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Buffet

Local Farmers Spring Station

Rosemary Roasted Baby Lamb Chops
with a Tomato Olive Concasse

Local Halibut with Spring Fennel Coulis
and Orange, Olive and Caper Relish 

Housemade Pea Ravioli
Fresh Spring Peas and Ricotta Stuffing
Pea Tendrils, Torn Basil and Grana Padano

Artichoke Gratin with Pan de Mie Breadcrumbs

 Delta Asparagus, Radish and Sweet Onion Salad
Spring Herb Vinaigrette

 
 

Autumn Carving Station

Whole Filet of Stuffed Beef Tenderloin
Roasted Garlic Bread Stuffing with Chestnuts, Sage and Pancetta

Melted Leek and French Crottin Chevre Tart

Creamy Little Gem Caesar Salad with Oven Dried Tomato
And Warm Bacon Parmigiano Bread Pudding "Croutons"

Twice-baked Yukon Gold Potatoes
with Horseradish Crème Fraiche, Chives and Smoked Sea Salt

California Bread Basket
Housemade Olive Oil Rolls, Breadsticks & Flatbreads

 
 

Asian Station

Wok Seared "Shaking Beef" served over Watercress
Shiitake Mushrooms and Onions
Lime dipping Sauce

Thai Barbecue Chicken Breast
marinated in Garlic, Coconut Milk, Soy Sauce and Ginger

Thai spiced Dungeness Crabcakes
with Ginger-Lemongrass Aioli

Chinese Black "Forbidden" Rice
with Shaoxing Wine and Toasted Sesame

Tropical Prawn Salad
Pineapple, Melon, Papaya and Avocado
served with a Lime-Macadamia Cream

Corn, Ginger and Kaffir Lime Soup
with a "Swirl" of Coconut Milk
in a demitasse cup