CHICKEN CLUB
All-natural chicken, nitrate free bacon, pepper jack cheese, tomato, avocado, spinach, chipotle mayo, drilled on ciabatta

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BELLA

Marinated and roasted portobello mushrooms, goat cheese, roasted red peppers, basil pesto and spinach

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BLT

Nitrate free bacon, tomatoes, lettuce and mayo on toasted whole wheat

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VEGANSAURUS REX
Vegan seeded bread, vegan mayo, hummus, avocado, bell pepper, tomato, cucumber, lettuce, pickled red onion

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VEGGIE SALAD

Organic greens with red bell peppers, cucumber, carrots and tomatoes with either vinaigrette or blue cheese dressing
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COBB SALAD

All-natural chicken, avocado, hardboiled egg, nitrate free bacon. Blue cheese crumbles, tomatoes and organic greens with bleu cheese dressing,

All sandwiches come with chips. GF bread options available

Curry crab strudel

Oven roasted shrimp with spicy cocktail dipping sauce

Ham and Gruyere bites

Vegetarian spring rolls with peanut dipping sauce

Wild mushroom in phyllo cups

Spinach and sun dried tomato Purses

Mini goat cheese triangles with tomatoes and olives

Lump crab, avocado and cilantro tostados

House cured and smoked salmon and dill on toasted brioche

Smoked pork and golden raisin empanadas

Pulled beef barbacoa popovers

Sesame chicken with dipping sauce

House cured smoked salmon canapés

Conch fritters with sweet and spicy dipping sauce

Grilled sesame crusted Ahi tuna with ponzu sauce

Roasted scallop and scallion dumpling with plum dipping sauce

Bacon wrapped quail roulades on brioches toast

Skewered grilled shrimp stuffed with jalapeño wrapped with bacon

Ginger, mushroom and watercress won tons served in Chinese soup spoons

Apple, blue cheese, pancetta and hazelnut in endive leaves

Spinach, gorgonzola and pear stuffed mushroom

Smoked salmon rolls

Seared tuna with tropical salsa Prosciutto wrapped greens

Garlic lemon roasted shrimp cocktail with jalapeno dipping sauce

Chicken satay with spicy peanut sauce

Peanut crusted quail roulade on herb brioche

Braised beef and foie gras popovers

Mozzarella, cherry tomato and basil tartlettes

Vidalia onions, bacon and leeks tart with truffle sauce

Maytag blue cheese and apple tart with mixed greens

Endive and prawn tatin

Lobster salad in Savoy cabbage wrap, fried sweet potato and beets, lemon butter dressing

Salmon tartare on a bed of cucumbers with dill sauce

Scallop and artichoke tart tatin

Spinach, grape tomatoes and basil salad with candied walnuts, orange fennel vinaigrette

Couscous and grill vegetable salad

Baby greens with mango and marinated purple onions, citrus vinaigrette

Spinach and summer squash salad with capers and parmesan, truffle oil and lemon dressing

Frisee, arugula salad with crisp potato, feta cheese and olives, extra virgin olive oil drizzle

Baby romaine salad with crispy prosciutto and parmesan shavings, chipotle vinaigrette Baby greens with mango and strawberry vinaigrette

Mixed greens with goat cheese and orange fennel seed vinaigrette

Grilled hearts of romaine with blue cheese vinaigrette

Frisee, watercress, red apple and spiced walnut salad, balsamic basil vinaigrette

Mixed greens with orange sections, orange vinaigrette Arugula, spinach, pears and prosciutto salad, parmesan shavings and truffle oil lemon juice drizzle

Nicoise salad with sesame seed crusted tuna loin

Jicama, carrot and red cabbage salad, anise lime vinaigrette

Mesclun salad with hazelnut crusted goat cheese, herb vinaigrette

Heirloom tomatoes, basil and mozzarella di bufala, truffle vinaigrette

Beet, carrot and goat cheese Napoleon with fennel and curry oils

Watercress, frisee and radicchio, grilled figs, orange champagne vinaigrette Pan seared scallops with grill bok choy, spicy hoisin sauce

Grilled hearts of romaine lettuce, crispy prosciutto, Ceasar dressing

Mango ginger glazed beef tenderloin with Dijon chive mayonnaise and garlic jus

Dry mushroom crusted pork tenderloin with cilantro garlic aioli

Smoked pork loin, sliced thin, brandy reduction

Agave and basil cured salmon filet, roasted pepper and corn chutney or mango avocado chutney

Pesto stuffed chicken roulade with rosemary jus

Braised breast of chicken with mushroom, tomatoes, sugar pears and lemon, brown rice

Herbs de Provence roasted tenderloin of Angus beef, with blue cheese mayonnaise and silver dollar rolls

Truffle butter roasted tenderloin of Angus beef, with mustard horseradish sauce and silver dollar rolls

Agave grilled salmon with citrus salsa verde

Herb and pepper crusted roulade of flank steak stuffed with artichokes, spinach and sundried tomatoes

Scallion crusted Ahi tuna with broccoli florets, bell pepper; wasabi mashed potatoes and toasted sesame sauce

Sundried tomato risotto with grilled seasonal vegetables

Breast of chicken stuffed with pesto, baby vegetables and fingerling potatoes, basil sauce

To Get Started

BROWN BUTTER AND BURRATA CROSTINI
with fresh sage

FRIED GREEN TOMATO “BLT”
fried green tomatoes with citrus hollandaise + crumbled bacon

JUMBO LUMP CRAB + MANGO SALAD
served on a wonton chip garnished with cilantro

Buffet

VARIETY OF TEA SANDWICHES
TURKEY, APPLE + GOAT CHEESE
on cranberry orange bread
OPEN FACED CUCUMBER AND RADISH
with red pepper mayonnaise
CLASSIC PIMIENTO CHEESE

SMOKED SALMON + CAVIAR
served with traditional accouterments

BABY LAMB CHOPS
with chutney and minted jelly

WILD RICE WITH CRANBERRIES, ORANGES, TOASTED PECANS, AND SLICED GRAPES

SELECTION OF ARTISANAL CHEESES
DRIED CHERRIES, SLICED GREEN APPLES
HAZELNUT BRITTLE + TOASTED MARCONA ALMONDS
LOCAL HONEY
CRISPY FLATBREAD + BAGUETTES

Desserts

CURRENT SCONES FILLED WITH LEMON DEVONSHIRE CREAM

TINY VANILLA BEAN TARTS
garnished with fresh fruit

CHOCOLATE CHIP BLONDIES
with semi-sweet chocolate + crushed cashews

COCKTAIL HOUR

The following items can be passed butler style or set out for self-serve

HERBED GOAT CHEESE
with heirloom tomato relish on a parmesan crisp

ROSEMARY CASHEWS + CARAMELIZED ALMONDS

GUAVA GLAZED PORK TENDERLOIN SANDWICHES BITES
on cheddar biscuits with peach relish

CHARRED SEASONAL CRUDITES
sundried tomato dip, green goddess + tzatziki

OPEN FACED CROSTINI

SELECTION OF ARTISANAL CHEESES,
MARINATED ARTICHOKES + OLIVES
RED PEPPER JELLY, ARTISANAL HONEY + PESTO
CRISPY FLATBREAD + SLICED BAGUETTES

STRAWBERRY TARTARE
with fresh thyme

AN ASSORTMENT OF SKEWERS

Caprese Salad Skewers

Vegetable Kabobs

Tropical Fruit Skewers

DINNER

THE FOLLOWING SALADS CAN BE SERVED FAMILY STYLE

ARUGULA SALAD
Clendenen apples, pecans, local smoked bacon, poppy seed vinaigrette and Shaft's Blue Cheese

SHAVED BRUSSELS SPROUT SALAD
with lemon aioli + crushed hazelnuts

HEIRLOOM TOMATOES
with Fresh Mozzarella de Buffala and Fresh Basil

House made dinner rolls and herbed butter

DINNER BUFFET

Grilled Harris Ranch Tri-tip

Citrus Marinated Flank Steak

Grilled tenderloin of Angus Beef

with maître d’ butter + crispy tobacco onions and the following toppings:

bleu cheese butter, black pepper, horseradish sauce

Pesto Chicken Melt

Rocky’s all-natural chicken sliced and topped with Mozzarella cheese, pesto and sundried tomatoes

Mediterranean Chicken

marinated in white wine, sundried tomatoes, capers, figs, balsamic vinegar

Napoleon of grilled local squashes and roasted bell peppers

Summer succotash and garden chimichurri

Mashed potato bar served with assorted toppings to include cheddar cheese, bacon, caramelized onions, sour cream and green onions

Passed Hors d’Oeuvres

BRIE + PAPAYA QUESADILLAS
crisped tortilla wedges filled with brie, papaya, and roasted chiles

SEARED POLENTA CAKE
topped with wild mushroom, sage + balsamic vinaigrette

SHRIMP COCKTAIL
boiled shrimp + cocktail sauce

First Course

LOCAL FLAVORS’ FABULOUS SALAD
radicchio + baby field greens tossed with scallions, red onions, cayenne pecans + blue cheese with light raspberry vinaigrette

HOMEMADE YEAST ROLLS
CRISPY FLATBREAD
POPPYSEED BUTTER

Entrée Course

SCALLOPINI OF CHICKEN
artichokes, capers + white wine sauce

CELERY ROOT + POTATO GRATIN
a hint of garlic, fresh rosemary + gruyere cheese

SAUTÉED BABY SPINACH
herbed vinaigrette

Dessert Course

FRENCH ALMOND + APPLE TART
with an almond cream, baked to golden brown perfection + served with fleur de sel caramel drizzle, fresh blueberries + vanilla scented whipped cream

Station One

PLATEAU DE FRUITS DE MER

presented with lemon wedges, crackers, tomatillo-horseradish sauce, mustard mayonnaise, mango salsa, creole remoulade + traditional cocktail sauce

CRAB CLAWS AND JUMBO LUMP CRAB MEAT

ROASTED SHRIMP COCKTAIL

OYSTERS ON THE HALF SHELL served with mignonette sauce

Station Two

SALAD OF PETITE ROMAINE HEARTS

with ruby red grapefruit, avocados, toasted Marcona almonds and parmesan vinaigrette

TUSCAN STYLE GRILLED FILET

with arugula, cracked black pepper, grilled radicchio + balsamic cipollini onions sliced and serve warm to room temperature

COMPOSED VEGETABLE PLATTER

BUTTERNUT SQUASH GALLETTE with melted gruyere

VEGETABLE FARRO SALAD with sugar snap peas, sliced cherry tomatoes + roasted red onion

ROASTED RED + YELLOW BEETS with charred green onions + hazelnuts

Station Three

FRENCHED LAMB CHOPS roasted with lemon zest, fresh parsley, garlic+ bread crumbs

COMPOSED VEGETABLE PLATTER

HARICOT VERTS SALAD with French feta cheese, toasted almonds + champagne mustard vinaigrette

GARLIC CROSTINI with melted leek + fennel confit

CARMELIZED SHALLOTS roasted slowly in red wine + thyme reduction