Buffets...

Menu #1
Please choose (1) Salad, (1) Side Dish and (2) Entrées,

Menu #2
Please choose (2) Salad, (2) Side Dishes and (2) Entrées,

Menu #3
Please choose (2) Salads, (3) Side Dishes and (3) Entrées,

SALADS

Wine Country Field Greens - Organic Baby Lettuces dressed with a Sherry Vinegar Dressing, Goat Cheese, Pine Nuts and Miniature Foccacia Croutons

Seasonal Fruit Platter

Marinated Artichoke Salad - Tossed in Olive Oil, Red Peppers, Tomatoes and Cucumbers

Heirloom Tomato Salad (in season) - Sliced Heirloom Variety Tomatoes with Red Wine Vinegar, Sweet Herbs, and Extra Virgin Olive Oil

Summer Vegetable Salad - French Beans, Crisp Sweet Fennel, Multi-Colored Peppers and Bermuda Onions with a Sherry Vinegar Dressing

Cold Greek Style Lemon and Parsley Rice Salad - With Valbreso Feta and Mint Sprigs

French Beans, Fresh Citrus and Melon Salad - With Lemon Vinaigrette and Sage

Hearts of Butter Lettuce Salad - with Balsamic Roasted Bermuda Onions, Light Vinaigrette, Asparagus Tips, Crumbled Blue and Fried Leeks

Classic Caesar Style Romaine Salad - with Long Croutons, Shaved Parmesan, and an authentic Creamy Dressing

Salade Lyonnaise - Butter Lettuce, Baby Frisse, Red Onions, and French Beans with Poppyseed Vinaigrette

Spinach Salad - with French Pastry Coupe, Raspberries, Pecans, Bleu Cheese, and Raspberry Vinaigrette

Saffron Orzo Salad - with Roasted Peppers, Bermuda Onions, Capers, Basil and Extra Virgin Olive Oil

Crisp Organic Arugula - with Bosc Pears, Redwood Hill Farms Queso Fresco, Sweet 100 Tomatoes, Soft Foccacia Croutons, and a Sherry Vinegar-Honey Vinaigrette

Mini Potatoes Pistou - with Fresh Basil, Extra Virgin Olive Oil, Crisp Arugula, and Garlic Aioli

ENTREES

~ VEGETARIAN ~

Pacific Rim Tofu and Organic Vegetable Lasagna - Firm Organic Tofu, Tender Poached Whole Grains, and Vegetables layered with Asian Pasta Sheets and a Lemon Garlic Green Onion Sauce

Fresh Vegetable Stir-Fry - Sauté of Seasonal Vegetables with a Teriyaki Glaze and Steamed Rice

~ PASTA ~

Penne Pasta Alfredo - Penne Pasta tossed with a Rich, Cheesy Cream Sauce topped with Italian Parsley and Shaved Asiago

Homemade Beef Lasagna - with onion, bell pepper Marinara Sauce and Three Cheeses

Baked Three Cheese Penne - with Seasonal Vegetables

~ POULTRY ~

Gold Dust Free Range Chicken - Fire-Roasted Rocky Chicken Quarters with Gold Dust Spice Rub served over Sautéed Bermuda Onions

Free Range Asian Chicken - Grilled Chicken Breast with Chinese Five Spice, Orange, Julienne Vegetables, Thai Basil and Black Sesame Seeds

Chicken Toscana - Hardwood Grilled Chicken lightly braised in Fresh Tomatoes, Greek Olives, Rosemary, Crushed Garlic and Red Wine

Thai Lemon Chicken Breasts - Boneless, Skinless Rocky Chicken Breasts with a Cilantro and Lemongrass Glaze

Sonoma Boneless Breast of Chicken - marinated with Fresh Thyme and grilled over California Oak with Caramelized Leeks and Juniper Berry Demi Glace

Sautéed Marsala Breast of Chicken - with Sliced Mushrooms and Shallots, finished in Marsala Demi-glaze

Breast of Chicken Florentine - Herb Crusted Chicken Breast with Sautéed Spinach, Mushrooms

Grilled Canadian Duck Breast (added charge) - with Fresh Tomatoes, Olives, and Roasted Garlic garnished with Basil Sprigs

~ PORK~

Grilled Pork Tenderloin - served Chinese Plum Sauce Glaze 

Roasted Boneless Pork Loin - with French Mustard and Herb Crust

~ SEAFOOD ~

Chipotle Grilled Salmon - Mesquite Grilled Salmon Fillets with a Chipotle Lemon Rub and Cherry Tomato and Mango Salsa

Baked Salmon - with a Lemon, Caper Sauce

Broiled Blue Nose Sea Bass - Thin Sliced Fillets, peppered and broiled, served with a Crisp Fennel and French Bean Vinaigrette

Pan-Roasted Bluenose Sea Bass - with Manila Clams, and a Fresh Herb Tomato Sauce

Grilled Tai Snapper (added charge) - Rubbed with Olive Oil, Sea Salt and Herbs

Rosemary Skewered White Mexican Gulf Prawns - with Roasted Tomatoes and Sweet Chiles

Provencal Prawns - Gulf Prawns sautéed with Shallots, Cherry Tomatoes, and Minced Garlic with a White Wine Sauce

Coconut Shrimp - Tiger Prawns poached in Coconut Milk and Rice Wine

~ LAMB ~

Hardwood Roasted Rack of Lamb (added charge) - with Demi Glace, Asparagus Tips, and Baby Artichokes

Hardwood Roasted Loin-Chops of Lamb (added charge) - with a Pine Nut and Currant Gremolata

Turkish Lamb (added charge) - Fire Roasted slices of Sonoma Lamb marinated in Turkish Spice served on a platter layered with Pita Strips and Minted Yogurt Sauce

~ BEEF~

Slow Roasted Black Angus Sirloin - with Provencal Herb Crust and Natural Demi Glace

Slow Roasted California Style Brisket - with Sierra Nevada Pale Ale Sauce and Caramelized Onions

Slow Roasted Prime Rib Provencal (added charge) - with Natural Jus

Lemon Pepper Rubbed Black Angus New York Steaks (added charge) - grilled over California Oak with Caramelized Shallots and Cabernet Demi Glace

CARVING STATIONS
One Chef required per station

Oak Roasted Lamb Leg - with Mint, Basil, Pine Nuts, Fennel and Garlic

Boneless Marinated Free Range Turkey Breasts - with Homemade Cranberry Relish, Caramelized Onion Compote, and Natural Gravy

Free Range Rocky Chickens stuffed with English Peas and Handmade Chorizo - carved to order with Tequila Lime Grilling Sauce and Citrus Aioli on the side

Free Range Turkey Breasts crusted with Rosemary and Sage and slow cooked over California Oak  - carved to order with Honey Mustard and Citrus Aioli on the side

Provencal Sirloin - Boneless Tender Sirloin of Beef slow cooked over Almond Wood carved to order Flanked by natural Espagnole Sauce

Provencal Prime Rib (added charge) - Tender Roasted Prime Rib of Beef slow cooked over Almond Wood carved to order flanked by natural Espagnole Sauce, Au Jus, Horseradish Cream

ENTREES SIDE DISHES

Roasted Potato Medley - Peruvian Purple, Yukon Gold and Red Potatoes with Rosemary and Garlic

Wild Rice and Orzo Pilaf - with Aromatic Vegetables and Wild Mushrooms

Grilled Organic Vegetable Platter - Organic Squashes, Bermuda Onions, Sweet Peppers, and Japanese Eggplant with Barbecue Sauce and Chardonnay Cumin Aioli

Root Vegetable Medley - with Carrots, Parsnips and Celery Root

Yukon Gold Mashed Potatoes - with Butter and Parsley, Horseradish Cream or Home Style Gravy

Fluffy White Jasmine Rice

Rice Pilaf - With saffron and seasonal vegetables

Asparagus Tips, Lemons, and Fresh Black Pepper (added charge) - with Saffron Aioli and Extra Virgin Olive Oil

Button Mushrooms Au Greque (added charge) - Sautéed Mushrooms with Shallots, Red Wine, Thyme, and Sweet Butter

Golden Thai Rice Cakes - Sweet Thai Rice, Green Onions and Sesame Griddled Golden Brown and served with Sprigs of Mint and Basil

Classic Crisp Polenta Wedge - with Asiago Cheese and Marinara Sauce

Gigantes - Huge, Plump Canellini Beans simmered in a Fresh Tomato Saucewith Swiss Chard, Thyme, and Garlic