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:
  Ground Sirloin with Smoked Cheddar, Roma Tomato, and Homemade Aioli
  Apricot Turkey Slider with Apple, Arugula, and House Mustard
  Grilled Portabella with Mixed Greens, and Basil Aioli
• 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

Vegetarian Buffet

Roasted Spaghett Squash Checca with Basil and Garlic Flower

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

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 Eggplant with Roasted Onion, Tomato, and Garlic Quinoa
• Pan Sautéed Polenta with Carrot, Celery Root, and Fire Roasted Tomatoes
• 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
• Angel Hair Pasta Checca
• Nuts about Mushrooms Pasta Penne with Sherry
• Beet Spaghetti with Baby Broccoli, Red Onion, Living Tree Olive Oil, and Santa Barbara Olives
• Four Cheese Ravioli with Fire Roasted Tomato Sauce
• Grilled Veggie Lasagna
• Butternut Squash Ravioli with Brown Butter and Crispy Sage

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
• Grand Ma’s Mac N Cheese

*all dishes may change according to season

Organic Plated

Pan Sesared Golden Spotted Seabass on a Bed of Israeli Cous Cous with Crispy Capers and Roasted Broccolini

Tray Passed Hors D Oeuvres

• Truffled Grilled Cheese
• Thai Chicken Skewers with Marjoram Yogurt
• Roasted Chicken with Avocado, Sweet Corn, and Fermented Black Bean
• Organic Beef Sliders with Caramelized Onion and Smoked Cheddar
• Turkey Sliders with Apricot, Apple, Arugula, and House Mustard
• Beef Wellingtons with Smoked Ketchup and Apricot Mustard
• Salmon Rillette in Crouton Cup
• Seared Albacore with Orange Grapefruit Slaw
• Mahi Mahi Ceviche with Cilantro and Red Jalapeno
• Roasted Tomato Crostini with Bagna Cauda
• Carrot Orange Shooters
• Melon Basil Skewers with Pistachio Oil
• Cucumber Cups with Mango, Jicama, Chili, and Lime

Salads

• Pepper Mix with Julienne Onion, Feta, and Pear Mustard Seed Vinaigrette
• Stellar Mix with Pumpkin Seed, Shaved Purple Onion, Tomato, and Sweet Pepper Vinaigrette
• Mixed Greens with Cucumber, Tomato, Carrot, and Croutons with House Made Buttermilk Ranch
• Wild Arugula with Peach, Nectarine, Chevre, and Apple Cider Vinaigrette
• Herb Mix with Edible Flowers, Pea Sprouts, Heirloom Tomato, and Avocado Dressing

Plated Entree

• Grilled New York Steak served with Beet Salad, Horseradish, and Chive
• Grilled Organic Sirloin with Roasted Garlic Potatoes, and Grapefruit Scented Asparagus
• Ancho Crusted Ribeye with Horseradish Beets and Scallion
• Sliced Beef Tenderloin with Glazed Carrots and Truffle Potato Puree (add $3.99 per person)
• Grilled Lamb Chops with Mint Chimmichurri, Parsnips, and Brussels Sprouts (add $2.89 per person)
• Crispy Salmon with Olive Oil, Garlic, Parsley, and Lemon served on a bed of Fennel Onion Carrot Confit
• Grilled Salmon with Smoked Chili and Brown Sugar with Baked Radicchio and a side of Summer Squash
• Sauteed Snapper with Cali-Crystal Beurre Blanc and Side of Corn Mach Choux and Stewed Tomato Garlic Orzo
• Shrimp and Scallop Skewers with Paprika, Cayenne, Garlic, and Chive on a bed of Papardelle; finished with Lemon, Living Tree Olive Oil, and Basil
• Grilled Halibut with Piperade and Rose Lentils
• Habanero Glazed Fluke with Mango Rice and Micro Greens
• New Orleans Barbie Shrimp with Garlic Mashed Potatoes and French Bread
• Coconut Oil Poached Yellowtail with Celeriac, Lime Zest, and Cilantro
• Toasted Coriander Crusted Albacore with Coconut Rice, Root Vegetable Slaw, and Avocado Sauce
• Grilled Herb Crusted Chicken Breast with Wild Musroom Quinoa and Mustard Pinot Grigio Brussels Sprouts
• Paprika Chicken Breast with Peach Gastrique, Truffled Potato Puree, and Grilled Asparagus
• Grilled Chicken marinated in Lemon, Garlic, Olive Oil, and Marjoram served with Herbed Wieser Farms Potatoes, and Julienne Zucchini
• Roasted Chicken with Scalloped Potatoes, Broccolini with Garlic, and White Wine Pan Sauce
• Chicken Roulade with Jamon Iberico and Spinach, served on a bed of Saffron Rice and Peas
• Roasted Garlic Chicken Breast with Asparagus, Sun Dried Tomato, and Pearl Onion Orzo
• Tamari Ginger Chicken Breast with Shitake Mushroom Sauce and Market Vegetable Stir Fry
• Portabella Mushroom Pave’ with Celery Root Puree and Garlic Roasted Asparagus
• Grilled Eggplant with Roasted Leeks and Sauteed Kale
• Polenta Lasagna with Grilled Fennel, Squash, and Homemade Ricotta
• Pan Sauteed Chyken with Mushroom Thyme Sauce
• Spaghetti Squash with Market Vegetable Ragout
• Roasted Zuchinni with Parmesan and Panko finished with Deep Fried Squash Flowers and Marjoram Yogurt
• Fennel, Mushroom, and Onion Gratin
• Grilled Polenta Cake with Fire Roasted Tomatoes, and Market Vegetables

*all dishes may change according to season

High End Plated

Pickled Oyster with Spaghetti Squash and Salmon Roe

Appetizer

• Wild Mushroom Tartine with Truffle, Brown Butter, and Scallion
• Bleu Cheese Souffle with Wild Arugula and Strawberry Banyuls
• Roasted Beet Salad with Manchego, Arugula, Carrot, and Beet Viniagrette
• Saffron Custard with Toasted Coriander Lamb Loin
• Country Pate with House Mustard and Frisee
• Marinated Crab Claw Salad
• Lump Crabmeat and Camembert Bisque with Asparagus
• Oyster Trio Including: Raw with Prosecco Granita, Pickled Oyster with Spaghetti Squash and Dill, Fried Oysters with Applewood Smoked Bacon Hollandaise

Salads

• Maggie’s Farm Spring Mix with Goji Berries, Toasted Pumpkin Seeds, Multi-Color Carrots, and an Apple Cider Vinaigrette
• Herb Blend with Nine Grain Croutons, Julienne Red Onion, Cherry Tomatoes, and Vinegar De Banyuls finished with Living Tree Olive Oil
• Arugula, Watercress, and Mint Mix with Nectarine, Apricot, Summer Peach, Feta, and a Sherry Marjoram Vinaigrette
• Bread Salad with Garlic, Beefsteak Tomato, Fresh Herbs, and Shaved Onion with an Aged Balsamic Dressing
• Baby Greens with Persian Cucumbers, Apple, Pea Sprouts, and Avocado Dressing

Entree

• Syrah Braised Rabbit with Rosemary Apple Bread Pudding
• Roasted Cornish Game Hen with Truffle Potato Puree and Sweet Peas with House Bacon
• Duck Confit served with Glazed Turnips and Grilled Broccolini
• Cabernet Braised Osso Bucco served in Terracotta with Onion, Potato, Snow Peas and Wild Rice
• Spiral Wrapped Pork Tenderloin Stuffed with Apples and Spinach, Glazed with White Truffle Honey and rolled in Pecans; Served with Roasted Parsnip and Micro Greens
• 6oz Filet Mignon with Wild Mushrooms and Red Wine Demi served with Roasted Wieser Farms Potatoes and Grilled Asparagus
• Grilled Ancho Crusted Ribeye topped with Caramelized Onion, and served with Roasted Beets, Horseradish, and Wild Arugula
• Pan Sautéed Coho Salmon on a bed of Roasted Fennel Orzo served with a side of Brussels Sprout and finished with a Mustard Chive Sauce
• Coconut Oil Poached Halibut with Celery Root Slaw served in a Cilantro Broth
• New Orleans Style Barbecued Prawns with French Bread
• Tempura Ahi with Sriracha Butter Sauce, Mixed Sprouts and Asparagus
• Pan Seared Pink Grouper with Cali Crystal Beurre Blanc, served with Roasted Leeks and Celery Root Puree

Dessert

• Banana Cheesecake with Chocolate Ganache
• Prosecco Granita with Harry’s Berries
• Port Poached Pear with Vanilla Bean Ice Cream and Sabayon Cream
• New Orleans Brownie with Cinnamon Ice Cream and Chocolate Sauce
• Profiteroles with Avocado Ice Cream and Piru Canyon Orange Honey
• Chef’s Choice Cheese and Fruit Pairing

*all dishes may change according to season

Organic Cocktail Party

Spicy Black Bean and Watercress Cilantro Shooter

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
• Salmon Rillette with Seeded Crostini
• Tuna Tar Tar in Cucumber Cups with Avocado Oil and Preserve Lemon
• Scallop and Shrimp Sausage Platter with House Mustard and Radish Sprouts
• Albacore Salad Tartine with Chive and Nicoise Olives
• Cold Quinoa Salad with Red Onion, Italian Squash, Mint, Basil, Dried Cranberries, and a Apple Cider Vinaigrette
• Southern Pasta Salad with Local Olives, Celery, Onion, and Lemon
• Spicy Chicken Skewers with Marjoram Red Pepper Yogurt
• Southern Chicken Lollypops with Homemade Buttermilk Ranch
• Mixed Sliders (choose 3, add $1.89 per person)
  Curry Chicken Salad with California Golden Raisins; Grilled Eggplant with Tomato, Arugula, and Marjoram Aioli; Grilled Portabella with Mixed Greens, and Chimmi Aioli; Pastrami and Sauerkraut on Pretzel Rolls; Organic Beef Slider with Smoked Cheddar, Tomato, and Homemade Aioli; Apricot Turkey Slider with Apple, Arugula, and House Mustard; Bacon, Arugula, and Cave Aged Gruyere; Smoked Salmon with Olivade and Sauce Grabiche
• Chilled Pacific Seafood Display with Shrimp, Clams, Mussels, and Crab Claws (add $4.89 per person)

Tray Passed Hors D Oeuvres

• Truffled Grilled Cheese
• Thai Chicken Skewers with Marjoram Yogurt
• Roasted Chicken with Avocado, Sweet Corn, and Fermented Black Bean
• Turkey Sliders with Apricot, Apple, Arugula, and House Mustard
• Beef Wellingtons with Smoked Ketchup and Apricot Mustard
• Argentinean Lamp Skewer with Chimmi Churri
• Salmon Rillette in Crouton Cup
• Samosa with Marjoram Lemon Preserve Yogurt
• Seared Albacore with Orange Grapefruit Slaw
• Seafood Sausage with Radish Sprout and House Mustard
• Roasted Tomato Crostini with Bagna Cauda
• Spicy Black Bean and Watercress Cilantro Shooter with Tortilla Julienne
• Camembert Shooter with Asparagus
• Watercress Cilantro Shooter with Rock Salt Shrimp
• Fresh Bruschetta with Tomato Concasse, Avocado Oil, and Preserved Lemon
• Carrot Orange Shooters
• Melon Basil Skewers with Pistachio Oil
• Cucumber Cups with Mango, Chili and Preserve Lemon

*all dishes may change according to season

Tapas Menu

Louisiana Crab Cake with Remoulade

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: Ground Sirloin with Smoked Cheddar, Roma Tomato, and Homemade Aioli; Apricot Turkey Slider with Apple, Arugula, and House Mustard; Grilled Portabella with Mixed Greens, and Basil Aioli

Tapas

• Wild Mushroom Tartine with Scallion
• Bleu Cheese Souffle with Wild Arugula and Strawberry Balsamic
• Butternut Squash Ravioli with Brown Butter and Crispy Sage
• Roasted Beet Salad with Manchego, Arugula, Carrot, and Beet Viniagrette
• Grilled Melon with Serrano Ham, Basil, and Pistachio Oil
• Saffron Custard with Toasted Coriander Lamb Loin
• Country Pate with House Mustard and Frisee
• Marinated Crab Claw Salad
• Lobster and Porcini Ravioli with Chive Beurre Blanc
• Grilled Octopus and Squid with Golden Beets
• Corn Meal Crusted Catfish with Crawfish Ettouffee
• Louisiana Crab Cake with Remoulade
• Pickled Oyster with Spaghetti Squash and Dill
• Fried Oysters with Applewood Smoked Bacon Hollandaise
• Salmon Tar Tar with Sauce Gribiche and Chive
• Syrah Braised Rabbit with Rosemary Apple Bread Pudding
• Southern Fried Chicken Lollypops with Waffle Fries
• Roasted Cornish Game Hen with Truffle Potato Puree
• Duck Confit with Baby Pepper Greens, Pumpkin Seed and Mustard Dressing

*all dishes may change according to season

Stationary Buffet

Veggie Crudite and Cheese Board with Market Fruit

Stationary Buffet

• 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
• Salmon Rillette with Seeded Crostini
• Tuna Tar Tar in Cucumber Cups with Avocado Oil and Preserve Lemon
• Scallop and Shrimp Sausage Platter with House Mustard and Radish Sprouts
• Albacore Salad Tartine with Chive and Nicoise Olives
• Cold Quinoa Salad with Red Onion, Italian Squash, Mint, Basil, Dried Cranberries, and a Apple Cider Vinaigrette
• Southern Pasta Salad with Local Olives, Celery, Onion, and Lemon
• Spicy Chicken Skewers with Marjoram Red Pepper Yogurt
• Southern Chicken Lollypops with Homemade Buttermilk Ranch
• Mixed Sliders (choose 3): Curry Chicken Salad with California Golden Raisins; Grilled Eggplant with Tomato, Arugula, and Marjoram Aioli; Grilled Portabella with Mint Chimmichurri; Pastrami and Sauerkraut on Pretzel Rolls; Organic Beef Slider with Smoked Cheddar and Tomato; Apricot Turkey Slider with Apple, Arugula, and House Mustard; Bacon, Arugula, and Cave Aged Gruyere; Smoked Salmon with Olivade and Sauce Grabiche
• Chilled Pacific Seafood Display with Shrimp, Clams, Mussels, and Crab Claws (add $4.89 per person)

*all dishes may change according to season

Drop-Off Buffet

Drop Off Buffet

Salad

• Farmers Market Salad includes, Best of the Market greens and vegetables with a house vinaigrette dressing

Mains

• Pacific Paella with Fulton Family Farms Chicken
• Sautéed Tofu with Onion, Tomato and Garlic
• Kahlua Pork
• Grilled Mahi Mahi with Mango Salsa
• BBQ Ribs
• Braised Pork Shoulder with Roasted Garlic BBQ Sauce
• Chipotle Blueberry Chicken
• Chicken and Sausage Jambalaya
• Creole Style Blackened Catfish
• Grilled Chicken Breast with Mango and Avocado
• Albacore Stuffed Tomato with Nicoise Olive
• Blackened Mahi Mahi Burritos with Rice and Refried Beans or Black Beans
• Vegetarian Burritos with Rice and Refried Beans or Black Beans
• Vegetarian Lasagna
• Beef Bolognese
• Chicken and Zucchini in Green Curry
• Vegetable Pad Thai
• Orange Chicken with Green Peppers and Onion

Sides

• Veggie Stir Fry
• Basmati Rice
• Roasted Brussels Sprouts
• Coconut Rice
• Green Beans
• Mirepoix Quinoa
• Grilled Farmers Market Vegetables
• Sesame Green Beans
• Jasmine Rice
• Blanched Green Beans
• Grilled Balsamic Eggplant
• Wild Rice
• Sautéed Zucchini
• Grilled Corn on the Cob
• Potato Salad

*all dishes may change according to season

Corporate Hot Lunch Buffet

Multi-Colored Tomatoes

Spanish Menu

• Farmers Market Salad
• Paella
• Sautéed Tofu with Onion, Tomato and Garlic
• Brussels Sprouts with Mustard
• Fresh Fruit

Hawaiian Menu

• Farmers Market Salad
• Kahlua Pork
• Grilled Mahi Mahi with Mango Salsa
• Coconut Rice
• Green Beans
• Fresh Fruit

Carolina BBQ Menu

• Farmers Market Salad
• BBQ Ribs
• Chipotle Blueberry Chicken
• Grilled Corn on the Cob
• Potato Salad
• Fresh Fruit

Cajun Menu

• Farmers Market Salad
• Chicken and Sausage Jambalaya
• Blackened Catfish
• Wild Rice
• Sautéed Zucchini
• Fresh Fruit

Cali Cuisine

• Farmers Market Salad
• Grilled Chicken Breast with Mango and Avocado
• Albacore Stuffed Tomato with Nicoise Olive
• Mirepoix Quinoa
• Grilled Farmers Market Vegetables
• Fresh Fruit

Mexican Menu

• Farmers Market Salad
• Blackened Mahi Mahi Burritos with Rice and Refried Beans or Black Beans
• Vegetarian Burritos with Rice and Refried Beans or Black Beans
• Salsa Fresca, Guacamole, and Sour Cream
• Fresh Fruit

Italian Menu

• Farmers Market Salad
• Vegetarian Lasagna
• Beef Bolognese
• Blanched Green Beans
• Grilled Balsamic Eggplant
• Fresh Fruit

Thai Menu

• Farmers Market Salad
• Chicken and Zucchini in Green Curry
• Vegetable Pad Thai
• Sesame Green Beans
• Jasmine Rice
• Fresh Fruit

Chinese Menu

• Farmers Market Salad
• Orange Chicken with Green Peppers and Onion
• Veggie Stir Fry
• Basmati Rice
• Fresh Fruit

Notes

• Beverage: Juice, Sodas, and Infused Water OR Lemonade, Iced Tea, and Infused Water
• Fruesh Fruite may be replaced by Brownies, Cookies, or Banana Cheesecake

*all dishes may change according to season

Salad, Sandwiches or Wraps

Grilled Organic Sirloin Wrap

Salad Includes

• Farmers Market Salad includes, Best of the Market greens and vegetables with a house vinaigrette dressing

Sandwiches

• Grilled Free Range Chicken Breast on Ciabatta with Sun-dried Tomato, Onion, Basil Pesto Mayo, and Spinach
• Grilled Portabella Mushroom on a French Roll with Grilled Red Pepper Aioli, Creole Mustard, and Herb Mix
• Grilled Organic Sirloin on Ciabatta with Caramelized Onion, Tomato, Fresh Herb Mustard, and Mixed Greens

Wraps

• Grilled Chicken Wrap with White Balsamic Mustard, Onion, Tomato, and Herb Mix
• Grilled Portabella Wrap with Onion, Tomato, Fresh Herb Mustard, Grilled Pepper Aioli and Mixed Greens
• Grilled Sirloin Wrap with Tomato, Onion, Chipotle Mayo, Roasted Pepper Aioli, and Pepper Mix

Dessert

• Fresh Fruit Platter
• Banana Cheesecake
• Cookies (Chocolate Chip, White Chocolate Goji Berry or Peanut Butter
• Brownies (Double Dark Chocolate, Espresso or White Chocolate

*all dishes may change according to season

Organic Breakfast

Egg, Bacon, And Potato Frittata

Omelet Bar

• Made to Order Including 5 of the following options:
  Homemade Sausage, House Cured Bacon, Country Ham, Turkey Sausage, Chicken Sausage, Chorizo, Sautéed Onion, Sautéed Bell Peppers, Salsa Fresca, Mushrooms, Broccoli, Avocado, Green Onion, Cheddar, Monterey Jack, Pepper Jack, Swiss, Smoked, Gouda and Hummus
• All served with Home Fries, Cali Crystal Hot Sauce, Fresh Fruit and Buttermilk Biscuits

Breakfast Buffet

• Spinach and Mushroom Quiche
• Scrambled Eggs with Roasted Red Peppers and Goat Cheese
• California Scramble with Avocado, Tomato, and Crème Friache
• Roasted Pepper and Wiser Farm Potato Frittata
• Breakfast Burritos with Sausage or Bacon, Egg, Cheese, and Salsa
• Homemade Sausage
• House Cured Maple Bacon
• Granola with Bananas and Yogurt
• Southern Buttermilk Biscuits with Orange Honey and Sweet Butter
• Mixed Pastries
• Home Fries with Chive
• Fresh Fruit Platter
• Eco Energy Bars
• Fresh Fruit Smoothie Bar (Add $1.99 per person)

Beverage

• Choice Coffees and/or Teas
• (Choose from the following organic fair trade options: regular coffee, decaf coffee, black tea, yerba mate, roasted yerba mate, green tea, rose hips and peppermint herbal tea, iced tea, pomegranate iced tea, and/or special requests)
• Juices – Orange, Apple, Cranberry, Pomegranate-Apple

*all dishes may change according to season

Dessert

Flourless Chocolate Cake with Golden Raspberry Coulis

Dessert

• Apple Pie with Cinnamon Ice Cream
• Banana Cheesecake with Chocolate Ganache
• Banana’s Foster with Vanilla Bean Ice Cream
• Banana Crème in Chocolate with Goji Berry
• Blackberry Cobbler with Pistachio Ice Cream
• Classic Cheesecake with Harry’s Berries
• Chocolate Covered Baby Bananas
• Chocolate Crostini with Mixed Berry Salad
• Chocolate Dipped Strawberries
• Chocolate Hazelnut Pot Au Crème
• Chocolate Molten Cake with Orange Scented Crème Anglaise
• Chocolate Peanut Butter Molten Cake with Crème Anglaise
• Chocolate S-mores
• Coconut, Blackberry, and Peach Sorbet
• Flourless Chocolate Tart
• Fresh Fruit with Mascarpone and Honey
• Grandma’s Drinking Chocolate with Ancho and Clove
• Grilled Fruit Kabobs
• Key Lime Tart with Meringue
• Lavender Crème Brule
• New Orleans Bread Pudding with Vanilla Whiskey Sauce
• Peach Cobbler with Honey Ice Cream
• Poached Pear Tart
• Port Poached Asian Pear with Vanilla Ice Cream and Sabayon Whipped Cream
• Profiteroles with Avocado Ice Cream topped with Warm Piru Canyon Sage Honey
• Pumpkin and Spiced Chocolate Tart
• Pumpkin Cheesecake with Cinnamon Whipped Cream
• Pumpkin Pie with Fresh Whipped Cream
• Roasted Stone Fruit with Chevre Crisp and Piru Canyon Cactus Honey
• Shortbread with Gaviota Strawberries and Whipped Cream
• Vanilla Bean Panna Cotta with Orange
• White Chocolate Shooters with Pink Peppercorn and Black Sesame

*all dishes may change according to season

Holiday Menu

Roasted Turkey Stuffed with Rosemary Bread Pudding

Starters

• Baked Brie with Roasted Macadamia Nuts and Cherry Preserve
• House Cured Salmon Display with Capers, Egg, Purple Onion, and Dill Crème Friache
• Duck Confit Spring Rolls with Apricot Mustard
• Chef’s Choice Cheese Display with Market Fruit and Preserves
• Mezze Platter with Hummus Trio, Roasted Red Peppers, Olive 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
• Organic Slider Display Including:
  Ground Sirloin with Smoked Cheddar, Roma Tomato, and Homemade Aioli
  Apricot Turkey Slider with Apple, Arugula, and House Mustard
  Grilled Portabella with Mixed Greens, and Basil Aioli
• Chilled Seafood Display with Shrimp, Oysters, Clams, Mussels, Lemon Caper Aioli, and Cocktail Sauce

Salad

• Maggie’s Pepper Mix with Julienne Onion, Feta, and Pear Mustard Seed Vinaigrette
• Scarborough Herb Mix with Pumpkin Seed, Shaved Purple Onion, Tomato, and Sweet Pepper Vinaigrette
• Maggie’s Winter Mix with Weiser Farms Baby Carrots and Chrones, and Garlic Croutons with House Made Buttermilk Ranch
• Wild Arugula with Smith Farms Apples, Pumpkin Seeds, Apple Cider Vinaigrette

Main Dishes

• Creole Injected Fried Turkey with Giblet Gravy
• Rosemary Bread Pudding Stuffed Turkey with Pan Gravy
• Herb Crusted Stand-Up Rib Roast with Red Wine Pan Sauce
• Coriander and Dried Mushroom Dusted Leg of Lamb with Zinfandel Reduction
• Duck Fat Poached Colorado Venison Chop with Julienne Onion Fritto
• House Cured Piru Canyon Honey Baked Ham
• Broiled Filet of Salmon topped with Leek Potatoes
• Creole Seafood Gumbo with File’
• House Smoked Andoille with Jidori Chicken Gumbo Ya Ya
• Pecan Island Duck Gumbo with Fairview Farms Turnips

Vegetarian/Vegan Dishes

• Honey Glazed Tofurkey stuffed with Rosemary Apple Bread Pudding
• Creole Injected Tofurkey with Caramelized Onion Jus
• Cranberry, Orange, and Mint Cous Cous Stuffed Acorn Squash with Allspice and Toasted Pecans
• Vegan Shephard’s Pie with Crispy Onions and Gravy
• Grilled Garlic Rubbed Fennel with Roasted Spaghetti Squash and Canary Watercress Puree

Sides

• Rice Stuffing with Grassfed Kansas Beef
• Truffle Smashed Potatoes
• Traditional Smashed Potatoes
• Roasted Weiser Farms Potatoes with Chive
• Southern Yams
• Sauteed Winter Greens
• Orange Scented Cranberries Sauce
• Brocollini with Garlic and Shallots
• Grandma’s Gouda Mac N Cheese
• Olympus Oyster Stuffing
• Homemade Green Bean Casserole
• Vegan Corn Bread Stuffing
• Truffle Cauliflower Gratin
• Roasted Fairview Farms Root Vegetables
• Glazed Carrots

Desserts

• Apple Pie with Cinnamon Whipped Cream
• Pumpkin Pie with Fresh Whipped Cream
• Lavender Scented Crème Brulee
• Double Fudge Bourbon Walnut Pie with Caramel Sauce
• Espresso Brownie with Hazelnut Ice Cream
• Jamaican Rum Cake with California Golden Raisins
• New Orleans Bread Pudding with Makers Mark Whiskey Sauce
• Banana Cheesecake with Ganache
• Raw Apple Pie with a Fig Almond Crust

*all dishes may change according to season