SPRING DINNER BUFFET
Buffet Main Courses
Crispy Chicken Airline Breast with tricolor squash risotto
Delicata, Kabocha, and butter nut squash Risotto, Brown Butter Truffle sauce
Anticucho Roasted Jidori Chicken Breast
Yuzu salsa criolla (peruvian spices), cilantro
Slow Roasted Porchetta
Pork Belly wrapped tenderloin with a kumquat chimichurri
Slow Roasted Sirloin Cap
Grilled Artichoke hearts, artichoke chips, balsamic brown butter glaze
Grilled leg loin of Marin lamb
Carved and sliced thin. With minted baby carrots, fresh peas and rosemary jus
Lobster Claws, Fennel and Grilled grapes
Main Lobster Claws, Shaved Fennel, Grilled grapes, Belgian endive
Rosemary skewered Alaskan Halibut cheeks
grilled and served with arugula, preserved lemon, and green olives
Pan Seared Branzino with Celery root and Fennel Brandade
Baby turnips, Turnip greens, Dill Mustard sauce.
Miso Anticucho grilled Pacu Fish Ribs
Green onions, Aji Panca Marinated, Spiced Bok Choi
Roasted Vegetable Quinoa Salad with Feta Dressing
gold and crispy quinoa, roasted cherry tomato, eggplant, shemiji mushrooms, global carrots, and miso honey
glaze.
Wild Mushroom Raviolo
with parmesan nage and roasted baby heirloom tomatoes
Eggplant lasagna with roasted vegetables and pesto
Baked between layers of handmade pasta sheets, fresh mozzarella, aged parmesan, and a light tomato basil
sauce
English pea rissotto
with wild mushrooms and shaved Pecorino
Buffet Sides and Salads
Crushed New Potato’s with caper berries
Roasted potatoes and Garlic, crushed pink pepper corns and caper berries
Mixed Cauliflower with ricotta and capers
Roasted cauliflower and Romanesco, caper ricotta, pine nuts, golden raisins
Roasted sweet Nantes carrots
with braised pistachios, chervyl, white wine and creamery butter
Grilled asparagus marinated with black truffle, riccotta salata
shaved spring onions, and lemon
Macaroni with Tallegio cheese, truffle oil,
English peas and morel mushrooms
Artichokes Barigoule
Provencale baby artichoke stew with glazed pearl onions, carrots, white wine and fresh bay leaf
Charred Haricot Verts
sauteed with shallots, soy/sake sauce, and Bonito Flakes.
Flash Fried Snap Pea and Cauliflower Gratin
port saute, aji panca bechamel, and herb panko
Red Quinoa and Watercress salad
Sumac, Pickled shallots, Lemon mustard
Vinaigrette
Butter lettuce with aged balsamic vinegar,
strawberries, mint, and candied pecans
Oak Leaf Salad with Miso Mustard Vinaigrette
caramelized walnuts, & cana d’ cabra
Warm fingerling potato salad
Roasted fingerling potatoes tossed with melted leeks, frisee and warm mustard vinaigrette
Gem Caesar Salad
with bagna cauda croutons , and shaved grana padano
Toasted Farro, Feta, and Golden Beet Salad
frisee,pickled tarragon, roasted pecans, citrus viniagerette
Warm Bloomsdale Spinach and Pancetta Salad
jimenez viniagerette, red onions, foccacia croutons , and 62 degree farm egg