CORPORATE EVENT SAMPLE MENUS

CONFERENCE BREAKFAST AND LUNCHEON

CONTINENTAL BREAKFAST BUFFET

Maple glazed pork belly

Black pepper and lemon thyme

Baked french toast with cinnamon and currants

Granola with maple syrup, dried cherries, nuts and seeds

House cultured yogurt with fresh berries

Apple miso sticky buns with brown sugar glaze and walnuts

Orange and ginger scones

Seasonal fruit skewers with mint and pomegranate glaze

BUFFET LUNCHEON

Proteins:

Herb marinated hen breasts with crispy skin

Vadouvan puree, pickled mustard seed

Charred bavette steak with herb garlic rub

Red calcot onions, arugula

Olive oil poached Halibut

Rye crumb, watercress, aromatic herbs

Side dishes:

Savory Bread Pudding

Caramelized onion, sage, Fiscalini cheddar

Strozzapretti pasta salad

Fava leaf pesto, sunflower seeds, pickled spring onion, shaved parmigiana

Char grilled asparagus spears

Cured egg yolk, calabrian chile, black olive tapenade

Snow peas with prosciutto

Lemon oil and white sesame seed

Crisp romaine hearts

Creamy garlic parmesan dressing, shaved radish, charred avocado, grilled sourdough

Peanut butter and chocolate chip cookies

Nectarine Agua Fresca

With achiote and mint

CORPORATE PRODUCT LUNCH GALA MENU

PASSED BITES

Smoked sturgeon rillettes

pickled green strawberry, creme fraiche, rye crisp

Chicken yakitori skewer

grilled baby leek, mirin, ginger

Brioche crouton with hen liver mousse

candied tangerine, chive

Chilled corn soup

yogurt, lemon verbena

Rustic pizzette bianca

Shaved asparagus, cured egg yolk, herb ricotta

Beef tartar

scallion relish, pimenton aioli, horseradish

BAR SNACKS

Sweet potato chips with lime salt

Pimenton roasted almonds with sea salt

Pork cracklings with aleppo chile and fennel pollen

CHARCUTERIE & SALUMI INSTALLATION

Housemade pates and terrines alongside shaved salumi and cured sausages

Assortment of pickled vegetables

inspired seasonally

Rustic olive baguette

Grilled herb toasts

Lavosh crackers

with fennel pollen and black pepper

FARMERS MARKET CRUDITE INSTALLATION

Heirloom radishes, Persian cucumbers, roasted fingerling potatoes nestled in a colorful mosaic of local, seasonal vegetables

Buttermilk herb dip

Caesar dressing

Herb and sunflower seed pesto

Nuoc Cham

Thai chile, lime, fish sauce, coriander

DESSERT CART

Matcha tea panna cotta

Toasted coconut and cocoa nibs

Chocolate pot de creme

With dulce de leche cream and cocoa nibs

Raspberry lemonade bars with shortbread crust Pistachio biscotti

Fennel pollen and dried cherry