VEGETARIAN DELIGHTS
Heirloom Tomato and Manchego Croustini- with tequila caramalized shallots
Charred Asparagus- with frisee and poached egg
Charred Black Bean Empenadas- with lime crema
Vegan Ethiopian Meal- on Injara
Shaved Golden Beets, Pineapple- with heirloom tomatos, beet oil - meyer lemon vinaigrette with chervil and edible orchids
BUFFETS AND WEDDINGS
Fall Buffet
Spicy Nuts & Warm Assorted Olives
Assorted Cheese, Procuitto Parma, Breadsticks & Crackers
Apricot Toasted Almond Baked Brie
Sliced Crusty Baguette
Procuitto Stuffed Wrapped Dates with Goat Cheese
with Balsamic Gastrique, Chocolate Smoked Salt
Farmer’s Market Charred Crudités Basket
Fennel, Asparagus, Mini Peppers, Shitake Mushrooms,
Heirloom Carrots, Baby Japanese Eggplant, Baby Squash, Broccolini, Radishes, Bull’s Eye and Golden, Red Beets
Non – Dairy Meyer Lemon Whipped Garlic & Herb Dip
Spicy Pumpkin Soup
Maple Creme Fraiche Drizzle, Pumpkin Oil, Cilantro Tequila Lime Grilled Shrimp Spiced Pipita & Rare white & Red Pomegranate Seeds
served in shot glasses
Grass Fed Mini Beef Sausage Pigs in the Blanket
Honey Grainy Mustard Jalapeno Dip
Mediterranean Lemon & Herb Chicken Skewers
Grass Fed Beef Crostini
Organic Avocado Sweet White Corn Chimmichurri
Chocolate Chip Cookies, Salted Caramel & Lemon Bars, Truffles, Strawberries and Dark Chocolate Covered Nuts
Birthday Buffet
Passed Hors d'oeuvres
Andelusian Yello Heirloom Tomato Gazpacho Shots with
Serrano Chipotle Lime Grilled Shrimp
Quince with Manchego & Mint Skewers
Amuse Bouche served in Chinese Spoon
Pan Roasted Duck Breast
Plum Wine Poached & Torched Plum
Cucumber, Candied Ginger
First Course
Warm Wild Mushroom Salad with White Beans,
Roasted Red Pepper, Shallots
Crumbled Goat Cheese, Warm Roasted Garlic Sherry Vinaigrette
Second Course
Harissa Pan Roasted New Zealand John Dory
Beluga Lentils with Wine
Garlic Braised Rainbow Chard
Heirloom Tomato Consommé
Oven Roasted Baby Tomatoes
Third Course
Birthday Cake
GOURMET DISHES
Miso Glazed Arctic Char1 in Dashi Broth with cucumber
Salmon Sashimi Salad-diakon, wasabi and red tobiko, Shiso and freshed squeezed Yuzu
Grilled Wild King Salmon- with lemon thyme and meyer lemon oil
Salmon Tartar- on Peruvian Purple Potato, Meyer lemon Creme Fraiche and Lime Cariar, salmon caviar and chive oil
Home Smoked Salmon Salad- with farm to table vegetables
John Dory- with Peruvian potato, fennel, sorrel & ramps, parsnip puree with cilantro oil and fennel pollen
Diver Scallop- with toasted cauliflower chip, vanilla-truffle infused balsamic reduction and shaved white truffles
Grass-Fed Filet and Uni- on Chinese mustard parsnip puree and gluten-free sesame biscuit, Fois Gras and baby heirloom breakfast radish
Sauteed Scallops- on parsnip puree with cilantro pesto and spicy mayonaisse
