Oysters on the half shell. Chicharrones with Cajun spice and remoulade.

Bread with olive oil and fresh oregano. Iced tea. Tomato salad. Grilled salmon with beans. Baklava and honey walnut ice cream.

AAPEX opening keynote breakfast.

Bread and butter. Salad and a dirty martini. Palette refresher raspberry sorbet. Roast duck with scalloped potatoes and asparagus. Chocolate dipped fruits with whipped cream.

Lobster omelet with fruit and a bagel with cream cheese. Iced tea.

Onion dip and chips. Endive apple salad.

Small plates brunch! Skirt steak with black beans and guacamole, salmon avocado toast, campechana, and shrimp and grits. Short rib hash and eggs. Lobster cachapas and a green corn mini tamale. Manchego cheese biscuit and gravy and churro tots with raspberry sauce. Iced tea.

French onion soup and bread with olive oil and balsamic vinegar. Lamb chops. Potato chips.

Beef taco, Chile relleno, cheese enchilada with rice and beans.

Woody’s omelet and fruit.

Fried zucchini and iced tea.

Bang-silog. Garlic rice and egg.

Leftover snack dinner

BBQ ribs, cheese quesadilla, refried beans, iced tea.

Fried rice and eggs.

Lamb shank, peas, and carrots with jus.

Chicken salad. Iced tea.

Lamb broth with zucchini, cherry tomatoes and chives. Vegetables with dip. Iced tea.

Spinach omelet with cheese and strawberries. Milk.

Chicken salad with avocado. Iced tea.

Ranchero eggs with cheese and avocado.

Lamb t-bones, Caesar salad, green beans, baked sweet potato with applesauce. Malbec. Pumpkin spice cookie and chocolate-dipped strawberries.

Mahjong snacks!

Spinach squash frittata.

Lamb t-bones, mushrooms, spaghetti squash, and spinach. Spooky brownie with white chocolate “bones” and a witch’s finger.