2026 NARR Best Practice Summit | September 28-30, 2026 | Marriott Harber Beach Resort & Spa | Fort Lauderdale, FL
Tentative Summit Menu
The following menu is provided to help attendees plan for dietary needs.
Menus are subject to change based on availability and hotel operations.
Dietary Key:
- (V) Vegan
- (GF) Gluten-Free
- (D) Contains Dairy
- (N) Contains Nuts
- (S) Contains Shellfish
Dietary NoticeMeals during the Summit are served buffet-style and prepared in shared kitchen environments.
While the venue makes efforts to label common allergens and provide a variety of options, we cannot guarantee that all dietary needs or restrictions can be fully accommodated, including severe or life-threatening allergies.
Monday
Breakfast
- Orange and Grapefruit Juice
- Mini Muffins, Daily Breads, and Pastries (D)
- Sliced Seasonal Fruit and Berries (GF, V)
- Oikos Greek Yogurts, Lite and Fit Yogurts (GF, D)
- Stuffed Croissant with Scrambled Eggs, Bacon, and Cheddar Cheese (D)
- Coffee, Decaf, and Tea
Lunch
- Soup of the Day
- Florida Farm Salad with Tomatoes, Cucumbers, Carrots, Raspberry Vinaigrette (GF, V), House-Made Ranch Dressing (D)
- Grilled Vegetable Pasta Salad, Balsamic Vinaigrette (V)
- Artichoke Heirloom Tomato Salad (GF, V)
- Deli Turkey Sandwich with Tomatoes and Garlic Aioli
- Grilled Eggplant, Roasted Tomato, Buffalo Mozzarella, Focaccia Bread (D)
- Shaved Roast Beef, Caramelized Onions, Horseradish, French Baguette
- Ham, Brie Cheese, Apple Jam, Pretzel Roll (D)
- Pickles and Olives (GF, V)
- House-Made Potato Chips with Sea Salt (GF, V)
Desserts
- Carrot Cake Bites (D)
- New York Cheesecake Bites (GF, D)
- Reese’s Chocolate Shooters (D, N)
- Coffee, Tea, Decaf, and Iced Tea
Tuesday
Breakfast
- Orange and Grapefruit Juice
- Mini Muffins, Daily Breads, and Pastries (D)
- Sliced Seasonal Fruit and Berries (GF, V)
- Oikos Greek Yogurts, Lite and Fit Yogurts (GF, D)
- SoBe Breakfast Wrap with Scrambled Eggs, Sausage, Peppers, Onions, and Pepper Jack Cheese (D)
- Coffee, Decaf, and Tea
Lunch
- Chicken Tortilla Soup (GF)
- Rolls and Butter (D)
- Tortilla Chips, Salsa, and Guacamole (GF, V)
- Caesar Salad with Pepitas, Garlic Croutons, Caesar Dressing (D)
- Mexican Bean Salad (GF)
- Black Beans, Cannellini Beans, Corn, Peppers, Cilantro Vinaigrette
Entrées
- Pollo Asado (GF) with Ancho Jus
- Lime-Marinated Carne Asada (GF) with Salsa Verde
- Local Cobia (GF, D) with Mango Pico de Gallo
Sides
- Cilantro Lime Rice (GF, V)
- Spiced Street Corn (GF, V)
- Warm Corn Tortillas (GF) and Flour Tortillas
- Lettuce, Mexican Blended Cheese, Pico
Desserts
- Chocolate Tres Leches (V)
- Lime Cheesecake (GF, D)
- Tropical Fruit Verrine (D)
- Dulce de Leche Flan (GF, D)
- Coffee, Decaf, Tea, and Iced Tea
Wednesday
Breakfast
- Orange and Grapefruit Juice
- Mini Muffins, Daily Breads, and Pastries (D)
- Sliced Seasonal Fruit and Berries (GF, V)
- Oikos Greek Yogurts, Lite and Fit Yogurts (GF, D)
- Healthy Start Breakfast Sandwich with Egg Whites, Caramelized Onion, Roasted Tomato, Goat Cheese, and Multigrain Bread (D)
- Coffee, Decaf, and Tea
Important Dietary Information
Attendees with severe allergies or dietary concerns are encouraged to review the tentative menu in advance and speak with a NARR team member at registration. Because meals are buffet-style and prepared in shared kitchen environments, we cannot guarantee that all dietary needs can be fully accommodated.