 
Join us for lunch! We are pleased to invite you to a joint state luncheon during HIMSS18:
Thursday, March 8th (11am-1pm)
French Master Chef, Olivier Dubreuil of The Venetian and The Palazzo has included the following for our luncheon: SOUP AND SALADS - Summer Corn Soup - Fresh Tomatoes, Green Peppers, Sautéed Onion, and Fresh Cilantro
- Kale and Heirloom Carrot Slaw, Red Cabbage, Shaved Red Onion, Chick Peas, and Apple Cider Vinaigrette
- Red Bliss Potato Salad, Applewood-smoked Bacon, Hard-boiled Eggs, Fresh Chives, and Gribiche Aioli
ENTRÉES AND SIDES - Braised Short Rib - Slow-cooked Beef Short Rib in a Raisin and Red Wine Vinegar Demi Glaze, and Egg Noodles tossed with Chives
- Seared Atlantic Swordfish - Fregola with Roasted Cherry Tomatoes and Pearl Onions withCitrus Vinaigrette
- Red Lentil and Sweet Potato Tikka Masala - Fragrant Sauce cooked with Cumin, Cilantro, and Ginger
- Oven-baked Heirloom Cauli ower with Extra Virgin Olive Oil and Fresh Herbs
DESSERTS  - Asian Guava Roulade
- Chocolate Flourless Caramel Cremeux
- Mascarpone Mousse with Strawberry Basil Compote
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