Buffet Dinner

Passed Appetizers
Morel mushroom risotto cake with garlic purée and chive oil
Chevre on walnut crostini topped with apricot chutney and micro beet greens
Black pepper crusted fillet of beef served on toasted brioche with fresh arugula leaves and horseradish cream sauce
Deep fried artichokes served with tarragon aioli
Dinner Buffet
Brined and Herb Roasted Organic Chicken with natural jus
Pan seared California White Bass with a citrus beurre blanc
Chive Whipped Potatoes
Quinoa Salad with roasted corn, lime and fresh herbs
Blue Lake Green Beans sautéed with garlic and fresh herbs
Mixed baby greens with D’Anjou pears, goat cheese and candied pecans, tossed with a balsamic vinaigrette
Baskets of artisan rolls and breads with sweet cream butter
Dessert Display
Mocha Profiteroles
Passionfruit Mousse in a mini chocolate cup
Meyer Lemon Tartlets
Bowls of fresh seasonal berries with vanilla bean whipped cream