Gather, eat & stay

HOLIDAY MENU

PASSED BITES

Priced per piece. Minimum of 36 pieces each appetizer.

• Pipette Shrimp Cocktail — $5.50
• Harissa Rubbed Petite Lamb Lollipops — $6.00
• Mini Spanakopita — $4.25
• Olive Tapenade and Burrata on Crostini — $4.00

BUFFET

Priced per person. Minimum of 30 people.

Lunch Buffet — $47.00

Dinner Buffet — $65.00

• Artisan Bread and Flavored Butter
• Pumpkin Hummus with Cinnamon Pita

• Matzah Ball Soup
• Carrot Ginger Soup

• Fall Panzanella — Roasted acorn squash, country bread, Kalamata olives, basil, tomatoes, red onions, cucumbers, oregano, romaine, red wine vinaigrette
• Roasted “Irigoyzu Farms” Butternut Squash Salad — Garnet and golden baby beets, shallots, spinach, toasted hazelnuts, sherry vinaigrette
• Couscous & Pita Chip Salad — Dried apricots, toasted almonds, parsley, mint, tomatoes, red onions, lemon juice, olive oil, arugula

• Braised Short Ribs — Lemon sumac aioli, sun-dried tomato jus
• Oven Roasted Chicken — Kale, pear and walnut risotto, pan juices
• Nueske’s Bacon Wrapped Jumbo Prawns — Served with Parmesan polenta, Romesco sauce. Prawns can be substituted for Sustainable Local Fish.

• Robuchon Style Potatoes — Creamy mashed potatoes with butter and cream, thyme, rosemary gravy
• Greek-style Dressing — Kalamata olives, fresh oregano, goat cheese, crushed red peppers, sun-dried tomatoes, sourdough bread
• Penne All’Amatriciana (vegetarian option available) — San Marzano tomatoes, guanciale, pecorino Romano

• Green Beans — Toasted tomatoes, garlic
• Roasted Curry Cauliflower — Almonds, scallions, golden raisins, cranberries, mint, chopped parsley

• Praline Bûche de Noël — Thin chocolate roulade, hazelnut buttercream, meringue mushrooms
• Pumpkin Cream Tart — Rich pumpkin mousse inside a butter shell, whipped cream
• Baklava — Pistachios and walnuts, herbed honey syrup
• Lemon & Praline Tarts — Creamy lemon and praline in a butter shell

ENHANCEMENTS FOR THE BUFFET

Priced per person.

• Chef Carved Turkey Roulade — $25.00

  Minimum of 40 people. Optional chef attendant fee $185.00.

  Stuffed with cornbread and pomegranate. Served with thyme and rosemary gravy, lemon sumac aioli, walnut aioli, cranberry chutney field greens salad and grilled seasonal vegetables, white balsamic vinaigrette

• Chef Carved Beef Wellington — $32.00

  Minimum of 30 people. Optional chef attendant fee $185.00.

  Served with horseradish sauce, smoked tomato hollandaise, roasted garlic mayo, field greens salad and grilled seasonal vegetables with white balsamic vinaigrette

• Chef Prepared Butternut Squash Gnocchi — $22.00

  Minimum of 30 people; Chef attendant required at $185.00 per 75 people.

  Brown butter, sage. Served with crispy sourdough, field greens salad and grilled seasonal vegetables with white balsamic vinaigrette

SERVED LUNCH & DINNER

Price varies based on entrée selection. Minimum of 15 people.

• Winter Salad — Red oak, green oak lettuce, preserved lemon, roasted pumpkin, mint, Spanish sherry vinaigrette
• Little Gem Lettuce — Fresh mozzarella, Marcona almonds, pickled red peppers, heirloom tomatoes, chive vinaigrette
• Poached Pear and Arugula Salad — Shaved Pecorino, pumpkin seeds, shallots, honey roasted pecans, basil dressing

Lunch entrées have smaller protein portions.

• Pan Roasted Chicken Breast — Lunch $46.00; Dinner $60.00
  Garlic rosemary polenta, roasted winter squash, braised Italian black kale, Marsala gravy
• Local Pacific Rockfish — Lunch $47.00; Dinner $69.00
  Harissa vegetables featuring romanesco, cherry tomato, carrot cumin puree, lemon oil
• Grilled Beef Loin — Lunch $47.00; Dinner $69.00
  Yukon gold potato puree, olive tapenade, roasted fennel, blistered heirlooms baby tomatoes, cilantro pesto

• Pumpkin Cream Tart — Rich pumpkin mousse inside a butter shell, whipped cream
• Panna Cotta — Vanilla cream with cranberry compote
• Lemon & Praline Tarts — Creamy lemon curd, decadent praline in a butter shell

$36.00 per dozen

• Holiday Gingerbread Cookies
• Praline Bûche de Noël — Thin chocolate roulade, hazelnut buttercream, meringue mushrooms
• Baklava — Pistachios and walnuts, herbed honey syrup
• Lemon & Praline Tarts — Creamy lemon and praline in a butter shell