Buffet Stations
(sample menu) |
California Station | |
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| Marin Sun Farms Braised Beef Short Ribs on a Bed of Parsley Root Puree with Sherry Reduction | ||||
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| Fennel-rubbed Atlantic Salmon Batons smoke-roasted in Taste's ovens Blood Oranges, Olive and Caper Relish | ||||
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Housemade Italian Mascarpone Potato Ravioli
with Wild Mushrooms and Parmesan Foam | ||||
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| Melted Leek and French Crottin Chevre Tart | ||||
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| Corn and Arugula Salad with Red Onion Vinaigrette | ||||
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Mediterranean Station | |
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| Rosemary Roasted Baby Lamb Chops with a Tomato Olive Concasse | ||||
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Squab Bastilla
Aromatic Vegetables with Saffron in Phyllo, dusted with Powered Sugar and Cinnamon | ||||
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| Toasted Farro Salad with Feta, Sweet 100's, Cucumber and Oregano | ||||
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| Arugula and Endive Salad with Oranges, Sicilian Olives, Fennel Dried Figs, Grana Padano and Sherry Vinaigrette | ||||
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| Hummus, Taramasalata and Tzatziki with Housemade Mediterranean Flat Breads and Grilled Pita | ||||
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Asian Station | |
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Wok Seared "Shaking Beef"
served over Watercress Shiitake Mushrooms and Onions Lime dipping Sauce | ||||
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| Thai Barbecue Chicken Breast marinated in Garlic, Coconut Milk, Soy Sauce and Ginger | ||||
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Thai spiced Dungeness Crabcakes with Ginger-Lemongrass Aioli | ||||
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Chinese Black "Forbidden" Rice with Shaoxing Wine and Toasted Sesame | ||||
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| Tropical Gulf Prawn Salad Pineapple, Melon, Papaya and Avocado served with a Lime-Macadamia Cream | ||||
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| Corn, Ginger and Kaffir Lime Soup with a "Swirl" of Coconut Milk served in a demitasse cup | ||||
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Due to the seasonal nature of the fresh ingredients that we use, substitutions may be necessary. |
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Buffet Stations