BUFFETS

All buffets can be customized especially to your taste,
style and budget.

The Bounty Buffet

• Grilled Asparagus Tips and shaved Parmesan tied together with Chive, drizzled with Truffle Oil
• Smoke Salmon and Arugula served on Mini-Potato Pancakes with Créme Fraîché & Shallot Slices
• Phyllo Triangles, filled with Feta and fresh Chive
• Lemon Chicken Crepe Roulades, with Lime and Chipotle Cream Cheese, garnished with Cilantro and a Mild Pepper Sauce

• Filet Mignon — Marinated with homemade Barbecue Sauce and local-brewed Stout, pan-seared and roasted, served with a Stout and Beef Demi Glaze Sauce
• Sea Bass dusted with Seasoned Rice Flour, pan-seared and served with a Chardonnay Beurre Blanc Sauce garnished with Crispy Leeks.

• Purple Potato Gratin – A thick creamy gratin with Fontina Cheese, White Wine, Garlic, Shallots, and a hint of Thyme
• Garlic Mashed Potatoes or Roasted Yukons
• Sautéed Blue-Lake Green Beans

• Butter Lettuce and Jicama Salad with a Champagne, Thyme and Olive Oil Dressing
• Baby Spinach and Red Onion with a Blood Orange and Gorgonzola Vinaigrette

Chicken and Pork Buffet

• Smoked Salmon Zest of Lemon and Herb Butter on Pumpernickel Bread
• Blue Cheese Tartlets with a flaky Butter Parmesan Crust Caramelized Onion, callion, Italian Parsley

• Chicken Breast Stuffed with Herbs, Feta Cheese, and Breadcrumbs, pan-seared and roasted, served with a Honey Mustard Demi-glaze
• Roast Pork Loin, seared and baked, braised with a Vegetable Stock, White Wine, Rosemary, Thyme, and Maripoix, served with its juices from the oven — this pork loin is succulent.

• Israeli Couscous prepared with Chardonnay, Butter and Herbs
• Garlic Mashed Potatoes
• A Medley of sautéed and grilled Vegetables

• Three Bean and Goat Cheese Salad served on Mixed Greens and Spinach, tossed with Olive Oil, Herbs, finely Chopped Garlic, Red Wine Vinegar and Olive Oil
• Baby Spinach and Fresh Roasted Beets with an Orange Vinaigrette, Red Onion and shaved Assiago Cheese

Party Buffet

• Fried Chicken Curry Puffs with a Curry Cucumber Yogurt Dip
• Dungeness Crab Stuffed Crimini Mushrooms and Mini Maripoix
• Grilled Veggie Terrine with Gruyère and a Chive-infused Olive Oil

• Salmon Filet pan-seared and roasted on Rosemary Branches with a White Wine, Butter and light Ginger Sauce
• Pesto and Cream Lasagna with Three Cheeses, Crimini Mushrooms and sautéed Spinach

• Herb and Garlic Roasted Yukon Gold Potatoes
• Blue-Lake Green Beans

• Arugula Salad with roasted Red Bell Pepper Vinaigrette, thinly sliced Fennel and Orange Sections
• Baby Spinach and Red Onion, with a Blood Orange and Gorgonzola Vinaigrette

• Cheese Cake with a White Chocolate layered Caramel Top, and Graham Cracker Crust, served with a drizzle of Caramel and Cognac Sauce

Vegan Buffet

• Stuffed and baked Crimini Mushrooms with Black Truffle Oil — Breadcrumbs, Herbs, Garlic, Shallot and Chardonnay
• Black Olive and Sun-Dried Tomato Crostini topped with roasted Garlic Foam
• Crudités — A colorful assortment of Organic Fresh Veggies from local growers, served with a roasted Red Bell Pepper Hummus Dip.

• Carrot and Ginger Soup, garnished with fresh Fennel and Toasted Pine Nuts
• Sonoma Organic Mix Baby Greens with a Smooth-creamy Balsamic Vinaigrette

• Putanesca Polenta Stack — Layered with a thick Red Wine, roasted Tomato and Herb Marinara; sautéed Spinach, Zucchini, Sweet Onion, and Garlic. Finished with a chiffonade of Purple Basil and an Olive Taponade.
• Summer Potato Pizza with a Thyme Crust, Roasted Garlic and Rosemary Baked Potato

• Saffron Israeli Couscous prepared with Sparkling White Wine, Shallots and Garlic
• Blue-Lake Green Beans sautéed with Shallot and Herb