FF | FARM TO FORK Contains seasonal, minimally processed ingredients from a local farm, ranch, or fishing boat.
VG | VEGAN Contains absolutely no animal or dairy products.
V | VEGETARIAN Contains no meat, fish, poultry, shellfish, or products derived from these sources but may contain dairy or eggs.
G | MADE WITHOUT GLUTEN-CONTAINING INGREDIEINTS Made without gluten-containing ingredients. Please speak with an on-site manager to learn how these items are prepared in our open kitchens that also handle gluten for other menu items.
S | SEAFOOD WATCH Contains seafood that meets the Monterey Bay Aquarium’s Seafood Watch guidelines for commercial buyers.
H | HUMANE Contains humanely raised meat, poultry, or eggs. Must be certified by a credible third-party animal welfare organization.
LC | LOCALLY CRAFTED Contains products crafted by a small, locally owned food business using socially and/or environmentally responsible practices.
O | ORGANIC Contains at least 95 percent organically produced ingredients (by weight) from a USDA certified source.
CLASSIC BUFFET – 28.25 per person
BUFFET INCLUDES: • China, glassware and silverware • 1 hour of service • Regular and decaf coffee • Hot water and assorted teas • Iced tea, iced water and assorted sodas • Dinner rolls and butter • Chef’s choice dessert
CHOICE OF THE FOLLOWING: • one salad • one starch • one vegetable • one vegetarian selection • one entrée
SALAD OPTIONS: • Mixed green salad – VG G • Moroccan carrot and red beet salad – VG G • Spinach salad with poached pear, shaved radish, blue cheese and mustard maple vinaigrette – V G • Farro salad with butternut squash, pickled onion, pepita and red wine vinaigrette – VG • Roasted apple and brussels sprouts salad with bacon and vegetarian Caesar dressing – FF STARCH OPTIONS: • Rice pilaf – V G • Pineapple bourbon mashed sweet potatoes – VG G • Bravas potatoes – V G • Vegetable pasta ragout VG • Herb roasted baby red potatoes – V • Garlic mashed potatoes – V • Pasta alfredo – V VEGETABLE OPTIONS: • Stewed green beans – V • Roasted broccoli with parmesan cheese and sweet chili sauce – VG • Maple rosemary carrots – V • Chef’s choice seasonal vegetable medley – FF V • Ratatouille – V VEGETARIAN OPTIONS: • Vegetable lasagna with seasonal vegetables, fresh mozzarella cheese, and house-made marinara – V • Cheese tortellini with marinara – V • Pasta alfredo with artichokes, tomato, and roasted mushrooms – V ENTRÉE OPTIONS: • Chicken spedini • Tuscan chicken breast – G • Steak pasta alfredo with artichokes and sun-dried tomato • Chicken picatta - G • Herb roasted turkey breast with pan gravy – G • Mushroom flank steak +4.50 – G • Grilled salmon with lemon dill sauce +4.50 – S G