Harvest Salad– Mixed greens with honey-lemon vinaigrette, candied pecans, craisins, shaved red onions.
Spring Primavera Pasta- fresh peas, artichokes hearts, roasted carrots, broccoli, in an arugula pesto cream sauce. (Can be made dairy free)
Hearth Fired Bread with House Butter
Individually served plated style service.
Quinoa-Walnut- Lentil Cakes- with Red Pepper Sauce and Cucumber-Mint Salsa
Roasted Garlic Green Beans
Orange Sweet Potato Puree
Hearth Fired Bread with Olive Oil
Herb Roasted Chicken Breast- with parmesan cream sauce, mushrooms & shaved Reggiano
Charred Broccoli
Garlic Whipped Potatoes
Apple Cider Brined Pork Loin– With apple mostarda & pickled mustard seeds
White Cheddar Mac N’ Cheese
Miso Roasted Steelhead– With soy glaze & an apple slaw
Roasted Garlic Green Beans with Fried Onions
Citrus Rice Pilaf
Braised Boneless Beef Short Ribs– With red wine jus gremolata
Potato Au Gratin
COMFORT STYLE BUFFET
Coleslaw- Traditional
Wedge Salad- Ranch dressing, bacon, tomatoes, egg, blue cheese
Fried Chicken- Buttermilk chicken coated in waffle batter
Grown Up Mac n Cheese- Four cheese sauce tossed with macaroni, then baked until golden
Cookie & Brownie Platter
Each served on Platters or Chafing Dish. Buffet style service
BUFFET STYLE BBQ
Roasted Corn and Mac Salad- Charred corn, mac noodles, spicy dressing
Southwest Caesar Salad- Chile- Lime Caesar dressing, grilled croutons, pepitas, limes
Slow Cooked BBQ Brisket- Bourbon BBQ sauce
Grilled Chicken- Brown sugar rubbed BBQ chicken
Each Served on Platters or Chafing Dish. Buffet style service.
SALAD & ENTREE BUFFET STYLE
Caesar Wedge- Romaine heart, garlic dressing, croutons, garlic confit
Slow Roasted New York Striploin- Whipped horseradish, poached onion, and jus
Herb Roasted Chicken- Sautéed mushrooms, parmesan cream sauce, shaved Reggiano