Toast Points, Seasonal Jam, Whole Grain Mustard (including Gluten-Free)
CHEESE DISPLAY: Brie, Gorgonzola, Manchego, Basil Marinated Bocconcini Grapes, Berries, Seasonal Jam,
Assorted Crackers, Toast Points, Dried Apricot, Marcona Almonds
CRUDITE: Baby Carrots, Celery, Sweet Peppers, Asparagus, Broccolini, Buttermilk Herb Dip (V)
NACHO BAR: Tortilla Chips, Ground Beef, Nacho Cheese & Guacamole, Pickled Jalapenos, Tomatoes, Red Onion, Salsa, Sour Cream (Vegan Meats and Cheeses will be available) *Pictured

Monday, 26 October

Breakfast

Seasonal Fresh Cut Fruit
Scrambled Eggs (Vegan Eggs Available)
Rosemary Roasted Potatoes
Applewood Smoked Thick Cut Bacon
Steel Cut Oatmeal with Dried Fruit, Assorted Nuts, and Brown Sugar
Freshly Baked Flaky Croissants and Homestyle Muffins (including Gluten-Free)

Lunch — The Queens Table

GREENS & TOPPINGS: Baby Gem Lettuce with Cherry Tomatoes, Cucumber, Shredded Carrot, Shredded Cheddar, Black Olives, Croutons, Buttermilk Ranch, White Balsamic Dressing
STEAK MEDALLIONS with Red Wine Reduction *Pictured
SEARED SALMON with Cajun Cream Sauce *Pictured
CURRY ROASTED CAULIFLOWER (GF/V) *Pictured
GARLIC MASHED POTATOES (V)
SAUTEED GREEN BEANS (GF/V)

Afternoon Break

BANANA CAKE: topped with Dehydrated Banana Chips, Fresh Strawberries, and Almond Butter Frosting (GF/V) *Pictured
Assorted Miss Vicky Chips, Pretzels, and Popcorn

Networking Reception

CRUDITE: Baby Carrots, Celery, Sweet Peppers, Asparagus, Broccolini, Buttermilk Herb Dip (V)
SLIDER BAR *Pictured: Cheeseburgers, Brioche Buns (GF), BBQ Pulled Pork, Hawaiian Buns (GF) *Pictured,
Fried Green Tomato, Pimento Cheese, Chipotle Ketchup, Cornichon, Pickled Onion
MAC ‘N’ CHEESE BAR: Grilled Chicken, Brisket Burnt Ends, Bacon Lardons, Grilled Wild Mushroom,
Butter Cracker Crumbs, Chives & Roasted Tomato, Parmesan Cheese, Gorgonzola Crumbles (GF/V options will be available)
PIG PICK’N:

Tuesday, 27 October

Breakfast

Seasonal Fresh Cut Fruit
Scrambled Eggs (Vegan Eggs Available)
Rosemary Roasted Potatoes
Applewood Smoked Thick Cut Bacon
Steel Cut Oatmeal with Dried Fruit, Assorted Nuts, and Brown Sugar
Freshly Baked Flaky Croissants and Homestyle Muffins (including Gluten-Free)
Fried Chicken on Butter Milk Waffles (GF options will be available)

Lunch – North Carolina BBQ Table

GREENS & TOPPINGS: Baby Gem Lettuce with Cherry Tomatoes, Cucumber, Shredded Carrot, Shredded Cheddar, Black Olives, Croutons, Buttermilk Ranch, White Balsamic Dressing
SMOKED BRISKET
BBQ CHICKEN THIGH
BBQ JACKFRUIT PULLED “PORK” (V) *Pictured
COLESLAW (V)
CREAMY MAC & CHEESE (GF/V options will be available) *Pictured
BBQ BAKED BEANS