Organic Buffet or Family Style

Rock N Roll Marathon VIP Dinner

Stationary Hors D Oeuvres

• Chef’s Choice Cheese Display with Market Fruit and Preserves
• Mezze Platter with Hummus, Baba Ganouj, Roasted Red Peppers, Olives Salad, and Fresh Pita
• Antipasto with Marinated Artichoke, Sweet Peppers with Arugula, Marinated Cherry Tomato with Mozzarella, and Mixed Olives
• Vegetable Crudite with Roasted Onion Dip and House Ranch
• Farmers Market Fruit Display with Local Honey
• Hierloom Salsa Trio with Organic Tortilla Chips
• Organic Slider Display Including:
  Curry Chicken Salad with California Golden Raisins
  Muffoletta with Olive Salad and Provolone
  Albacore Salad with Nicoise Olives
  Poached Asparagus with Hard Boiled Egg
  Grilled Eggplant with Tomato, Arugula, and Marjoram Aioli
  Pastrami and Sauerkraut on Pretzel Rolls
  Smoked Salmon with Olivade and Sauce Grabiche
• Chilled Seafood Display with Shrimp, Oysters, Clams, Mussels, Lemon Caper Aioli, and Cocktail Sauce
  
  Salads

• Pepper Mix with Julienne Onion, Feta, and Pear Mustard Seed Vinaigrette
• Herb Mix with Pumpkin Seed, Shaved Purple Onion, Tomato, and Sweet Pepper Vinaigrette
• Mixed Greens with Cucumber, Tomato, Carrot, and Garlic Croutons with House Made Buttermilk Ranch
• Wild Arugula with Peach, Nectarine, Chevre, and Apple Cider Vinaigrette
• Raw Summer Vegetable Salad with Herb Vinaigrette
• Mixed Greens with Goat Cheese, Sliced Almonds, 9 Grain Croutons, Goji Berries, and Avocado Dressing

Main Dishes

• Grilled Organic Sirloin with Fresh Herbs and Caramelized Shallot
• Honey Tamari Marinated Sirloin with Ginger Peppercorn Sauce
• Porter Marinated Tri-Tip with Green Peppercorn Sauce
• Smoked Chili Rubbed Tri-Tip with a Molasses, Fire Roasted Pepper Sauce
• Braised Beef Brisket with Tomato, Garlic, Olives, and Preserved Lemon
• Grilled Beef Tenderloin with Red Wine Jus (Add $4.99 pp)
• Poulet De Moutarde with Pan Sauce
• Garlic Roasted Free Range Chicken Breast with Au Jus
• Herbed Chicken Breast with Lemon Avocado Oil
• Lime-Cilantro Chicken Breast with Mango Tequila Sauce
• Chicken Piccata with Tomato Concasse
• Rosemary Marjoram Chicken Breast finished with a Wild Mushroom Sauce
• Grilled Mahi Mahi with Cilantro Jalapeno Oil
• Roasted Salmon with Garlic, Lemon, Black Peppercorn and Parsley
• Crispy King Salmon with Fennel Onion Confit
• Red Snapper Court-Bouillon
• Pan Seared Rockfish with Cali-Crystal Beurre Blanc
• Blackened Catfish with Shrimp Ettouffee
• Seared Albacore with Avocado and Mango Sauce (add $1.89 per)
• Grilled Eggplant with Roasted Onion, Tomato, and Garlic Quinoa
• Pan Sautéed Polenta with Carrot, Celery Root, and Fire Roasted Tomatoes
• Grilled Vegetable Lasagna with House Made Ricotta
• Portabella Mushrooms with Chimmi Churri on a bed of Roasted Garlic Angel Hair Pasta
• Spicy Coconut Curry with Market Vegetables and Brown Rice
• Grilled Polenta Cake with Market Vegetable Ragout
• Homemade Pappardelle with Cauliflower Parmesan Emulsion finished with Truffle Oil
• Pan Seared Sesame Tofu with Ginger Scallion Relish

Sides

• Roasted Weiser Farms Potatoes with Marjoram and Thyme
• Truffle Potato Puree
• Garlic Smashed Potatoes
• Mirepoix Quinoa
• Wild Mushroom Quinoa
• Cranberry Mint Cous Cous
• Roasted Tomato and Onion Panade
• Green Bean Amandine
• French Beans with Crispy Shallot
• Grilled Broccolini with Garlic and Lemon
• Sesame Broccoli with Red Onion and California Raisins
• Grilled Asparagus
• Roasted Asparagus marinated in Grapefruit Juice
• Glazed Market Root Vegetables
• Grilled Farmers Market Vegetables

*all dishes may change according to season