In-Room Lunch and Dinner

Roasted Heirloom Tomatoes, Croutons, Pecorino Romano, and Lemon-Anchovy Dressing

Basil pesto, fontina, Monterrey Jack, mozzarella

Roasted Beets, Chevre Goat Cheese, Market Greens, Red Onions, Grapes, Candied Walnuts, Tarragon Vinaigrette

Tomato sauce, mozzarella cheese

Toasted cashews, sweet-cilantro glaze

Green harissa, sumac onions

Romaine hearts, blue cheese crumbles, tomatoes, hard-boiled egg, avocado, Kalamata olives, bacon, grilled chicken breast, blue cheese dressing

Crushed Baby Potatoes, Market Greens, and Chimichurri

Seasonal Flavor and Fresh Berries