Farm Eggs & More
OMELETTE STATION
Snap Pea Frittata
Ricotta Pancakes
Mushroom Quiche
Mini Acai Bowls
Mini Granola Berry Parfaits
Salad & Starters
Fresh Peas
cashew, mint, radish
Avocado Toast
herb ricotta, country bread, everything spice
Water Buffalo Burrata
rhubarb, green strawberries, pistachio
Imported & Domestic Cheese
Delta Asparagus
hazelnuts, egg mimosa
ARTISAN CHARCUTERIE
COUNTRY PÂTÉ
Seafood Bar
Horseradish Cocktail Sauce, Asian Pear Mignonette, Mustard, Herb Aioli
West Coast Oysters
Shrimp Cocktail
Dungeness Crab
Caviar Selection
Smoked Salmon
Tuna Tartare
Hamachi Crudo
Pastas
Cavatelli
english peas, parmesan
Cheese Blintz
fraise flambées
Carving Station
Herb Crusted Salmon
lemon dill sauce
Roasted Strip Loin
horseradish cream, porcini mushroom jus
Grilled Lamb Loin
From The Bakeshop
Housemade Croissants
butter, whole grain, almond, chocolate
Housemade Muffins
blueberry, chocolate
Cheese Danish
Levain Boule
Breadsticks
Focaccia
Baguettes
Thyme Lavosh
On The Side
LOCAL & SEASONAL SLICED FRUIT
MIXED BERRIES
APPLEWOOD SMOKED BACON
COUNTRY PORK SAUSAGE
Pomme Dauphinois
Orange Cumin Glazed Carrots
Artichoke
Spring Onion
Pistachio
Dessert
Seasonal Dessert Display
Lemon raspberry walnut tart
Citrus mascarpone cheesecake
Chocolate Covered Strawberries
Vegan blackberry rhubarb fruit cobbler
Strawberry & Cream Panna Cotta
Dessert in a Jar
blueberry tiramisu, blackout cake
White Coconut Layer Cake
Passionfruit profiteroles
German chocolate cake
Salted caramel bonbons
Housemade Cookies
chocolate chip, almond, oatmeal
Executive Chef Jason Pringle & Chef de Cuisine Sean Koenig
Menu may experience daily changes based on ingredient availability and team’s inspiration.
Consuming raw or undercooked foods may increase the risk of foodborne illness.
For parties of five or more, a 20 percent large party service charge will be added.
