CUSTOM DINNER BUFFET

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2 $57 Per Person (MIN. 100 Guests) Buffet Includes: Local baked dinner rolls with house whipped butter Garden Vegetable Platter with buttermilk dip Fresh brewed coffee and tea service Choice of Four Salads Garden Salad Mixed greens with cucumbers, radishes, peppers, tomatoes and carrots with Chef s choice of three dressings Baby Spinach Salad Bed of baby spinach topped with fresh berries, toasted walnuts and goat cheese. Finished with hemp seeds and shallot Tomato, Cucumber and Feta Salad Mixed with romaine lettuce and tossed in a fresh lemon basil Mighty Garlic Caesar Salad Crisp romaine tossed in our garlic dressing with shaved Asiago cheese, garlic croutons, and lemon Arugula and Orange Salad Spiced arugula salad with shaved red onions, red beets and Mandarin orange segments drizzled with a pink peppercorn Fava Bean and Chick Pea Salad Diced tomatoes, fresh basil, mint, green onions, tossed in a sundried tomato Quinoa Salad Kale and pea shoots mixed with quinoa, strawberries, bacon, cream soda candied cashews and goat cheese, drizzled with Meyer lemon Broccoli Salad Mixed with bell peppers, shaved red onions and shredded cheddar cheese, all tossed in a lemon garlic dressing Roast Pepper Caesar Salad Romaine mixed with roasted peppers, parmesan cheese and house-made ciabatta herb croutons, tossed in a roasted pepper Caesar dressing Roast Corn and Black Bean Mexican Salad Whole kernel corn roasted and tossed with green chilies, red peppers, black beans and tossed in a cumin spiced creamy dressing Carrot and Jicama Slaw Julienned carrots and jicama tossed with bell peppers, red onions, green chilies, mixed with a minted strawberry lemon Four Cheese Tortellini Pasta Salad Mixed with peppers and onions, tossed in a lemon herb Strawberry Spinach Salad Mixed with shaved red onions and topped with toasted pumpkin seeds, tossed in a raspberry ginger CHOICE OF TWO ENTREES Black and White Sesame Crusted Salmon Filet with Hoi SIn Citrus Glaze Herb Marinated Chicken Breast With Wild Mushroom Cream Sauce Apple Jack Injected Pork Loin With Brown Sugar Balsamic Glaze Slow Cooked Beef Sirloin Tip Roast Finished with our Honey Orange Glaze Organic Thyme and Dill Crusted Atlantic Salmon Filet in Chardonnay Wine Reduction Tuscan Chicken Breast Picatta in Meyer Lemon Wine Sauce with Capers Grilled Pork Chop with Hunter Sauce Minted Beet and Organic Heirloom Spinach Lasagna with fresh pasta sheets and ricotta cheese (V)

3 CHOICE OF TWO ENTREES CONT. White Bean and Mixed Vegetable Cassoulet (V)(GF) Hawaiian Chicken Breast with Sweet Pineapple Pepper Sauce Korean Beef Stir Fry: Strips of Angus beef, bean sprouts, baby spinach and cilantro sautéed with sweetened soy and ginger sauce Grilled Sliced Chicken Breast in a Garlic Herb Asparagus Cream Sauce Beef Lasagna: Ground Angus beef layered with fresh pasta sheets, basil tomato sauce, spinach and mozzarella cheese Grilled Vegetable Lasagna: Layers of grilled zucchini, red onions, tomatoes, spinach, ricotta cheese, and herb marinara sauce, topped with mozzarella cheese Swedish Meatballs: Seasoned Angus beef meatballs tossed in a Concord grape cream sauce Grilled Sliced Chicken Breast in a Coconut Chai Sauce Maple Orange Glazed Salmon FIlet Baked Basa with Pea Shoots and Mint Pesto Shepherd s Pie with Seared Corn and Angus Beef with root beer sweet potato mash CHOICE OF TWO STARCHES Buckwheat and Mushroom Risotto Brown and Wild Rice Pilaf Broccoli and Cheddar Smashed Potatoes Mexican Roast Potato Wedges Baked with sour cream, mayonnaise, garlic, smoked paprika and cilantro Honey Chipotle Seasoned Roast Yukon Gold Potatoes Cheddar Ranch Roasted Potatoes Hand Pinched Local Perogies seared in Sundried Tomato Vinaigrette Bourbon Butter Sweet Potato Mash with Bacon Crackling Fire Roasted Tomato and Red Pepper Italian Baked Country Rice Roasted Red Potato with feta, sundried tomatoes and rosemary Orecchiette Pasta with fire roasted tomatoes, roasted garlic and fresh basil leaf Whole Wheat Penne Pasta tossed in Mushroom and Spinach Cream Sauce House Kimchi Fried Rice Artisan Grain Blend (Quinoa, Lentils, Brown and Wild Rice) with parsley and onion Herb and Garlic Crusted Chicken Breast pan seared with chia seeds CHOICE OF TWO VEGETABLES (SEASONAL AVAILABILITY) Roast Zucchini and Onion with Rosemary Butter Honey Garlic Sautéed Baby Carrots Balsamic Onion and French Green Beans Ginger Garlic Steamed Broccoli Green Beans with Toasted Cashew Butter Broccoli and Greens in Black Bean Garlic Sauce Root Vegetable Medley with Maple Brown Sugar Glaze Coconut Milk & Chile Basmati Rice

4 CHOICE OF TWO DESSERTS Chef s selection of Cheesecakes Chef s selection of Dessert Squares Assorted Chocolate Drizzled Almond Macaroons (GF) Sliced Fruit Platter with Cinnamon Yogurt Dip (GF) Chef s Bread Pudding with Bourbon Caramel Sauce Chef s selection Of Tortes $37 per person Buffet Includes: Local baked dinner rolls with house whipped butter Fresh brewed coffee and tea service Choice of Two Salads Choice of Two Entree Options Choice of Two Vegetables Choice of One Starch Option Choice of One Dessert

5 ALL CATERED EVENTS ARE SUBJECT TO A 15% MANAGEMENT CHARGE. This Management Charge is the sole property of the food/beverage service company or the venue owner, as applicable, is used to cover such costs and expenses in connection with the catered event (other than employee tips, gratuities, and wages), and is not charged in lieu of a tip. The Management Charge is not a tip, gratuity or service charge, not is it purported to be a tip, gratuity, or service charge, for any wait staff employee, service employed, service bartender, or other employee, and no part of the Management Charge will be distributed (as a tip, gratuity, or otherwise) to any employed who provide service to guests.