Menu & Dietary Restrictions

Dietary Legend
(GF) Gluten Free
(CG) Contains Gluten
(CN) Contains Nuts
(CS) Contains Soy
(DF) Dairy Free
(S) Contains Shellfish
(V) Vegetarian
(VV) Vegan

*This is not meant to be a complete list of all dietary details or allergens. If you have a life-threatening allergy, be sure to check on-site at the hotel for any specific ingredients that have been used during preparation.

Monday, April 7th

Lunch
- Pasta Fagioli (V), (DF) with pesto rustic croutons (V)
- Genoa Greens Salad, Mixed Greens, Chickpea, Peddapew Pepper, salami, artichoke, asiago, red wine vinaigrette (GF)
- Haricot Vert with Potatoes, red onion, roasted tomatoes, olies, lemon herb vinaigrette (DF) (GF)
- Rosemary Focaccia with olive oil and pesto Chicken all’Arrabbiata, Calabrian Chili Torched Burrata (GF)
- Beef Tagliata, Arugula, Charred Tomato, Balsamic, Parmesan (GF)
- Vegetable Penne alla Vodka Rose, Asparagus, Cremini Mushroom, sun dried tomatoes (V)
- Brussel Sprout, Parmesan, Lemon Oil (VV)
- Ricotta Orange Pistachio Cannoli (V)
- Amarena Cherry Mousse (GF)

Sponsor Pavilion Happy Hour
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South of the Border | Booth 506
   a. El Pastor Pork Belly and Pineapple Brochette (DF) (GF)
    b. Spiced Chicken Empanada w/cilantro yogurt

Bacon Wrapped | Booth 507
   a. Bacon wrapped meatball (G)
    b. Bacon wrapped shrimp (S)

Making Bacon Station | Booth 212
    a. Pork Belly Bites, sweet and Spicy, chow chow
    b. Bacon wrapped meatball, Carolina BBQ, Blue Cheese (D) (G)

Asian Inspired | Booth 211
    a. Tuna Poke Taco, Tobiko Caviar
    b. Tempura Sweet Potato, miso sesame aioli (v)

International Tastes | Booth 209
    a. Lamb and beef kafta, pomegranate glaze, almonds (DF) (CN)
    b. Mini beef wellingtons mushroom duxelles, dill cream fraiche

Mini Cupcakes | Booth 308
    a. Assorted cupcakes including vanilla bean frosted (V), chocolate with chocolate frosting
and salted caramel (V) earl grey and orange with cream cheese frosting

Southern Seafood | Booth 500
    a. Shrimp and grits, candied hot sauce (S)
    b. Blue fin crabcake, pickled celery remoulade(S)

Southern Sweet Treats | Booth 414
   a. Cookies and cream whoopie pies
   b. Ginger Molasses Cookie Sandwiches

Premium Selection | Booth 404
    a. Nashville Hot Chicken Tender
    b. Gulf Shrimp Cocktail (S)

Luxury Vibes | Booth 208
    a. Smoked salmon with caviar, crème fraiche, bilini
    b. French onion tartlette with gorgonzola and chive (V)

Reception Stations (Near bar):

Build Your own BBQ Bowl
   - BBQ Beef BBQ
    - Pulled Chicken
    - Classic mac and Cheese
    - White Cheddar Grits
    - Charred Corn
    - Pinto Beans
    - Okra, Tomatoes, Pickles, Braised greens
    - Chow Chow Sauces, ranch, white BBQ, classic BBQ

Nashville Germantown
    - Nashville Hot Beef Link
    - Jalapeño Cheddar Pork Link
    - Smoked Pork Brats
    - Rolls
    - Mustard curry ketchup, onions, sauerkraut, beer cheese, angry pickle
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Tuesday, April 8th

Lunch
- Vegan Pozole Rojo (VV) With Cabbage and Passilla Sour Cream (GF) (V)
- Baja Salad, Romaine, Radish, tomato, shaved sweet peppers, tortilla strips, prickly pear Vinaigrette (VV) (GF)
- Mexican Bean Salad, black beans, mixed pepper, corn, red onion, jicama, cilantro, lime, Oaxaca, Avocado Crema (V) (GF)
- Flautas de pollo (GF)
- Chipotle Sirloin Steak Carne Asada, Salsa Macha (DF) (GF)
- Accompanied by Flour Tortillas, Shredded lettuce, cotija, pico de gallo, sour cream
- Cholula and Valentina hot sauces Arroz Mexicano (VV)
- Esquites Street Corn, Ancho Aioli, Grated Parmesan, lime, Aleppo, chive (V) (GF)
- Dulce de leche Alfajores (V)
- Mango Tajin Mouse (GF)

Last Bash in Nash at Jason Aldean's
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Appetizers - tray passed and seafood station include the following, but are not limited to this list:
- Seafood bar display (S)
- Hot Chicken Sliders w/hot honey sauce, southern slaw, brioche bun Smokey bacon wrapped shrimp (GF) (S)
- Charcuterie Cups (GF) includeing artisanal charcuterie and gourmet cheeses, marinated olives, pickled vegetables, fresh herbs
- Spicy Buffalo Chicken Dip with kettle chips, bacon bits, dry rub, scallions

Salad Selection (passed)
- Citrus Salad (GF) (VEG). Greens, shaved carrots, red cabbage, cucumber, cherry tomato, feta and citrus-lime vinaigrette
- Caesar Salad, romaine shredded parmesan, garlic crouton, Caesar dressing

Buffet Dinner Stations :

Southern Station
- Braised Beef and Fire Roasted Pulled Chicken
- Southern slaw, loaded baked potato salad, and cornbread muffins

Pasta Station
- No Joke Mac and Cheese: Bock Beer Mac Sauce Beer Can Pulled Chicken, smokey bacon
- Cajun: Andouille Sausage, roasted chicken, blackened Shrimp (S) Cajun Cream Sauce and Garlic Bread

Surf and Turf Station
- Braised Short Rib with Demi-Glaze, Blacked Shrimp with Cajun Cream sauce, Cheddar Grits

9:00 Late Night Snacks Stations:

Ice Cream Sundae Bar
- French vanilla and salted caramel ice cream.
- Chocolate, Peanut Butter and Caramel warm sauces
- Sliced bananas, fresh berries, roasted Peanuts, Oreo Crumbles, mini Marshmallows and whipped Cream toppings

Soft Pretzel Bar
- Bock Beer Cheese Sauce
- Mustard Aioli
- Bacon Onion Jam and smash sauce.

For any other questions, please contact the appropriate team:
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Hosted Attendee questions, please contact: hosted@innovatecybersecurity.com
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Sponsor questions, please contact: sponsors@innovatecybersecurity.com

Menu/Dietary Restrictions

Sunday, April 6th

Monday, April 7th

Tuesday, April 8th