MUS E UM D I S TR I C T HO US TON G R E X E C. B E S E F D A BANQUET / CATERING MENUS

Transcription

1 O U TO MU UM I T BQUT / TI MU 1

2 O U TO MU UM I T TB OF OTT BKFT 3 BQUT/TI BU 6 MU U 7 BQUT BK 11 T OPTIO 12 TOI BIT 13 PTIO IPY & TIO TTIO 15 VI TTIO 16 I 17 VTI OPTIO 23 WT 24 Z T MU 26 BV 27 2

3 O U TO MU UM I T W WI BK T OVIT FT MIIMUM OF 25 UT QUI IF T 25 UT, U OF 8/PO WI PPY BQUT/TI MU OTIT BKFT 32 PP easonal Fruit & Berry isplay anish Petite Muffins roissants Whipped Butter Fruit Preserves verything & Traditional Bagels ream heese ousemade Pistachio-oconut ranola Vanilla oney Yogurt ssorted ry ereals & Milks Freshly Brewed egular & ecaffeinated offee ssorted ot Teas Orange Juice rapefruit Juice OT BKFT 36 PP hive crambled ggs pplewood moked Bacon hicken pple ausage heesy Breakfast Potatoes French Toast easonal Fruit & Berry isplay anish Petite Muffins roissants Whipped Butter Fruit Preserves Freshly Brewed egular & ecaffeinated offee ssorted ot Teas Orange Juice rapefruit Juice TY TT 38 PP easonal Fresh Fruit kewers easonal Berries Vanilla oney Yogurt Warm Oatmeal ugar in the aw orghum ried Blueberries olden aisins Banana Bread Bran Muffins pple Butter ousemade Pistachio-oconut ranola Vanilla oney Yogurt ssorted ry ereals & Milks Freshly Brewed egular & ecaffeinated offee ssorted ot Teas Orange Juice rapefruit Juice Berry moothies OUT OPITITY 41 PP crambled ggs with aramelized Onions and Peppers pplewood moked Bacon hicken pple ausage ashbrowns Flaky Biscuits & ountry ausage ravy White rits Vanilla Bean ot akes Maple yrup ousemade Pistachio-oconut ranola Vanilla oney Yogurt ssorted ry ereals & Milks Freshly Brewed egular & ecaffeinated offee ssorted ot Teas Orange Juice rapefruit Juice OTM B 17 PP teel ut Oatmeal Bananas pples Whipped Butter orghum Butter Warm ream Brown ugar Toasted Pecans Toasted Walnuts moked lmonds ried Blueberries olden aisins M TO O OMT & TTIO 21 PP TTT F racked ggs gg Whites Breakfast am rilled hicken (P 20 UT) hicken pple ausage pplewood moked Bacon aramelized Onions ed Bell Pepper Mushrooms Broccoli rispy ash Brown rumble White heddar heese Manchego heese Whipped arlic & erb Boursin heese holula ot auce alsa Fresca Tomatillo alsa MOK MO TOP liced moked almon Whipped ream heese Whipped arlic & erb Boursin heese ed Onion Tomato apers hopped gg White & Yolk Fines erbes Toasted ye Bread verything & Traditional Bagels 25 PP OT MT OT MII QUI OI OF pinach & Feta Bacon & Boursin sparagus & Mushroom BKFT TO OI OF gg, Potato & heese horizo, Black Bean & gg gg & heese Includes alsas & our ream 42/OZ 48/OZ * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI BKFT WI OI OF gg, am & ruyère roissant Fried hicken Biscuit am, gg & merican nglish Muffin 48/OZ 3

4 O U TO MU UM I T T BKFT MT IIVIU YOUT (F) (V) 6 PP BQUT/TI MU OT Y & MIK (V) WM OTM O M OF WT (F) (V) 6 PP 6 PP FM F MB (F) 8 PP WM OTM (F) olden aisins & uts on the side 8 PP IT (F) 8 PP O FUIT & BY IPY (F) (V) 10 PP PPWOO MOK BO O POK U IK (F) 10 PP OUM PITIO-OOUT O & O B (V) 10 PP O F FUIT KW (F) (V) Vanilla oney Yogurt 10 PP OY M & WI OIT 10 PP MII BY PFIT MTII 10 PP OT BKI 40/OZ VYTI & TITIO B ream heese 44/OZ * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI 4

5 O U TO MU UM I T T BKFT BV U & IT OFT IK 5 BQUT/TI MU BOTT JUI IIVIU IZ OF MIK (U, KIM & 2%) 5 6 U & U F BU 6 IPPUIO & OFF 6 BY MOOTI 8 TI & PKI BOTT WT M BOTT (1/2 T) BOTT (1 T) 5 10 MP MIMO O BOOY MY 12 WO, 2%, OFT, OY & OOT MIK 34/O FY QUZ O JUI & PFUIT JUI 64/O FY BW U & FFITOFF & OT OT T 68/O * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI 5

6 O U TO MU UM I T FO TOW TT BU MIIMUM OF 25 UT QUI IF T 25 UT, U OF 10/PO WI PPY BU BUFFT IU Freshly Brewed egular & ecaffeinated offee ssorted ot Teas hilled Morning Juices BQUT/TI MU Z BU ouse Baked Muffins Breakfast Breads anish & roissants orghum Butter Whipped Butter Fruit Preserves Freshly Brewed egular & ecaffeinated offee ssorted ot Teas hilled Morning Juices 65 PP easonal Fruit & Berry isplay avender oney emon-poppy eed Yogurt Vanilla reek Yogurt (F) (V) Y TUFF (F - MIU OUTO) (V) easonal reens earts of omaine Baby pinach eirloom herry Tomatoes weet Peppers liced arrots nglish ucumbers Broccoli auliflower Blue heese Parmesan heese Feta heese ourdough routons Buttermilk anch ressing Balsamic Vinaigrette aesar ressing BI WFF (V) Orange Infused Maple yrup Warm Berry ompote orghum Butter Whipped Butter Powdered ugar Whipped ream VOY TUFF hive crambled ggs pplewood moked Bacon hicken Paillard Tomato-aper Beurre Blanc hipotle-avender oney lazed Bay of Fundy almon heesy Brunch Potatoes rilled sparagus with ollandaise PTY OP Pastry hef s election of Petite weet Bites T I OITY BU 75 PP ouse Baked Muffins Breakfast Breads anish & roissant orghum Butter Whipped Butter Fruit Preserves Freshly Brewed egular & ecaffeinated offee ssorted ot Teas hilled Morning Juices easonal Fruit & Berry isplay avender oney emon-poppy eed Yogurt Vanilla reek Yogurt (F) (V) Y TUFF (F - MIU OUTO) (V) easonal reens earts of omaine Baby pinach eirloom herry Tomatoes weet Peppers liced arrots nglish ucumbers Broccoli auliflower Blue heese Parmesan heese Feta heese ourdough routons Buttermilk anch ressing Balsamic Vinaigrette aesar ressing OOY IMO O MOKY B innamon aramel Orange-Vanilla Whipped Mascarpone BY BITZ (V) hamomile Tea Infused Maple yrup VOY TUFF hive crambled ggs hicken pple ausage rilled ountry am obster-mushroom Frittata hipotle-avender oney lazed Bay of Fundy almon Orzo Pasta Pilaf heesy Brunch Potatoes * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI PTY OP Pastry hef election of Petite weet Bites 6

7 O U TO MU UM I T U BUFFT MIIMUM OF 25 UT QUI IF T 25 UT, U OF 10/PO WI PPY TM U BUFFT IU rtisan olls Breads Iced Tea Fresh Brewed egular & ecaffeinated offee BQUT/TI MU T MI BUTTUT QU OUP Bacon Fried routons elery oot Parsley alad 55 PP W (F) (V) Baby Iceberg eirloom herry Tomatoes hive nips Blue heese rumbles Buttermilk anch ressing OT BY OF FUY MO (F) emon-aper Beurre Blanc T O OOTB BI BF OT IB I B MIT IIIK BT (F) I arlic oasted Broccoli Whipped Potatoes IIVIU FUIT & P PI OOT & VI UPK T BITO 50 PP F OIO OUP ruyère rostini MI (F) (V) Baby olla ossa Upland ress Frisée Berries andied Pecans oat heese olden Balsamic Vinaigrette IK PI (F) Tomato-aper Beurre Blanc OT TIP B (F) arlic Mushrooms I Buttered aricot Verts Marble Potatoes MO-BI ÈM BÛÉ (F) OPK IO' I 42 PP haved moked Turkey liced oney ured am haved oast Beef rilled hicken Manchego heese Vermont White heddar heese Fontina heese Whipped arlic & erb Boursin heese Traditional Mayonnaise itrus ioli mooth ijon Mustard racked rain Mustard haved ed Onions liced Tomatoes Pickle hips picy Pickled Banana Peppers easonal reens Multi rain Bread ourdough Bread iabatta Bread Brioche oll irty ea alt Potato hips heetos ouse Baked ookies ouble Fudge Brownies MT * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI ea alt Yellow orn Tortilla hips & uacamole (F) (V) Orecchiette Pasta alad, oasted Mushrooms & Basil Pesto (V) erman tyle Potato alad (F) (V) +9 PP +9 PP +8 PP 7

8 O U TO MU UM I T U BUFFT MIIMUM OF 25 UT QUI IF T 25 UT, U OF 10/PO WI PPY TM U BUFFT IU rtisan olls Breads Iced Tea Fresh Brewed egular & ecaffeinated offee BQUT/TI MU YOU B TF OUP OO 1 F OIO OUP Melted ruyère rostini rust hopped erbs 58 PP BK B OUP (F) Madras urry oasted auliflower routons rilled callion WM POTTO-K OUP (F) Truffled Pommes aufrette hive IK TOTI OUP (F) ime rema OBT BIQU Tarragon Pressed Puff Pastry BT OUP Tomato oup Bacon rispy ourdough rumble aramelized arlic ioli Micro Basil I-POK TW orn Bread routons Pickled ed Onion Tequila ioli OO 2 OU MI (F) (V) Baby olla ossa Upland ress Frisée Berries andied Pecans oat heese olden Balsamic Vinaigrette IB W (F) (V) Baby Iceberg eirloom herry Tomatoes hive nips Blue heese rumbles Buttermilk anch ressing earts of omaine arlic-ourdough routons Parmigiano-eggiano lassic ressing T MIT PI (F) Baby pinach earts of Palm ed Onions Bacon Kalamata Olives Feta heese rilled Tomato Vinaigrette POTI OO 2 IK PI (F) Tomato-aper Beurre Blanc OT TIP B (F) arlic Mushrooms IPOT-V OY Z BY OF FUY MO (F) Basil Beurre Blanc I B-MITIK BT (F) un-ried Tomato, aper & Kalamata Olive Velouté T O OOTB BI BF OT IB * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI OT MUT & B-Z POK OI (F) 8

9 O U TO MU UM I T U BUFFT MIIMUM OF 25 UT QUI IF T 25 UT, U OF 10/PO WI PPY TM U BUFFT IU rtisan olls Breads Iced Tea Fresh Brewed egular & ecaffeinated offee BQUT/TI MU YOU B TF (OTIU) T OO 1 WIPP POTTO (F) B I PIF (F) FII POTTO (F) (V) MY POT (F) OT MB POTTO (F) (V) VTB OO 1 BUTT IOT VT (F) (V) I PU (F) (V) Z BBY OT (F) I OT BOOI (F) (V) M UY UIFOW (F) (V) T OO 2 VI BK TIPOOT MOU White & ark hocolate Mousse ark hocolate urls Truffle TWBY OMOFF Macerated trawberries rand Marnier ream Fresh trawberries OOT K aspberry auce ark hocolate urls MO-BI ÈM BÛÉ (F) aramelized Turbinado ugar * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI 9

10 O U TO MU UM I T & T BQUT/TI MU TOT MO IK WI Micro reens Toasted roissant V OT BF WI Upland ress aramelized hallots Fontina heese Truffle ioli iabatta ZZ UB WI oasted Turkey am Bacon Tomatoes ettuce Onions ruyère ijonaise Brioche MOK MO VYTI B WI hive ream heese adish prouts I VI WP (V) rilled ggplant rilled Zucchini rilled Portobello Mushroom adish prouts Kalamata Olive pread Flour Tortilla I IIK WI rilled Marinated hicken Breast vocado oasted ed Pepper Baby pinach reen oddess Mayoli Brioche Bun ITI OI enoa alami Mortadella Peperoncino Pepperoncini Peppers Mozzarella Tomato ioli oagie oll ITM IU irty hips ouse Baked ookie Pesto Pasta alad 4 oz ZaZa Bottled Water Buffet Maximum of 3 Types Plated ostalgic unch Box 42 PP 36 PP +5 PP T IIK (F - MIU OUTO) rilled erb Marinated hicken earts of omaine Parmesan ourdough-arlic routons lassic aesar ressing T MIT (F - MIU PIT B) rilled erb Marinated hicken Bacon ed Onions Kalamata Olives earts of Palm Baby pinach Feta heese ummus Pita Bread rilled Tomato Vinaigrette ZZ OBB (F) moked am oasted Turkey Bacon hopped gg harred Peppers hopped omaine ettuce Manchego heese Buttermilk anch ressing BI TK (F) Filet of Beef rilled, hilled & haved haved ed Onions eirloom herry Tomatoes Baby rugula Blue heese Mousse oney Balsamic ressing I WII I TU IOI (F) eared are and liced hi Tuna Block eirloom herry Tomatoes icoise Olives ed kin Potatoes aricot Verts Upland ress Tarragon-hampagne Vinaigrette ITM IU Berry alad ouse Baked ookie rtisan oll 4 oz ZaZa Bottled Water * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI Buffet Maximum of 3 Types Plated ostalgic unch Box 42 PP 36 PP +5 PP 10

11 O U TO MU UM I T TIM! MIIMUM OF 10 UT QUI BK B O 30-MIUT OF VI PITY BK IU ssortment of oft rinks & Bottled Water BQUT/TI MU T POW BK Whole easonal Fruits ssorted ranola & nergy Bars ut & ried Fruit Trail Mix oney-wasabi lmonds Fruit Juices egular & ugar Free ed Bull 16 PP 7 T II TT 16 PP Peanuts racker Jacks Warm Jumbo Pretzels picy Mustard Warm Popcorn TY B ershey Bars hocolate Kisses Kit Kat Bars Peanut Butter ups York Peppermint Patties Jelly Belly Mix Jolly anchers Pixy ticks ope iquorice hocolate Milk 17 PP FITU Whole easonal Fruits Mixed uts Trail Mix arrot & elery ticks ummus ip Odwalla hocolate & Vanilla Protein rinks Vitamin Water reen Tea 18 PP T O B ouse-made Pistachio, oconut & ocoa ib ranola Toasted Flax eeds ried & Fresh Blueberries ried pricots ried herries ried Banana hips ried Peaches Toasted oconut Flakes Tiny Marshmallows Tiny hocolate hips trawberries oney Vanilla Bean Yogurt reek Yogurt Whole Milk lmond Milk 21 PP TOOT IT ouse Baked ouble Fudge Brownies ouse Baked White hocolate hip ookies ouse Baked hocolate hip ookies Malted Milk Balls Plain & Peanut M&Ms hocolate overed Pretzels hocolate Milk 21 PP IT U 21 PP TTT F enry s Texas hocolate, Vanilla & trawberry Ice ream Maraschino herries hocolate yrup aramel auce Pineapple auce haved hocolate Bananas andied Peanuts QUIO U O ea alt Yellow orn Tortilla hips elery alt White orn Tortilla hips Taco pice usted Blue orn Tortilla hips uacamole harred Tomato alsa Bloody Mary alsa Fresca Queso con horizo innamon ugar usted hurros 22 PP * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI 11

12 O U TO MU UM I T T PITY BK BV ITM BQUT/TI MU TO (16 OZ) U & U F BU 6 6 TI & PKI BOTT WT M BOTT (1/2 T) BOTT (1 T) 5 10 MO O I T 60/O K ITM WO FUIT 4 OT O & Y B 4 FOZY B 5 OFT IT PTZ WIT MUT 5 OT KTTIP & PTZ 5 MII BY PFIT MTII 8 O FUIT & BY IPY 10 PP MO B & WUT BOWI 30/OZ PIY JU K B 36/POU TOPI FUIT TI MI & OT UT 40/POU OT PTI 40/OZ OOTU BOWI 42/OZ OMM JUMBO OOKI 42/OZ VITY OF FI WI 44/OZ OTOOT IPPUIT 44/OZ OOT IPP TWBI 44/OZ * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI 12

13 O U TO MU UM I T OT TOI BIT 50-PI MIIMUM O P ITM BQUT/TI MU 5 IIK-IUU & PPIT QUI oasted Tomatillo alsa MII MUOOM WITO ijon Béchamel ipper PI OIZO-MO OQUTT Tomato- pricot Jam IPY B OO FIK Thai hile rizzle TI OT B K Old Bayoli IPOTIK KW (F) ed Pepper Jam 6 KO BBQ-Z Y TK O TIK harred callion Pistou POK & (F) weet & ticky Pork Belly esame hinese Mustard POPO PT BIT harred Poblano ravy ipper IPY TIOK & BOUI BIT Panko Bread rust Tabasco yrup 7 TMPU TI OT IMP oney-ijon Yogurt ipper UM I MB OIPOP (F) Preserved emon Yogurt rizzle IK-FI OBT BIT Thai ed urry auce IK & WFF Waffle oated Fried hicken hipotle Powdered ugar * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI MII BF WITO ngus Beef Tenderloin Mushroom uxelle Port Wine eduction 13

14 O U TO MU UM I T I TOI BIT 50-PI MIIMUM O P ITM BQUT/TI MU 5 MIT OMP WTMO (F) (V) Feta Mint TOMTO-MOZZ BUTT (V) Pesto up PT VI (V) Pita hip 6 B ZPO POO (F) olden Tobiko aviar M UY IK rilled Wheat Flatbread B-VOO-ITU Micro ilantro & Basil Beet oot up VI WIT PI I TU TOPPI (F) PI I TU vocado Pico de allo Black esame up MIZ OT IP TUFF UYÈ OUÈ Jerez astrique 7 IT OF BF Beet hip orseradish rema hive OUM U BK I OMO (F) hile-avender oney cented hèvre Toasted azelnuts MOK MO BIP moked almon Mousse Fines erbes UK BO BT French Baguette Madeira ioli Upland ress Tomato Jam * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI PB&J Foie ras Terrine Black Berry-age Preserve Foie Buttered Brioche 14

15 O U TO MU UM I T VI PTIO IPY & TIO TTIO BQUT/TI MU VI (F) (V) Baby arrots nglish ucumbers eirloom herry Tomatoes Broccoli auliflower weet Peppers aricot Verts Beech Mushrooms reen oddess ip T BI Brie heese Manchego heese Maytag Blue heese moked ouda heese Marinated Bocconcini Mozzarella moked lmonds easonal Berries ssorted rackers liced Baguette nhanced harcuterie + 10 PP 18 PP 25 PP T MIT (F - MIU PIT ITM) Baba anoush ummus Marinated Feta oasted Pepper & rtichoke alad ssorted Olives & uts Pita hips rilled Pita 25 PP I FOO IPY (F) ourt Bouillon Poached Peel & at hrimp Thai alamari alad Bloody Mary ocktail Oyster hooters affron Poached PI Mussels racked rab laws ocktail auce emoulade emons 40 PP UI TIM IPY (F) (100-PI MI) alifornia oll hi Tuna oll Tempura hrimp oll almon oll Wasabi oy auce ction tation 60 PP UI F 5/PI I IPY I round Bacon Brisket heddar Pretzel Bun Fried hicken harred Poblano ravy arvest Bun low oasted BBQ Pork arnitas arvest Bun 32 PP ITIO Ketchup mooth ijon Mustard merican Yellow Mustard liced Tomatoes haved ed Onions easonal reens Pickle hips Brioche Buns ea alt & erb hoe tring Potatoes tation ttendant PT OO 3 FVO OMPOITIO 30 PP FTTUII PIMV rilled Zucchini & Yellow quash eirloom herry Tomatoes oasted Broccoli rilled sparagus Parmesan heese Basil Pesto Fettucini Pasta IMP IUI himichurri oasted hrimp remini Mushrooms Basil pinach Toasted Walnuts Toasted arlic Oil inguine Pasta IK OITT PT rilled Marinated hicken Basil siago heese Tomato-Kalamata Olive auce Orecchiette Pasta PTTI BOO Meat Bolognese auce Truffle Oil rizzle Parmesan heese paghetti Pasta * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI 4 M-- ouse Blend 4 heese auce oasted hicken hive lbow Pasta 15

16 O U TO MU UM I T M PTF-V OT TÉ TTIO BQUT/TI MJOM & -OT TUKY BT Pan Jus ravy ranberry itrus hutney Italian ausage-brioche tuffing Toasted lmond reen Beans 22 PP MU BK MO-P BY OF FUY MO (F) emon-aper Beurre Blanc eirloom herry Tomato-Kalamata Olive elish Basmati ice arlic oasted Broccolini 24 PP O I-OT BKI POK OI (F - MIU BIUIT) reen Tomato-Jalapeño Marmalade Pork Belly Jam moked ouda rits arlic oasted Broccolini Buttermilk Biscuits orghum Butter 26 PP OT OU-U POTT (F - MIU FOI) Buffalo Trace Bourbon moked ock Jus Parsley Pistou reamy Fontina Polenta rilled Broccolini Focaccia 28 PP T-BK WO W YOK TIP (F - MIU OUÈ) abernet teak auce reamy orseradish auce ruyere ougère oaded Mashed Potatoes rilled sparagus 32 PP I WOIT OF BF (F) Truffle ioli ed Wine emi-lace calloped Potatoes lazed Baby arrots 35 PP BF WITO Puff Pastry Wrapped Beef Tenderloin Baked with Foie ras-remini Mushroom uxelle ijon aramelized arlic Velouté erb oasted Marble Potatoes reamed pinach 39 PP I T-BI & I-OT OF MB (F - MIU PIT B) himichurri auce ed & old Pepperada affron ous ous olden aisin Madras urry oasted auliflower rilled Pita Bread 42 PP TUI (F - MIU OUÈ) OI OF 3 MT Picanha teak Bacon Wrapped Whole Filet of Beef oasted amb hicken Breast Medallions arlic rilled hrimp 46 PP * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI OMPIMT heese ougère himichurri u Poivre auce Boursin Mashed Potatoes harred Pepper-Mozzarella alad 16

17 O U TO MU UM I T I BUFFT MIIMUM OF 25 UT QUI IF T 25 UT, U OF 10/PO WI PPY TM I BUFFT IU rtisan olls Breads Iced Tea Fresh Brewed egular & ecaffeinated offee BQUT/TI MU YOU B TF OUP OO 1 F OIO OUP Melted ruyère rostini rust hopped erbs 90 PP BK B OUP (F) Madras urry oasted auliflower routons rilled callion WM POTTO-K OUP (F) Truffled Pommes aufrette hive IK TOTI OUP ime rema OBT BIQU Tarragon Pressed Puff Pastry BT OUP (F - MIU OUOU UMB) Tomato oup Bacon rispy ourdough rumble aramelized arlic ioli Micro Basil I-POK TW orn Bread routons Pickled ed Onion Tequila ioli OO 2 OU MI (F) (V) Baby olla ossa Upland ress Frisée Berries andied Pecans oat heese olden Balsamic Vinaigrette W (F) (V) Baby Iceberg eirloom herry Tomatoes hive nips Blue heese rumbles Buttermilk anch ressing (F - MIU OUTO) earts of omaine arlic-ourdough routons Parmigiano-eggiano lassic ressing T MIT PI (F) Baby pinach earts of Palm ed Onions Bacon Kalamata Olives Feta heese rilled Tomato Vinaigrette POTI OO 3 OT TIP B (F) arlic Mushrooms IPOT-V OY-Z BY OF FUY MO (F) Basil Beurre Blanc OT BF TOI (F) abernet emi-lace I B-MITIK BT (F) un-ried Tomato, aper & Kalamata Olive Velouté OT MUT & B-Z POK OI (F) BI BF OT IB (F) * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI 17

18 O U TO MU UM I T I BUFFT MIIMUM OF 25 UT QUI IF T 25 UT, U OF 10/PO WI PPY TM I BUFFT IU rtisan olls Breads Iced Tea Fresh Brewed egular & ecaffeinated offee BQUT/TI MU YOU B TF (OTIU) T OO 1 WIPP POTTO (F) (V) B I PIF (F) (V) FII POTTO (F) (V) MY POT (F) (V) OT MB POTTO (F) (V) OP POTTO (F) (V) VTB OO 1 BUTT IOT VT (F) (V) I PU (F) (V) Z BBY OT (F) I OT BOOI (F) (V) M UY UIFOW (F) (V) T OO 2 VI BK TIPOOT MOU White & ark hocolate Mousse ark hocolate urls Truffle TWBY OMOFF Macerated trawberries rand Marnier ream Fresh trawberries OOT K aspberry auce ark hocolate urls MO-BI ÈM BÛÉ (F) aramelized Turbinado ugar OOTM TT Blueberries Blackberries * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI OT TIY OFTIO Pastry hef s election u Jour 18

19 O U TO MU UM I T T OF T PT OUP & PII IU IT OI OF OUP O TIO & T 365 TP BQUT/TI MU F OIO OUP Melted ruyère rostini rust hopped erbs BK B OUP (F) Madras urry oasted auliflower routons rilled callion WM POTTO-K OUP (F) Truffled Pommes aufrette hive IK TOTI OUP (F) Black Bean Tamale n roûte ime rema OBT BIQU Tarragon Pressed Puff Pastry BT OUP Tomato oup Bacon rispy ourdough rumble aramelized arlic ioli Micro Basil I-POK TW orn Bread routons Pickled ed Onion Tequila ioli OU MI (F) (V) Baby olla ossa Upland ress Frisée Berries andied Pecans oat heese olden Balsamic Pipette W (F) (V) Baby Iceberg eirloom herry Tomatoes hive nips Blue heese rumbles Buttermilk anch ressing earts of omaine arlic-ourdough routons Parmigiano-eggiano lassic ressing T MIT PI (F) Baby pinach earts of Palm ed Onions Bacon Kalamata Olives Feta heese rilled Tomato Vinaigrette T I OUTY uby ed rapefruit upreme Whipped vocado andied Pecans Pickled ed Onions Black Bean Pico moked Poblano anch * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI YO BIBB BT ydroponic Bibb ettuce rispy haved omo eirloom herry Tomatoes hive nips otija heese reen oddess ressing 19

20 O U TO MU UM I T T OF T PT OUP & PII IU IT OI OF OUP O TIO & T WITTU OVMB-FBUY BQUT/TI MU I-UYÈ OUP (F) oasted Beech Mushrooms hervil BUTTUT QU OUP harred Poblano moked Bacon rab Fritter WT POTTO OW (F) moked Bacon ream I IIO (V) apers Frisée Brie-Baguette rostini racked rain hampagne ressing OT BBY BT (F) Tri olor Beets oat Milk icotta Baby rugula Pecan-Bacon Brittle PI FTU M-MY MIT I P OUP (F) Pancetta ardon Pea Tendrils oat Milk rème Fraîche PU OUP (F) ured Organic gg moked Bacon Pickled White sparagus OT-I OUP (F) callion aikon prout Tiny ilantro UMMTU JU-PTMB I TOMTO OUP (F) (V) reen Tomato how how MITO OUP lbow oodles arlic ourdough routons Basil-hive himichurri UMM ZPO (V) Focaccia Panzanella alad arnish TOMTO-BI OUP (F) Balsamic Marinated eirloom Tomato elish I UMMO OW (F) Pancetta Fingerling Potatoes Basil Pesto B OMP WTMO (F) (V) Feta Baby rugula Basil Mint Micro adish herry Vinaigrette TOMTO P (F) (V) ummer Tomatoes Basil Marinated Bocconcini Mozarella Pine ut Brittle Black ava alt Truffled Trebbiano ressing * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI F FTU PTMB-OTOB T PI PUMPKI OUP hile usted Pepitas WIT B OUP Mirepoix moked hicken Marjoram Oil PPP & BK B OUP ilantro himichurri BBY K Frisée Pomegranate eeds Toasted Walnuts Manchego heese Unfiltered pple ider Vinaigrette 20

21 O U TO MU UM I T T OF T PT MI OU PII IU IT OI OF OUP O TIO & T BQUT/TI MU I B MITIK BT (F) un-ried Tomato, aper & Kalamata Olive Velouté U 54 PP I 68 PP IPOT-VT OY Z BY OF FUY MO (F) Basil Beurre Blanc U 58 PP I 70 PP BUIT BOUBO BI OT IB (F) U 58 PP I 70 PP I POK TOI (F) Madeira Pork emi U 58 PP I 70 PP I & B BOUI & MUOOM IK OU himichurri auce U 58 PP I 72 PP IPY KI TIP B (F) U 64 PP I 75 PP OTIT OF BF (F) Trebbiano emi-lace U 68 PP I 80 PP I W Z MB F K (F) eirloom herry Tomato-Mint elish I 85 PP I 12 OZ IBY (F) moked Bacon Fontina I 90 PP * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI 21

22 O U TO MU UM I T T OF T PT UO-PT MI OU PII IU IT OI OF OUP O TIO & T BQUT/TI MU BUIT BOUBO BI OT IB & I IK BT (F) TOT, I, & I POK TOI & OP (F) Madeira Pork emi OT 5OZ FIT OF BF & BUTT PO OBT TI (F) Trebbiano emi-lace Tobiko oe Butter I 5OZ FIT OF BF & IPOT-VT OY-Z BY OF FUY MO (F) Basil Beurre Blanc Trebbiano emi-lace 80 PP 85 PP 95 PP 90 PP T OO 1 MY MOT I PUI MII-IO BMTI I MOK OU ITMI IT I & B BOUI M KI POTTO BÈVMY POT MOK P BU U TI POTTO IV & ÈMÎ O PO YUKO O POTTO IV BUTTMIK WIPP POTTO O II MOK MO I VTB OO 1 WM WIT B UMMU PU TIP I OT BOOII BUTT IOT VT I OT BOOI IPY BU POUT I PU IITK MUOOM-F BOMPOT Z BBY OT M UY BKUIFOW * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI MIZ OIO, U I TOMTO & KMT OIV WM TBBOU 22

23 O U TO MU UM I T T OF T PT VTI PII IU IT OI OF OUP O TIO & T BQUT/TI MU PT, OT PPP & QU POO (F) (V) arlic Wilted Baby Kale ilantro himichurri arissa U I 54 PP 63 PP PTTI QU PT (F - MIU ) (V) Tomatoes age apers oasted Brussels prouts Brown Beech Mushrooms rilled aan U I 54 PP 63 PP TI I Z TOFU TK (V) Ponzu Braised Baby Bok hoy ed Quinoa Fried ice hiitake Mushroom Bacon U I 54 PP 63 PP FOT MUOOM TM (V) hile-parmesan alle orn Tomatillo alsa Verde Pickled White Watermelon U I 54 PP 63 PP BUTTUT QU, MUOOM & BI TU (V) Balsamic laze oasted sparagus U I 54 PP 63 PP OITT PIMV (F) (V) rushed arlic Tomato auce Broccoli Mushrooms Zucchini Basil Parmesan U I 54 PP 63 PP * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI 23

24 O U TO MU UM I T WT TOOT U PT VI BK OO Ohocolate azelnut ookies & ream Forest Berry aspberry BQUT/TI MU TIPOOT MOU White & ark hocolate Mousse ark hocolate urls Truffle TWBY OMOFF Macerated trawberries rand Marnier ream Fresh trawberries OOT K aspberry auce ark hocolate urls PO OOT P PI Vanilla Bean hantilly ream MO TT ssorted Berries Basil rystals Vanilla Bean Whipped ream ITMZZO OI OF O TO YOU PT (F) (V) emon Basil ranita hampagne aspberry orbet Blackberry hambord itrus Burst 7 PP U B BOW ITM WI B V BUFFT-TY VI BK OO Ohocolate azelnut ookies & ream Forest Berry aspberry 8 PP TK B ouse rafted Whole akes 28 PP OO 4 FVO BOW FO OV 50 UT OO 3 FVO FO U 50 UT hocolate Thunder ake Pink hampagne trawberry ake ngel Food ake with ssorted Berries ookies & ream ake andy Bar ake Vanilla Bean ake lassic Turtle ake F TT MO B raham rackers itz rackers Marshmallows hocolate Bar Peanut Butter ups ookies & ream Bars hocolate Mint Bar trawberries 25 PP TTT F (P 20 UT) * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI Y F-FMB` M! Bananas Foster Brandied Peaches herries Jubilee Vanilla Bean Ice ream 22 PP TTT F (P 20 UT) 24

25 O U TO MU UM I T WT TOOT U MIIMUM 15 PI P ITM PTY OP IPY BQUT/TI MU WT TT hocolate Fudge Brownies hocolate Praline ake Tiramisu Éclair Texas Praline Bread Pudding Bites emon Meringue Tarts herry Pie Bar Pecan Pie Tarts Mini French ilk Tarts Truffles hocolate azelnut Fudge hocolate overed trawberries Jumbo ookies 6 U-TII hocolate Mint Mousse ouble hocolate & aramel Turtle Trifle trawberry hortcake Tiramisu Boston ream Pie Key ime heesecake 5 OT emon ush ookies & ream hocolate Mudslide Peanut Butter Pie Brownie & aspberry 5 K OIPOP BIT ea alt aramel hocolate aspberry easonal Berry Vanilla Bean Marble 5 F MO Vanilla Pistachio aspberry hocolate spresso emon 6 * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI 25

26 O U TO MU UM I T Z T MU TOMTO BI BIQU OOT (F) (V) F FI I MII OK (V) 4 5 BQUT/TI MU Z BKFT TO Potato gg heese ausage gg heese Bacon gg heese 5 MII I WI 5 MII OQU MOIU 5 F TOT O TIK (V) 5 MII MIKK trawberry hocolate Vanilla 5 OT PIZZ QU Pepperoni ausage heese 5 BO BIKT & I Traditional arnish hallah Bun 6 PU BBQ POK I abbage law 6 FIIK I Poblano ravy 6 MII IK & WFF BIT 6 MII BY erved in hooters 6 * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI 26

27 O U TO MU UM I T BV MU BT & I 100 FO FOU OU UTIO 50 P ITIO OU MU PK PIO 4-OU UTIO ZZ OMM O B FO VY UT BQUT/TI MU B, WI & O B ouse Wine ouse hampagne Imported & omestic Beer oft rinks Mineral Water 45 PP +7 PP / ITIO OU OT B O OUMPTIO ITIO 1 TO IK PIO B Mineral Water oft rinks omestic Beer Imported Beer ouse ouse Wine & Bubbles eluxe Martini Premium ordials B PK IU B, OU WI, OUMP & OFT IK OU kyy Vodka spolòn ew msterdam eorge Ocean Jim Beam edemption ye egacy Tullamore W och omond 55 PP +9 PP / ITIO OU U Ketel One vión Bombay apphire ruzan Jack aniel's edemption ye 40 reek Jameson ewar's 60 PP +10 PP / ITIO OU * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI PMIUM rey oose Patron endrick's Bacardi Maker's Mark edemption ye rown oyal Jameson Johnny Walker Black 65 PP +11 PP / ITIO OU 27

28 O U TO MU UM BQUT/TI MU I T WI IT BT & I 100 FO FOU OU UTIO 50 P ITIO OU MU PK PIO 4-OU UTIO ZZ OMM O B FO VY UT BUBB POM V pain M POO Italy O TT BUT OÉ alifornia 75 TITTI France 95 PI-JOUËT BUT France 110 VUVIQUOT France 130 VUVIQUOT OÉ France 150 PI-JOUËT B POQU France 375 OM PÉIO France 450 OIT France (OU) 60 (PMIUM) OY WOOWOK alifornia OUMBI Washington U ussian iver 65 MK OVOOK onoma 70 JO onoma 80 OMBU arneros 85 KB apa 99 F IT apa (OU) 55 (PMIUM) PIOT IIO TO Italy 55 T MIT Italy 65 UVIO B YUMB ustralia OYT BY ew Zealand 55 UKO apa 70 OUY BY ew Zealand (OU) * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI II Washington 60 ÖOFF ermany 70 28

29 O U TO MU UM I T BQUT/TI MU WI IT BT & I 100 FO FOU OU UTIO 50 P ITIO OU MU PK PIO 4-OU UTIO ZZ OMM O B FO VY UT PIOT OI UWOO Oregon IO Monterey 60 OY PI anta Barbara 75 TU arneros 90 B O alifornia 95 FOW onoma oast 100 P- Willamette Valley (OU) MOT OUMBI T 3 Washington 55 POV apa 60 FMK BBY apa 80 UKO apa 100 BT UVIO WOOWOK alifornia OUMBI Washington WTO apa 60 OPPO ITO' UT lexander Valley 70 W WI Washington 100 FMK BBY apa 120 JUTI IO Paso obles 140 IV OK lexander Valley 155 YMU apa (OU) 55 (PMIUM) * FOO & BV PI UBJT TO 22% VI 825% T PI UBJT TO F = UT V = VTI OT VIT OUUM, WIT B alifornia 72 P- UBO, PIOT-Y B Willamette 72 KIK, MB rgentina 70 U, MB rgentina 80 PIO, ZI B alifornia 90 OI WIFT BTT, alifornia 85 UKO PU, ZI B apa 90 MO I MO, ITI IO Italy 65 TWO ' ustralia 95 OU 3, WI apa 100 I TITY, WI apa