Assorted Pastries & Muffins
Granola Bars
Selection of Yogurts
Fresh Fruit Platter
Add an Egg Scramble:
Egg Scramble With Fromage Blanc & Fresh Herbs
Egg Scramble With Chicken Apple Sausage & Gruyere
Egg Scramble With Black forest Ham & White Cheddar
Egg Scramble With Roasted Potatoes, Sweet Peppers & Cheddar
Egg Scramble With Spanish Chorizo & Manchego
Juices, Assorted Sodas, Iced Tea & Lemonade
Coffee, Hot Tea & Citrus Water Pillars
(Includes House Chips & Cookies or Brownies)
PLEASE CHOOSE THREE SANDWICHES:
(Served Plattered)
Grilled Organic Chicken Salad on Butter Croissant
Walnuts, Grapes, Red Onions & Fresh Herbs
Oven Roasted Beef & Tillamook Cheddar
Sweet Dried Walla Walla Onions, Beef Steak Tomatoes & Horseradish Aioli
Caprese Salad on Demi Baguette
Buffalo Mozzarella, Vine Ripened Tomatoes, Hass Avocadoes & Sweet Basil
Balsamic Mayo
Oven Roasted Cajon Turkey Breast with Gruyere
Field Greens, Vine Ripened Tomatoes, Sliced Red Onions & Dijon Aioli
Italian Grinder
Black Forest Ham, Gypsy Salami, & Provolone
Field Greens, Vine Ripened Tomatoes, Italian Peppers, Walla Walla Onions
Parmesan Focaccia
Grilled Eggplant & Fire Roasted Zucchini Panini
Aged White Cheddar & Pesto Remoulade on Sourdough
Sides
PLEASE CHOOSE TWO:
Italian Penne Pasta Salad
Tear Drop Tomatoes, Sweet Basil, Nicoise Olives, & Feta Cheese
Roasted Fingerling Potato Salad
Asparagus, Sweet Corn, Caramelized Shallots & Smoked Bacon
Watermelon Salad
Fresh Mint, Feta & Honey Balsamic Drizzle
Classic Caesar Salad
Hearts of Romaine, Roasted Pepper Relish, Croutons & Shaved Parmesan
Chilled Baby Green Bean Salad
Roasted Garlic & Crushed Roma Tomatoes
Ahi Tuna Tostada
Chipotle Crema, Soy Glaze, Avocado Corn Relish
Crispy Honey Prawns
Toasted Pistachio & Sesame Crust
Smoked Salmon Tartare Cones
Meyer Lemon & Dill Crème Fraiche, Tobiko Caviar
Buttermilk Fried Chicken Skewers
Herb Crème Fraiche
Duck Confit Spring Rolls
Apricots, Cranberries & Nevada Mine Shaft Blue Cheese
Grilled Filet Mignon Bites
Roquefort Crema
**Goat Cheese Mousse Tartlets
Heirloom Tomato Bruschetta, Basil & Pine Nuts
**Roasted Cauliflower & Parsnip Bisque Shooters
Truffle Corn Crème Fraiche
**Drunken Cherry & Mascarpone Tartlets
Herb Salad
Mini BLT Bites
Apple Wood Smoked Bacon, Heirloom Tomatoes
Roasted Garlic Aioli, Toasted Sour Dough & Micro Greens
Parma Prosciutto & Taso Ham Quesadilla
Aged White Cheddar & Port Crème Fraiche
(To be served in Martini Glasses)
Chopped Salad
Crispy Prosciutto, Avocado & Cherry Tomatoes
Lemon Truffle Vinaigrette
Classic Caesar Salad
Organic Hearts of Romaine
Garlic & Parsley Ciabatta Croutons & Shaved Parmesan
Caprese Salad
Cherry Heirloom Tomatoes, Buffalo Mozzarella
Fresh Basil, E.V.O.O & Balsamic “Caviar”
Prosciutto & English Pea Mac & Cheese
Gruyere & Toasted Bread Crumbs
Gemelli Pasta with Sauteed Spot Prawns
Oven Roasted Tomatoes, Asparagus Tips
Toasted Pine Nuts & Meyer Lemon Crema
Lobster Mac & Six Cheese
Scallions & Toasted Bread Crumbs
Bowtie Pasta with Ground Veal
Wild Mushroom Ragu
Shaved Pecorino & Fresh Herbs
Fusilli Pasta with Chicken Piccata
Roasted Shallots, Capers, Lemon & Fresh Herbs
Grated Parmesan
Rigatoni alla Carbonara
Crispy Pancetta, Scallions & Parmigiano-Reggiano
Honey and Almond Crusted King Salmon
Roasted Asparagus, Tear Drop Tomato and Parmesan Risotto
Meyer Lemon Beurre Blanc
Peppercorn Crusted Prime Sirloin
Mascarpone Whipped Yukon Potatoes, Shitake Mushroom Ragu
Port Wine Demi Glaze
Cabernet Braised Kobe Beef Short Ribs
Truffle Mashed Potatoes & Sautéed Wild Mushrooms
Pesto Rubbed Filet Mignon
Chive Infused Yukon Gold Potatoes
Crispy Wild Mushrooms & Cabernet Demi Glaze
Pan Seared Alaskan Halibut
Sweet Corn, Asparagus & Sundried Tomato Risotto
Lemon Thyme Beurre Blanc
Blackberry Glazed Muscovy Duck Breast
Goat Cheese Whipped Sweet Yams
Crispy Leek Straws & Port Wine Reduction
Parmesan Dusted Dungeness Crab Cake
Shaved Apple, Fennel & Sweet Onion Slaw
Pineapple Mango Relish
Campanelle Pasta with Grilled Chicken Breast
Cherry Heirloom Tomatoes, Macadamia Pesto
Shaved Parmesan Reggiano
Red Wine Braised Boneless Beef Short Ribs
Buttermilk & Scallion Whipped Sweet Yams
Roasted Shallot Confit
Slow Roasted Kurobuta Pork Tenderloin
Sweet Corn, Butternut Squash & Pancetta Hash
Red Wine & Pear Reduction
(Seasonal)
Campanelle Pasta with Braised Veal
Roasted Chanterelle & Cipollini Mushrooms
Black Truffle Pecorino
Sous Vide Kobe Short Ribs
Mascarpone Whipped Yukon Gold Potatoes
Rosemary Thyme Jus
Pan Seared Rock Fish
Buttermilk Whipped Sweet Potatoes
Smoked Bacon & Honeycomb Marmalade
Meyer Lemon Beurre Blanc
Braised Kurobuta Pork Shoulder
Soft Gruyere And Scallion Polenta
White Wine, Milk & Herb Reduction
Olive Crusted Lamb Loin
Sweet Potato, Corn & Fennel Hash
Spanish Chorizo Demi Glaze
Wild Mushroom & Pearl Onion Risotto
Truffle Infused Pecorino
Penne Alla Vodka
Crushed Organic Tomatoes, Fresh Herbs & A Touch of Cream
Shaved Parmesan & Scallions
Fusilli Pasta
Roasted Shallots, Capers, Lemon & Fresh Herbs
Grated Parmesan
Executive Chef, Michael C. Toni
A Platinum Event
Passed Hors d’ Oeuvres
Choice of Four (4) from Hors d’ Oeuvres Menu
Sample Plated Dinner Menu
Baby Arugula Salad with Toasted Pine Nuts
Goat Cheese, Sweet Onions, Golden Tomatoes
Sherry Truffle Vinaigrette
Port Wine Braised Wagyu Boneless Beef Short Ribs
Rosemary Thyme Jus
Or
Pan Roasted Alaskan Halibut
Sweet Corn Nage
Accompanied by:
Soft Gruyere & Scallion Polenta
Mixed Grilled Vegetables with Balsamic & Truffle Essence
Dessert
Individual Lemon Velvet Cake
White Velvet Cake Layered with Fresh Lemon Curd and White Chocolate Mousse, decorated with White Chocolate
First Course
Pan Seared Jumbo Scallops
Risotto Blanco, Pork Belly Marmalade & Truffle Micro Greens
Second Course
Antichi Burrata D.O.P
Oven Roasted Vine Tomatoes, Fennel & Basil Slaw
Balsamic Caviar
Third Course
Sicilian Spiced Pan Seared Ahi Tuna
Cara Cara Supremes, Niciose Olives & Three Pepper Relish
Main Course
Duo of Grilled Prime Tenderloin & Hawaiian Spot Prawns
Accompanied by:
Roasted Mushroom & Kale Spring Roll
Mascarpone Whipped Gold Potatoes
Cabernet Reduction
Dessert
Strawberry Bagatelle Cake
White velvet cake layered with fresh strawberries and a white chocolate mousse, topped with white chocolate petals
Passed Hors d’ Oeuvres
Choice of Four (4) from Hors d’ Oeuvres Menu
Sample Buffet Dinner
Washington Salad
Organic Field Greens, Gala Apples
Shaved Beechers White Cheddar, Spiced Pecans
Bing Cherry Vinaigrette
Honey and Almond Crusted Salmon
Meyer Lemon Beurre Blanc
Pan Roasted Organic Chicken Breast
Caramelized Shallot & Madeira Reduction
Sea Salt & Fennel Roasted Fingerling Potatoes
Maple Glazed Brussels Sprouts & Smoked Bacon Lardons
Individual Chocolate Mousse Cake
Chocolate Cake Layered with Chocolate Mousse, Wrapped with Chocolate, topped with Chocolate Petals
Seasonal Fresh Fruit Cobbler
Fruit Filling and a Crumb Topping
Chocolate Lava Cake
Dense Chocolate Cake filled with a Truffle Center
Vanilla Cinnamon Crème Brulee
Macerated Berries
Lemon Bars
Double Chocolate Brownies
Dipped Strawberries
Dipped in White or Dark Chocolate
Passed Mini Desserts
Assorted Petite Fours and Mini Tartlets