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BUFFET À La Carte

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BUFFET À La Carte BUFFET À la carte Choose from various sides, starters and salads, entrées and desserts to create your own special meal, or inquire with our experienced catering team to help guide you. Enhance your event menu with some passed or stationed hors d’oeuvres from our ala carte appetizer menu. SALADS & STARTERS ROMAINE-KALE-SPINACH SALAD medjool dates, candied walnuts, rye croutons and tangerine vinaigrette Vegan/(GF available) ROASTED BEET SALAD asian pears, goat cheese, toasted sunflower seeds and pomegranate vinaigrette GF/V WINTER CHICORY SALAD verjus apples, hazelnuts and honey-dijon vinaigrette GF/(Vegan Available) SIDE DISHES ROASTED WINTER MUSHROOM SOUP garlic, madeira, thyme and herbed focaccia CHINESE FIVE SPICE croutons ROASTED DELICATA SQUASH served hot | Vegan/(GF Available) honey yogurt, spiced almonds GF/(Vegan available) SMOKED ROASTED BABY CARROTS apples, pepitas, sunflower seeds and sorghum molasses glaze GF/Vegan CHARRED CAULIFLOWER preserved lemon, sesame seeds, dried cherries, orange zest and spiced tahini dressing served hot | GF/Vegan OLIVE OIL ROASTED YUKON GOLD POTATOES thyme, garlic and lemon served hot | GF/Vegan V = Vegeterian | GF = Gluten Free ALL MENU ITEMS ARE SERVED ROOM TEMPERATURE UNLESS OTHERWISE NOTED *The Public Health Department requests we note that this particular menu item contains raw or undercooked components and that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness. BUFFET À la carte ENTRÉES SOUTHERN SHRIMP AND GRITS ROSEMARY-DIJON CHICKEN BREAST lemon, smoked paprika, leeks and garlic with lemon, garlic and ginger - 5.5oz - (6 ea) | GF - 6oz - | GF PORCINI CRUSTED LOIN OF BEEF* SMOKED BOURBON PORK LOIN figs and juniper-cabernet sauce with apple-onion compote - 5oz - | GF - 5oz - | (GF Available) TANGERINE LACQUERED SALMON CAMPANELLE PASTA daikon sprouts and scallions butternut squash, sage and toasted - 5oz - | served hot | GF pine nuts Vegan POMEGRANATE BEEF SHORT RIBS with cacao nib-oat granola GOLDEN RISOTTO CAKES - 5oz - | (GF Available) wild mushrooms, caramelized onions, yams, thyme, truffle mascarpone GF/V SPICY CHICKPEA MASALA with cipollini onions, kale, delicata squash and lime scented rice GF/V V = Vegeterian | GF = Gluten Free ALL MENU ITEMS ARE SERVED ROOM TEMPERATURE UNLESS OTHERWISE NOTED *The Public Health Department requests we note that this particular menu item contains raw or undercooked components and that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness. BUFFET À la carte DESSERTS, BITES & BARS GIANDUJA-ORANGE OPERA TORTE LEMON PUDDING CAKE TARTELETTES hazelnut sponge, praline chocolate, raspberry preserves, powdered sugar, lime caramelized orange, ganache and poached crème fraiche pears V V SPICED GINGERBREAD CAKE SAMBUCA TIRAMISU CUPS spiced orange, caramel mascarpone, sunflower ladyfinger sponge, dark chocolate,mascarpone, crisp, and caramel poached pears coffee-marsala infusion and citrus GF/V V DATE-PECAN BARS WINTER PEAR-FRANGIPANE TARTS vanilla, cinnamon and powdered sugar almonds and vanilla-pear caramel V V DARK CHOCOLATE BITES TOFFEE PUDDING CAKES layered with peanut butter and feuillatine crunch butterscotch, crème fraiche and almond V streusel GF/V SHORTBREAD COOKIE SANDWICHES cinnamon, orange, butterscotch chocolate filling CARAMELIA CHOCOLATE SHELLS GF/V honey poached pears, praline ganache and hazelnut crumble GF/V ASSORTED FRESH BAKED COOKIES coconut macaroons, hazelnut linzer, gingersnaps, double chocolate (vegan) SOUTHERN STYLE PECAN “PIE” Vegan molasses, bourbon and crème fraiche V V = Vegeterian | GF = Gluten Free ALL MENU ITEMS ARE SERVED ROOM TEMPERATURE UNLESS OTHERWISE NOTED *The Public Health Department requests we note that this particular menu item contains raw or undercooked components and that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness. CUSTOM PLATED DINNER MENU Below is an example of one of our custom menus. Let our culinary team craft a special seasonal menu designed to fit your event and tastes. All plated dinner packages include choice of two (2) of the following hors d’oeuvres BAKED SPANISH POLENTA filled with roasted corn, smoky spanish idiazabal cheese, shallot confit, pimenton and thyme WILD MUSHROOM TARTELETTES chevre, shallot confit, carrot-celery root salad and chives PASSIONFRUIT GLAZED SALMON skewered with spicy ginger-herb mayo SWEET “PEPPER” GLAZED PORK BELLY SKEWERS cereal streusel and pickled mustard SPICED MUSCOVY DUCK BITES cacao nibs, cassis glaze and roasted apple relish BRAISED SHORT RIB TURNOVERS roasted wild mushrooms, cipolline onions, salsify and golden pastry CHERMOULA SHRIMP SKEWER chilies, mint, almonds, smoked paprika and a cool mango-yogurt sauce FIRST COURSE SMOKED SALMON-HORSERADISH TERRINE apple-endive salad, radishes, celery, sorrel and herbed champagne dressing SECOND COURSE PAN ROASTED SEA SCALLOPS bacon, salsify, potatoes and sherry-shallot jus ENTRÉE COURSE CACAO NIB & PEPPER CRUSTED BISON LOIN porcini mushrooms, celery root purèe, parsnip jam, savory granola and caramelized garlic DESSERT COURSE GIANDUJA-ORANGE OPERA TORTE hazelnut sponge, praline chocolate, caramelized orange, ganache and poached pears pricing depends on menu (Note: Plated meals require chef(s) attendants)* ALL MENU ITEMS ARE SERVED ROOM TEMPERATURE UNLESS OTHERWISE NOTED *The Public Health Department requests we note that this particular menu item contains raw or undercooked components and that the consumption of raw or undercooked potentially hazardous foods may result in foodborne illness. Our chefs love to get creative! If the menu above doesn't quite fit your needs, we are confident our culinary team can find a solution to make your event a success. Please note that all menu items are made from scratch and prepared in a space with nuts, gluten, and other possible allergens. While we will make every effort to accommodate special dietary needs and food allergies, we cannot guarantee preparation free of any allergens. Thank you for your understanding. 206.762.2977 [email protected].
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