San Francisco

All Buffets include Assorted Freshly Baked Rolls and Freshly Brewed Peet’s Major Dickason’s Blend Regular and Decaffeinated Coffee and Teas

Buffets are offered for groups of 25 guests or more. For fewer guests, we would be delighted to customize a special men.

Lunch: USD 80 per guest

Dinner: USD 114 per guest

Choose one
Roasted Butternut Squash Bisque: Cayenne and Cilantro Cream

Parsnip Soup: Smoked Bacon and Apple
Wild Mushroom and Barley Soup: Greens, Cippolini Onions

Choose two

Organic Baby Greens: Cucumbers, Cherry Tomatoes, Shaved Carrots, Sherry Vinaigrette

Wild Arugula Salad: Frisée, Pickled Pumpkin, Pears, Blue Cheese, Toasted Pumpkin Seed Vinaigrette

Lolla Rossa and Oak Leaf Salad: Cured Grapes, Candied Walnuts, Shaved Parmesan, Rosemary-Verjus Vinaigrette

Hearts of Romaine: Cured Tomatoes, Pickled Onions, Cucumber, Creamy Olive Dressing

Penne Pasta Salad: Roasted Root Vegetables, Pecorino, Basil, Balsamic Vinaigrette

Toasted Farro Salad: Rapini, Pine Nuts, Currants, Golden Raisins, Caper Vinaigrette

Choose two for lunch, three for dinner

Fish

Grilled Swordfish, Stewed Tomatoes, Oregano, Capers Slow Roasted Salmon, Braised Greens, Bacon, Sherry-Apple Cider
Seared Striped Bass, Garlic-Herb Butter
Crab Crusted Sea Bass, Whole Grain Mustard Beurre Blanc

Fowl

Roasted Half Chicken “Coq Au Vin” Bacon, Mushroom, Pearl Onions

Grilled Chicken Breast Mushroom, Root Vegetable Ragout Herb Roasted Chicken Breast Dried Plums, Capers, Green Olives

Meat

Rosemary Grilled Leg of Lamb Roast Garlic, Lemon Greek Yogurt Roasted Pork Loin Dried Cherry, Pumpkin Compote
Grilled Petite Beef Tenderloin Zinfandel-Peppercorn Jus
Grilled Tri-Tip Chili-Shallot Relish

Choose any three

Vegetables

Roasted Acorn Squash, Rainbow Chard

Root Vegetables Rosemary-Shallot Butter

Rapini Garlic, Lemon, Chili

Roasted Carrots Wild Mushrooms, Madeira Glaze

Caramelized Fennel Parsnips, Brussels Sprouts

Starches

Roasted Pumpkin Risotto Sage, Brown Butter

Garnet Sweet Potatoes Maple Syrup, Homemade Marshmallow

Roasted Butternut Squash Brown Sugar, Long Pepper, Rosemary

Creamy Polenta Smoked Cippolinis, Goat Cheese
Toasted Farro “Risotto” Dried Cherry, Parmesan, Herb Butter

Choose three for lunch, four for dinner

Assortment of Petit Tarts: Salted Caramel, Lemon Cream, Cuban Coffee, Milk Chocolate Mousse, Banana Cream, Key Lime or Seasonal Fruit

Assortment of Entremets: Symphony, Sweet Potato with Pecan, Oaxacan Chocolate, Pistachio Orange with Rose or Spinach and Apple

Petit Pear and Apple Tarte Tatin

Peanut Butter and Jelly “Sandwich”

Port Soaked Fig Financiers

Goat Cheese Cheesecake: Gingersnap Crust with Honey and Apricot

Triple Dipped Caramel and Chocolate Apples
Cake Push-Ups: Red Velvet, Veruca Salt, Triple Chocolate or Cranberry Almond