Buffet Stations
(sample menu) |
Local Farmers Spring Station | |
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| Rosemary Roasted Baby Lamb Chops with a Tomato Olive Concasse | ||||
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| Local Halibut with Spring Fennel Coulis and Orange, Olive and Caper Relish | ||||
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| Housemade Pea Ravioli Fresh Spring Peas and Ricotta Stuffing Pea Tendrils, Torn Basil and Grana Padano | ||||
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| Artichoke Gratin with Pan de Mie Breadcrumbs | ||||
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| Delta Asparagus, Radish and Sweet Onion Salad Spring Herb Vinaigrette | ||||
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Autumn Carving Station | |
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| Whole Filet of Stuffed Beef Tenderloin Roasted Garlic Bread Stuffing with Chestnuts, Sage and Pancetta | ||||
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| Melted Leek and French Crottin Chevre Tart | ||||
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| Creamy Little Gem Caesar Salad with Oven Dried Tomato And Warm Bacon Parmigiano Bread Pudding "Croutons" | ||||
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| Twice-baked Yukon Gold Potatoes with Horseradish Crème Fraiche, Chives and Smoked Sea Salt | ||||
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| California Bread Basket Housemade Olive Oil Rolls, Breadsticks & Flatbreads | ||||
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Asian Station | |
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Wok Seared "Shaking Beef"
served over Watercress Shiitake Mushrooms and Onions Lime dipping Sauce | ||||
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| Thai Barbecue Chicken Breast marinated in Garlic, Coconut Milk, Soy Sauce and Ginger | ||||
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Thai spiced Dungeness Crabcakes with Ginger-Lemongrass Aioli | ||||
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Chinese Black "Forbidden" Rice with Shaoxing Wine and Toasted Sesame | ||||
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| Tropical Prawn Salad Pineapple, Melon, Papaya and Avocado served with a Lime-Macadamia Cream | ||||
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| Corn, Ginger and Kaffir Lime Soup with a "Swirl" of Coconut Milk in a demitasse cup | ||||
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Due to the seasonal nature of the fresh ingredients that we use, substitutions may be necessary. |
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Buffets