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Buffet Reception

Piedmontese Braised Creekstone Beef, Caramelized Red Cipollini Onions
Parsley Root Puree, Horseradish Salsa Verde

Fulton Valley Farms Chicken Breast Saltimbocca
Stuffed with Morel Mushrooms, Fava Leaves
Green Garlic and Scallion Soubise

Grilled Sonoma Lamb Sirloin, Cannellini Bean Ragout,
Tomato Olive Relish, Maldon Salt

Wild Fennel and Coriander Crusted King Salmon,
Blood Orange-Pine Nut Relish

Housemade Castroville Artichoke Tortellini
Baby Fennel, Oven Dried Tomatoes, Braised Artichokes
Agrumato Lemon Oil, Pepato Cheese

Chanterelle and Melted Leek Tart, Cypress Grove Truffle Tremor Cheese,
Sage, Arbequenia Extra Virgin Olive Oil

Zuckerman's Asparagus, Burrata Cheese, Hazelnut Breadcrumbs,
Calabrian Chile, Warm Garlic Vinaigrette

Heirloom Quinoa and Baby Beet Salad
Cara Cara Oranges, Wild Arugula,
Goat Cheese, Forum Red Wine Vinaigrette

'Colors of Spring' Salad
Baby Kales, Chards, and Mustards
Golden Pea Sprouts, Purple Cress, Fava Leaves
Black Spanish, Easter Egg
Watermelon Radishes

Housemade Breads:
Focaccini Olive Oil Rolls, Sea Salt Breadsticks,
Corn Chive Madeleines, Caramelized Onion Flatbread