As travel returns and people look ahead to events, hotels and resorts recognize guests’ priorities and palates have shifted, with wellness and health more top of mind than ever before. Knowing a simple salad won’t satisfy attendees, The Westin Hilton Head Island Resort & Spa and banquet chef Jeff Capurso debuted a refreshed menu to nourish the body, stimulate the tastebuds and fuel guests with energy.

The culinary team is taking a wellness-forward approach to reinvent classic cuisine with modern gastronomical techniques, including protein-packed plates and bites to satisfy attendees through days of meetings and events.

Highlights of the snack menu, designed to energize and motivate, include:

• Pistachio energy bites
• Avocado toast on oat-nut bread
• Pineapple, beet and lemon shooters
• Almond milk overnight oats, cinnamon, dried apples and coconut flakes
• Orange, grapefruit and hibiscus slushy
• Blueberry super shot
• Grapefruit, ginger and mint shooters
• Almond butter chocolate tartlets
• Parmesan pine nut honey crisp
• Soybean hummus topped with flax, chia, pumpkin and sesame seeds, grilled whole wheat pita

Highlights of the plant-based menu include:

• Artichoke and chickpea “crab” cake with citrus tarragon remoulade, brioche bun
• Ceviche of compressed watermelon, avocado and crispy leeks
• Jackfruit pulled pork with house peach BBQ, jalapeno slaw and a buttermilk biscuit
• Pan-seared Yassa tofu with West African peanut stew, Acha
• Orecchiette Bolognese with lentils, pine nuts, oyster mushrooms, San Marzano tomatoes and cinnamon basil cream
• Forbidden rice stir fry with purple cabbage, soy curls, JUST egg, snow peas and ginger tamari glaze