Farm Fresh Menu

Lunch

Wrap Station

Herb Roasted Chicken Lettuce Wraps, Organic Sweet Corn Succotash & Roasted Tomatillo/Avocado Salsa

Vietnamese Shrimp Rice-Paper Wrap with Farm Radishes, Carrots & Peanut Dipping Sauce

Vegetarian Hand Roll with Cucumber, Avocado, Daikon & Citrus Ponzu Sauce

Salad Station

Chino Farms Salad with Strawberry, Pluots, Romaine Lettuce, Garbanzo Beans, tossed with a Raspberry Vinaigrette

Quinoa with Roasted Red Peppers & Black Marinated Olives Water, Ice Tea, Ice Coffee

Snack

Raw Foods Station

Organic Food Bar, Modern Art Trail Mix, Chino Farms Berry Salad

Hibiscus Ice Tea, Ice Coffee

Dinner

Charcuterie Plate – Prosciutto, Salami, Gruyere, Brie, Marinated Olives, Dried Fruits & Multi-Grain Bread

Sesame Crusted El Pescador Tuna Steaks

Paprika & Curry Rubbed Tofu Steaks

Chino Farms Vegetable Medley with Summer Squash, Spring Onion, Organic Cauliflower, Heirloom Carrots

Chino Farms Sweet Grilled Corn Soup with Mango & Corn Salsa

Heirloom Tomato Salad with, Basil, Olive Oil & Balsamic Vinegar

Arugula Salad with Figs, Green Beans, Goat Cheese & Eucalyptus Honey Vinaigrette

Cucumber Flavored Water & Ice Tea

Fish Courses

FIRST COURSE

Caviar Five Ways

Bilini, Tuna Tartar, Caviar Deviled Quail Egg, Caviar, Lemon Hollandaise Egg-in-a-Hole, Eggplant Caviar, Caviar Parmesan Custard, Caviar Gorditas, Sour Cream, Caviar

NV Krug Grande Cuvée

SECOND COURSE

Yellowtail Crudo, Avocado Purée, Soy Sauce Gelêe, Cucumber Viniagrette

2000 Chablis “Butteaux” (Domaine Francois Raveneau)

THIRD COURSE

Grilled Cheese and Tomato Soup:

Gruyere, Onion Marmalade, Brioche Tomato Soup, Fried Sage, Candied Pecans

FOURTH COURSE

Butter-poached Sole, Smoked Potato Purée, Winter Squash Ragout, Chive Oil

1988 Corton-Charlemagne (J.F. Coche-Dury)

FIFTH COURSE

Chilean Sea Bass, Ramps & Favas, Artichoke Barigoule Ravioli, Pea Purée, Basil Oil

1988 Corton-Charlemagne (J.F. Coche-Dury)

SIXTH COURSE

Panna Cotta with Vanilla Bean Ice Cream and Whipped Cream

French Country Menu

Canape

“Thon Marine– Wasabi Crème Fraiche – Soy & Ginger “Cubes” – Crispy Shallots

Pate

“Foies de Volaille” – Garlic Crouton

Salad

“Frisée au Lardons” – Roasted Pork Belly, Slow Poached Egg, Celeraic Remoulade & Guiseppe Giusti Aceto Balsamico

Fish

“Loup de Mer aux Pommes Anna” – Red Onion Marmalade, Braised Scallions & Salsa Romesco

Meat

“Carré d’Augneau” – Bacon-braised Lentils, Artichokes Barigoule, Carrot Gelée & Herbed Chianti Reduction

Dessert

Butternut Squash Cheese Cake – Spiced Ice Cream – Wild Turkey “Crème Chantilly”

Summer Menu

Appetizers

Crab cake – Fried Green Tomato – Lemon Oil – Pickled Remolaude

Marinated Tuna Tartar & Watermelon Skewers – 4 Year Aged Balsamic Vinegar

Black Mission Figs – Peppered Eucalyptus Honey – Goat Cheese

First Course

Haricot Verts Salad – Toasted Walnuts – Mâche – Raspberry Vinaigrette

Entree

Grilled Wagyu Tri Tip – Charred Corn & Pineapple Salsa – Toasted Baguette – Horseradish Crème Fraiche

Ancho Rubbed Shrimp – Smoked Butter – Parsley Hummus – Tomatillo Salsa

Grilled Shrimp Tacos – Mango Cilantro Dressing – Macadamia Nutt & Avocado Salsa – Asian Coleslaw

Dessert

Summer Fruit Trifle with Dulce De Leche & Toasted Hazelnut Ice Cream

Office Lunch

Wrapped Panini Menu

Cuban Panini – Pulled Pork, Pepperoncini, Chipotle Aioli, Pickles

Turkey Panini – Turkey Breast, Bruschetta, Avocado Salsa, Whole Grain Mustard

Steak Panini – Warm Roast Beef – Gruyere Cheese – Pesto Aioli – Jalapeno & Caramelized Onions

Vegetarian Panini – Roasted Eggplant, Roasted Red Pepper, Zucchini & Marinated Mozzarella

Sides

Sweet Corn Soup with Mango Salsa

Vegetarian Flatbread with Marinated Mozzarella, Sautéed Mushrooms, Heirloom Tomato & Fresh Arugula

Roasted Garlic Hummus with Pita Chips

Iceberg Salad with Strawberry, Candied Pecan & Raspberry Vinaigrette

Large Scale Breakfast Event

Food Stations

House Made Continental Breakfast Station

Croissants with Butter and Jam, Freshly Baked Scones, Iced Cinnamon Rolls, Strawberries with Sugar & Whipped Cream, Assorted Fresh Fruit

Cheese Platter with Brie, Cheddar, Blue, Crackers, Dried Fruit, Nuts & Fig Paste

Poached Pears, Cold Cuts, Salami

Bagel Tray with Regular Cream Cheese, Chive & Onion Cream Cheese, Sliced Red Onion, Sliced Tomatoes, Capers & Alaskan Smoked Salmon

Hot Food Station

1. Breakfast Burrito Bar:

Two “Live” Egg Cooks: Serving 2 Egg Breakfast Burritos

Fillings: Diced Tomato, Caramelized Onion, Sautéed Mushrooms, Organic Spinach, Shredded Cheese, Diced Ham, Crisped Apple Smoked Bacon, Roasted Red Peppers, Roasted Potatoes

Condiments: Modern Art Salsa, Guacamole & Ketchup

2. Crêpe Bar:

Two “Live” Crêpe Cook: Serving Crepes with choice of Sliced Banana, Nutella, Fresh Strawberries, Blueberries, Chocolate Sauce & Whipped Cream

Children’s Corner

Sliced Apples with Peanut Butter, Yogurt with Granola, Healthy Cliff Bars, Grapes, New Years Day Only Candy Jars

All Natural Juice Boxes, Chocolate Milk

Drink Stations

Inside Bars

Coffee Table with Danishes, Hot Water & Assorted Teas with Creamer, Sugar & Honey

Juices: Freshly Squeezed Blood Orange Juice, Orange Juice, Apple Juice

ADULTS ONLY

Mimosa’s & Modern Art Bloody Mary’s with Celery Salt

Outside Bars

Coffee Table with Hot Water & Assorted Teas with Creamer, Sugar & Honey

Hot Chocolate Bar with Marshmallows & Peppermint Sticks

Assorted Individual Water’s: Pellegrino & Spring Water

Sit-Down Dinner Menu

Hor d’Ourve

(Choose 2)

Grilled Butterfly Shrimp with Smoked Chili Butter & Tomatillo Salsa

Baked Crostini’s with Skirt Steak, Caramelized Onions & Chimichurri Sauce

Caprese Salad Towers with Tomato, Mozzarella & Basil Oil

White Corn Tortilla Cups filled with Roasted Chicken, Black Bean Purée & Mango Salsa

First Course

(Choose 1)

Green Bean & Mache Salad with Candied Pecans & Raspberry Vinaigrette

Seared Ahi Tuna Salad with Mixed Greens & Sweet Herb-Lime Vinaigrette

Summer Berry Salad with Avocado, Mixed Greens & Honey Balsamic Vinaigrette

Entree

(Choose 1)

Roasted Salmon with Vegetable Couscous, Sautéed Savoy Cabbage & Moroccan BBQ Sauce

Grilled ahi Tuna Steaks with Quinoa, Heirloom Tomatoes & Cilantro-Ginger Sauce

Roasted Tenderloin of Beef with Confit Potato & Mushroom Beef Demi Glace

Prime Beef Short Ribs with Braised Root Vegetables & Seared Foie Gras

Dessert

(Choose 1)

Lemon Sabayon Tart with Three-Berry Compote

Warm Peach Tart with Peach Compote and Almond Syrup

Carrot Cake with Ginger Ice Cream

Bread Rolls & Bread Sticks, Water & Ice Tea Service