Buffet Dinner Menu

Download buffet dinner menu here
Download buffet stations menu here

Pacific Northwest

baby gem salad
pickled radish, hazelnuts, mimolette, with a lemon vinaigrette (veg) (gf)

pan seared wild salmon filet
sauce vierge and ribboned asparagus with lemon (gf)

marinated chicken breast with lemon and rosemary
plattered with cherry tomato and sweet corn relish (gf)

olive oil poached oregon fingerling potatoes
sprinkled with coarse sea salt and cracked black pepper (vegan) (gf)

chef’s choice of roasted seasonal vegetables
served with sea salt and fresh cracked black pepper (vegan) (gf)

wild rice salad
with currants, toasted hazelnuts, dried cherries and roasted mushrooms (vegan) (gf)

sliced grand central bakery baguette
with sweet cream butter

Mediterranean Inspired

panzanella salad
with croutons, tomatoes, red onion, cucumber, niçoise olives,  torn basil and red wine vinaigrette (vegan)

pan seared cod filets
with onion marmalade, dried cherries, and kalamata olives (gf)

draper valley chicken provencal
roasted chicken thighs and breasts with tomatoes, garlic and olives

roasted potatoes
with dijon, lemon juice and extra virgin olive oil (vegan) (gf)

tabbouleh salad
israeli couscous, parsley, red onion, tomato and red wine vinaigrette (vegan)

basket of sliced artisan breads
with sweet cream butter

Warm Weather

heirloom tomato salad
assorted heirloom tomatoes, shaved red onion with marjoram and red wine vinaigrette (vegan) (gf)

olive oil poached albacore tuna
with summer tomato salsa (gf)

smoked painted hills beef brisket
with roasted beet barbecue sauce (gf)

grilled asparagus platter
with lemon, olive oil and coarse sea salt (vegan) (gf)

orzo salad
with lemon, kalamata olives, cucumber, tomato, fresh marjoram and feta cheese (veg)

grand central bakery como rolls
with sweet cream butter

Latin American Inspired

food in bloom caesar salad
with romaine, arugula, shaved fennel, grapefruit segments, croutons and shaved parmesan (veg)

spanish grilled draper valley chicken
sliced and plattered with romesco sauce

painted hills bavette steak with chimichurri
piquillo peppers and chevre

“solterito” peruvian chopped salad
quinoa, cucumbers, tomatoes, avocado, hearts of palm, and citrus dressing served in a romaine leaf (vegan) (gf)

black bean and sweet corn salad
with cilantro lime dressing, red peppers, tomatoes and onions (vegan) (gf)

housemade cornbread
with whipped honey butter

Winter Weather

butter lettuce salad
toasted pumpkin seeds, dried cherries, mimolette and sherry vanilla vinaigrette (veg) (gf)

hunter style draper valley chicken
chicken breast with wild mushroom, shallots and cognac reduction

painted hills beef bourguignon
carrots, pearl onions, celery and yukon gold potatoes confit (gf)

potato galettes
with caramelized leeks, new potatoes, fresh thyme and fontina cheese (veg)

vegetable ratatouille
traditionally prepared (vegan) (gf)

sliced grand central bakery baguette
with sweet cream butter

Pan Asian

thai salad rolls (vegan) (gf)
with rice noodles, basil, carrots, lettuce, bean sprouts and peanut sauce

szechuan noodle salad (vegan)
fire roasted snap peas, carrots, peppers, red onions garnished with bean sprouts, basil & noodles tossed with a red pepper vinaigrette

ginger shrimp sauté (gf)
served with cilantro coconut rice

lemongrass beef
with peanut sauce, toasted sesame seeds, scallions

korean bbq chicken skewer
pickled watermelon rind, shaved scallions and sesame seeds