GF cornbread.
* **Alternative:** Vegan: BBQ jackfruit sliders.
- **Side:** Buttery corn on the cob sprinkled with chili-lime seasoning.
* **Alternative:** Low-fat: Steamed corn with lemon zest.
- **Dessert:** Warm Apple Pie with Vanilla Ice cream (Dairy-Free for Vegans) on top and drizzled with Hot Honey-Infused Caramel
* **Alternative:** Sugar-free: Almond flour crust and sugar substitute
- **Drink:** Sweet tea in mason jars with lemon slices.
* **Alternative:** No sugar: Unsweetened peach tea.
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**4. *Techno* — “Beets Drop Soup” (Modern, Futuristic Fare)**
- **Main:** Chilled beet and goat cheese terrine stacked in geometric layers, served with balsamic drizzle and edible flowers.
* **Alternative:** Vegan: Replace goat cheese with cashew cream.
- **Side:** Spiralized zucchini “noodles” tossed in a citrusy avocado dressing, topped with radish microgreens.
* **Alternative:** Gluten-free: Same as above!
- **Dessert:** Neon macarons in lime, raspberry, and blueberry, dusted with edible glitter.
* **Alternative:** Sugar-free: Almond flour macarons with monk fruit filling.
- **Drink:** Electric blue lemonade served in a light-up glass.
* **Alternative:** No sugar: Sparkling lemon water with blue spirulina.
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**5. *Jazz* — “Fly Me to the Spoon” (Elegant and Smooth)**
- **Main:** Herb-crusted salmon fillet over creamy Parmesan risotto with a drizzle of champagne beurre blanc.
* **Alternative:** Low-fat: Grilled salmon with a lemon herb vinaigrette.
* **Alternative:** Vegan: Herb-crusted tofu with a cashew cream risotto.
- **Side:** Blanched asparagus wrapped in prosciutto with a touch of truffle oil.
* **Alternative:** Gluten-free: Same as above!
* **Alternative:** Vegan: Asparagus wrapped in eggplant strips.
- **Dessert:** Crème brûlée infused with Madagascar vanilla, topped with a caramelized sugar crust.
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