At Connecting the Dots, your well-being is our priority.
All dietary restrictions and allergies are tracked through the conference registration process. Our catering team will receive this information in advance and will provide appropriate accommodations. Please connect with a member of the CNIB staff on-site if you require assistance. We encourage you to advocate for your own dietary needs.
Please note that alcohol will be served at the evening reception, in compliance with Ontario laws, available only to those aged 19 and older with valid government-issued ID.
All dietary restrictions and allergies identified through Connecting the Dots registration are tracked in advance and will be accommodated on site. Accessible support and guidance will be available to help guests confidently navigate the menu, including large-print, high-contrast food labeling with dietary and allergen information, as well as dedicated staff support to answer questions and assist guests as needed. For guests with severe allergies, specific food can also be set aside and identified by guest name.
Continental Breakfast
- Hard-Boiled Egg
(Gluten-free, dairy-free, nut-free, vegetarian) - Mini Lemon Blueberry Muffin
(Gluten-free, nut-free, vegan) - Orange Passionfruit Brioche
(Orange passionfruit preserve, vanilla custard, nut-free, vegetarian) - Smoked Salmon Focaccia Smoked
(salmon, chive & dill cream cheese, everything bagel spice, nut-free) - Breakfast Breads
(Chocolate marble, cinnamon date, banana bread and blueberry lemon, nut-free, vegetarian) - Assorted Whole Fruit
(Selection may include apple, banana, orange, pear and grapes Gluten-free, nut-free, vegan) - Vanilla Chia Verrine
(Berry preserve, coconut milk, toasted coconut Gluten-free, nut-free, vegan) - Greek Yogurt
(Individual serving Gluten-free, nut-free)
Morning Break
- Granola Bar
(Pumpkin seed, flax, hemp, raisins and coconut oil Gluten-free, nut-free, vegan) - Apple Coffee Cake
(nut-free, vegetarian)
Lunch
- Mediterranean Chickpea Salad
(Diced tomatoes, cucumber, cumin, garlic, sumac and olive oil with lemon & mint dressing Gluten-free, nut-free, vegan) - Quinoa & Spinach Salad
(Fresh herbs and pomegranate seeds with citrus vinaigrette Gluten-free, nut-free, vegan) - Assorted Sandwiches
(Selection may include tuna salad, egg salad, roast beef, brie & cranberry, grilled vegetable with goat cheese & pesto, and curry chicken salad, nut-free) - Chickpea & Avocado Wrap
(Mashed chickpea salad, avocado, cucumber, cherry tomato and cilantro on a gluten-free wrap Gluten-free, nut-free, vegan) - Black Forest Brownie
(Cherry chocolate ganache Gluten-free, nut-free, vegan) - Assorted Nut-Free Baked Goods
(Selection may include chocolate brownie, date square, cheesecake brownie, lemon square, blondie and Nanaimo bar.)
Afternoon Break
- Assorted Cookies
(Double chocolate, chocolate chip and oatmeal raisin, nut-free, vegetarian) - Sunflower Chocolate Chip Cookie
(Gluten-free, nut-free, vegan)
Evening Reception
Passed Hors d’Oeuvres:
- Tandoori Chicken Roulade
(Mango chutney, raita and naan) - Red Quinoa & Avocado Salad Roll
(Carrot, pepper and sweet chili dip Gluten-free, nut-free, vegan) - Savoury Leek Rugelach
(Za'atar and feta Nut-free, vegetarian) - Prawn Crueller
(Pickled cucumber, dill aioli and fried cabbage) - Sesame Nori Yakitori
(Chicken yakitori, scallion and sesame nori cracker Gluten-free, dairy-free, nut-free) - Spinach & Artichoke Dip Spring Roll
(Spinach, artichoke, cream cheese, sour cream, mayonnaise, parmesan and spinach dust, nut-free, vegetarian) - Chicken Chimichanga
(Chicken, green & red peppers, zucchini, coriander and cheddar with chunky salsa, nut-free)
Dessert Platters:
- Truffle Selection
(Irish coffee and strawberry chocolate, nut-free, vegetarian) - Fall Tarts
(Roast plum crumble, pumpkin, cranberry mascarpone and chocolate caramel, nut-free, vegetarian)