40 Plated Lunch Artisan rolls and butter, freshly brewed coffee, decaffeinated coffee, a selection of teas and iced tea are included. Plated Lunch First Course (Choice of One) Organic baby leaves, heirloom tomatoes, julienne fennel, roasted hazelnut, cranberry, Humboldt fog goat cheese, white balsamic dressing (GF, V) Baby gem Caesar radicchio salad, marinated olives, country bread crouton, creamy Caesar dressing Butter leaf lettuce, poached pear, roasted beet, Manchego cheese, homemade granola, Persian cucumber, Champagne dressing (V) Belgium endive, baby arugula, rainbow quinoa, roasted cauliflower, ricotta salata, orange segment, tarragon dressing (GF) Mediterranean salad with chopped romaine lettuce, crumbled feta Sliced roma tomatoes, nicoise olives, artichoke hearts and lemon emulsion Farro beet salad, marinated red and gold beets, frisee, stone fruit, pistachio dust, roasted shallot vinaigrette (V) Panzanella salad, herb toasted croutons, bocconcini mozzarella and petit basil aged balsamic dressing Second Course (Choice of One) Organic grilled chicken breast, mushroom faro risotto, broccolini madeira wine sauce Fresh herb crusted pan seared chicken breast, mascarpone soft polenta, braised Swiss chard, porcini cream sauce Grass fed grilled petit tenderloin, roasted garlic mashed potato, green bean, blistered tomato, malbec wine reduction (GF) Homemade rigatoni pasta with short rib ragu Slow roasted short ribs, creamy herb risotto, honey glazed heirloom carrot, crispy shallot, braising essence (GF) Pan seared Atlantic salmon, corn ragout, garlic wilted spinach, citrus beurre blanc (GF) Pan seared snapper with green pea, asparagus, fregola serde, pistachio gremolata Vegan lasagna, wild mushrooms, lentils, plant-base meat, cashew ricotta, pomodoro sauce (V)
Banquet-Menu
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