Lunch time: Lunch Menus and Lunch Topic Tables

Lunch table topics

Lunch Topic Discussions

Eat, discuss, and learn! Join one of the Lunch Topic Discussion tables and share your insights and questions with fellow attendees. It’s the perfect opportunity to take advantage of every minute of your time at QCon by connecting with peers who are working with the same tools, constraints and challenges you are!

Need inspiration for a project you’re working on? Have an interesting insight to share? Looking for advice on how to solve a problem? 

This is an incredible opportunity to bring up anything you’d like to talk about! You can have unstructured conversations and debates around some of the major topics presented at QCon.

Be sure to check which day your topics are being discussed! 

Topics we will be discussing include:


  • Staff-Plus Engineer
  • Architecture
  • Modern Languages
  • MLOps


  • Platform Engineering
  • Platforms
  • Java
  • Resilient Architectures


  • Cloud Native Development
  • Javascript & Front-Ends
  • Building for Scale
  • AI and ML

Lunch Menus for QCon San Francisco 2023

Enjoy a variety of healthy food choices, including gluten-free, vegetarian and vegan options - there's something for everyone - check the best options for you! Please note the use of provided hand sanitizer is required every time you approach a food station.  

Monday menu | Tuesday menu | Wednesday menu | Thursday menu | Friday menu

(Daily menus are subject to change). V = Vegan, GF = Gluten Free

If you would like to check our full menu proposal for QCon SF 2023, please click here


Monday, October 2nd 

  • Autumn Wild Rice Soup VGF
  • Chicory Salad with Local Citrus, Fennel, Honey Mustard Vinaigrette VGF
  • Lentil Salad with Delicata Squash and Shimeji Mushrooms VGF
  • Chicken Marbella with Prunes, Olives, Capers, Plum Glaze GF
  • Honey Miso Umami Pacific Salmon, Charred Broccolini, Tomatoes GF
  • Vegetable Paella with Butternut Squash, Zucchini, Tomato, Peas, Peppers, Garbanzo Beans, Saffron VGF
  • Herb Roasted Root Vegetables VGF
  • Banana Chia Pudding with Seasonal Berries VGF
  • Rolls and Butter (GF rolls available on request)


Tuesday, October 3rd

  • Midnight Black Bean Soup VGF
  • Fall Greens with Asian Pears, Pomegranate Seeds, Membrillo Vinaigrette VGF
  • Chickpea and Tomato Salad with Kalamata Olives VGF
  • Local Honey and Napa Mustard Roasted Chicken Breast with Apples GF
  • Slow Braised Angus Beef with Root Vegetables GF
  • Far West Fungi Mushroom Bourguignon with Herbed Polenta VGF
  • Steamed Pole Bean, Broccolini, Pea Medley VGF
  • Warm Pear and Fig Crisp with Gluten Free Streusel VGF
  • Rolls and Butter (GF rolls available on request)


Wednesday, October 4th 

  • Roasted Cauliflower and Potato Soup with Rosemary and Lemon VGF
  • Butternut Squash Quinoa Salad with Baby Spinach, Golden Raisins, Balsamic Dijon Vinaigrette VGF
  • Marcella Bean Salad with Fresh Herb Pistou VGF
  • Charred Steak Florentine, Arugula, Olive Oil, Lemon GF
  • Striped Bass Livornese with Crushed Heirloom Tomatoes and Capers GF
  • Gluten Free Pasta with Butternut Squash, Lentils, Beyond Meat Sausage, Spinach VGF
  • Sautéed Zucchini and Squash with Oregano VGF
  • Fall Fruit Salad with Rose Water Infused Vegan Yogurt Dipping Sauce VGF
  • Rolls and Butter (GF rolls available on request)


Thursday, October 5th

  • Butternut Squash Minestrone with Sage, Chickpeas, and Chard VGF
  • Autumn Kale Salad with Dried Fruits, Cider Vinaigrette VGF
  • Sugar Snap Pea Salad with Radish and Mint VGF
  • Maple Glazed Roasted Natural Chicken Breast Agrodolce, Sautéed Kale, GF
  • Seared Pacific Waters Halibut with Castroville Artichokes, Olive Oil Poached Toybox Tomatoes GF
  • Slow Cooked Brown Lentils with Root Vegetables, Broccolini, Tri-Color Quinoa VGF
  • Roasted Baby Heirloom Carrots VGF
  • Rice Pudding with Maple Caramelized Pineapple VGF
  • Rolls and Butter (GF rolls available on request)


Friday, October 6th 

  • Ginger Carrot Bisque VGF
  • Butter Lettuce Salad with Citrus Roasted Beets, Fresh Herbs, Yogurt Dill Dressing VGF
  • Shaved Brussels Sprouts Salad with Honeycrisp Apples, Dried Cranberries, Pepitas, Lemon-Honey Vinaigrette VGF
  • Maple Glazed Roasted Petaluma Chicken Breast, Fennel and Swiss Chard, Whole Grain Mustard Jus GF
  • Roasted Bistro Steak, Mushroom Demi-Glace, Yukon Potato Puree GF
  • Eggplant Involtini with Spinach White Beans, and Mushrooms, Tomato Ragout VGF
  • Steamed Rainbow Cauliflwower with Olive Oil and Fresh HerbsVGF
  • Whole California Strawberries with Vegan Chocolate Dipping Sauce VGF
  • Rolls and Butter (GF rolls available on request)