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