menus

Sesame peanut soba noodle salad with grilled chicken, edamame, carrots, jimmy nardello peppers, zucchini and broccoli

Option 1:
Pan seared salmon burger with dill remoulade on a brioche bun served with savoy cabbage slaw and gold potato salad;

Option 2:
Chicken kofta kebab with tahini sauce and pepita chile oil served with lime couscous and confit okra with whipped feta;

Option 3:
Braised Lamb shank osso bucco with meyer lemon gremolata served with heirloom bean ragout and an heirloom tomato, basil and cucumber panzanella salad with grated tomato balsamic vinaigrette;

Option 4:
Classic shrimp scampi over bronze-died spaghetti, house made Ligurian focaccia and sautéed bitter greens with Calabrian chili and roasted garlic;

Option 5:
Korean style grilled pork tenderloin with gochujang-bimbimbap sauce with kimchi fried rice and stir-fried green beans with black garlic and chili crunch;

Option 6:
Chicken pot pie with drop biscuit topping served with a grilled romaine salad with lemon-anchovy vinaigrette and pan gratto;

Passed hors d’oeuvres

• Vietnamese fresh spring rolls, pickled vegetables, shiitake mushroom, fresh herbs, peanut sauce

• Andalusian gazpacho, avocado, basil oil, microgreens

• Grilled beef tenderloin, levain crostini, horseradish creme fraiche, watercress

• Grilled chicken kofta, tahini-yogurt, Aleppo pepper, fried chickpeas

Buffet

• Nicoise salad: seared yellowfin tuna, fingerling potatoes, hard boiled egg, haricot vert, nicoise olives, cherry tomatoes, taragon-Meyer lemon vinaigrette

• Grains and greens salad: farro, freekeh, quinoa, arugula, pistachios, goat cheese, champagne vinaigrette

• Grilled corn salad: cherry tomatoes, avocado, feta cheese, herbs, citrus-chili vinaigrette

Dessert 

• Strawberry and peach  “shortcake”, biscuit, creme fraiche

Passed appetizers

• Buckwheat blinis, smoked trout, crème fraîche, caviar 

• Za’atar dusted seared diver scallop, cauliflower purée, hawaij chile 

• Quinoa and spring garlic cakes, fermented shatta, chive oil

First course 

• Butter lettuce salad: avocado, watermelon radish, fava beans,  green tahini vinaigrette

Second course 

• Roasted ras el hanout dusted rack of lamb, red cabbage, shallot-date confiture

Dessert 

• Almond cake, cardamom yogurt, toasted almonds