BON APPÉTIT CATERING AT
CITY NATIONAL BANK
2024
THEMED LUNCHEON BUFFETS
MEDITERRANEAN
All entrées served with Greek salad (romaine, cucumber, tomato, kalamata olives, red onion, feta, red wine vinaigrette), a choice of 2 sides and cookie.
Fresh Herb and Citrus - roasted Chicken
Chicken Breast, house-made herb oil (thyme, oregano, California Olive Ranch olive oil), local Meyer Lemon
Thyme and Oregano Brushed Tri -Tip
Tri-Tip, house-made herb oil (thyme, oregano, California Olive Ranch olive oil), fresh oregano, thyme, garlic, red pepper flakes
House - made Falafel (vg)
Crispy house-made chickpea fritters, local flat-leaf parsley, coriander, local citrus, Mediterranean spices
SIDES
Japanese Eggplant Baba Ghanoush (vg)
Roasted eggplant, roasted garlic, tahini, sumac, California Olive Ranch olive oil, pimentón
Tri - Color Couscous Pilaf (vg)
Blend of spinach, tomato and plain couscous, local herbs, shallots, roasted pepita pumpkin seeds, fresh lemon juice, scallions, dried fruit
House - made Hummus (vg)
Chickpeas, garlic, California Olive Ranch olive oil, spices, lemon juice, served with herb-brushed pita bread
Spiced Basmati Rice (v)
ITALIAN
All entrées served with Italian Gazpacho Salad (roma tomato, hot house cucumbers, pickled red onion, arugula and sherry vinaigrette), a choice of 2 sides and cookie.
Tuscan Chicken Breast
Chicken Breast, California Olive Ranch olive oil, garlic, local oregano and rosemary, sun-dried tomato, fresh lemon
Marinated Lemon Shrimp
Shrimp, Meyer lemon juice, crushed garlic, red pepper flakes, lemon zest
Japanese Eggplant Ratatouille (v)
Japanese eggplant, local squash, roasted roma tomato, sun-dried tomato pesto, topped with grana parmesan
SIDES
Pesto Pasta Salad (vg)
Penne pasta, basil pesto, blistered tomato, roasted broccoli, kalamata olives, torn basil
Garlic Brushed Focaccia (v)
Meyer Lemon - roasted Asparagus (vg)
Creamy Linguini Alfredo (v)
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THEMED LUNCHEON BUFFETS
LATIN
All Entrées served with Mexican Caesar Salad (fresh chopped romaine, toasted pepitas pumpkin seeds, roasted poblano Caesar dressing (no anchovies), a choice of 2 sides and cookie.
Cilantro and Citrus Chicken Breast
Chicken breast, cilantro, seasonal citrus, mild poblano sauce
Barbacoa Braised Beef
Roasted beef, local citrus, cumin, oregano marinated with ancho chile peppers
Seasonal Market Fish
Pan-seared seasonal fish marinated in garlic, onions, coriander, citrus, California Olive
Ranch olive oil, Latin spices
SIDES
Roasted Elotes Succotash “Mexican Street Corn” (v)
Seasonal roasted corn kernels, peppers, red onion, jalapeño, lime juice, Mexican feta cheese
Cilantro Rice Pilaf (vg)
House - Kettle Beans (vg)
Slow-cooked with onions, garlic, jalapeño, local herbs
Seasonal Roasted Vegetables (vg)
FRENCH
All Entrees served with CNB Salad (arugula, grana parmesan, California Olive Ranch olive oil, local oregano with a lemon vinaigrette), a choice of 2 sides and cookie.
Sun - dried Tomato Pesto Roasted Chicken Breast
Slow-roasted chicken breast, house-made sun-dried tomato pesto (sun-dried tomatoes, basil, garlic, olive oil, lemon), fresh herbs
Steak Au Poivre
Pan-seared Steak, creamy cognac sauce, crushed black pepper corns
Roasted Vegetables Provencal (vg)
Local squash, red peppers, red onions, portobello mushrooms, fresh tarragon, Weiser
Family Farms potatoes
Salmon En Papillote
Salmon cooked in parchment envelope with chardonnay wine, shaved squash, shaved seasonal vegetables, capers
SIDES
Seasonal Roasted Vegetables (vg)
White Bean Cassoulet (vg)
Parisian Rice Pilaf (vg)
Roasted Potato Galette (vg)
Thinly sliced potatoes, herb oil, salt, pepper
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INSPIRED SANDWICHES
All sandwiches served with a local spinach salad (grape tomato, hot house cucumbers, spinach with house-made buttermilk ranch and honey balsamic vinaigrette) and a cookie
Herb - roasted Chicken Breast Sandwich
Herb brushed chicken breast, artisan ciabatta, roasted red peppers, wild baby arugula, garlic aïoli
Farmers Market Sandwich (v)
Artisan multi-grain breast, Drake Family Farms goat cheese, roasted red peppers, arugula, Haas avocado, seasonal roasted vegetables, slow-roasted tomato
The Veganator Wrap (vg)
Spinach tortilla wrap, Hass avocado, roasted asparagus, house-made spicy hummus, roasted shiitake mushroom, olive tapenade, roma tomato, wild arugula
The Italian Job
Artisan ciabatta bread, roasted shiitake mushrooms, olive tapenade, salami, black forest ham, provolone cheese, shaved peppers, shredded lettuce, house-made giardiniera
The Executive (updated)
Artisan baguette, fig compote, smoked turkey, brie cheese, wild arugula, oven-roasted tomato
CHEF -
3
PREMIUM HOT LUNCHES
All entrées served with choice of 2 sides, choice of 1 side salad and cookie
Herb - Roasted Chicken Breast
Served with mustard jus
Pan - Seared Chicken Supreme
Served with foraged mushroom + cognac ragout
Gaucho - Inspired Marinated Flat Iron Steak
Pan-seared flat iron steak topped with house-made chimichurri sauce
Cabernet Braised Boneless Beef Short Ribs
Boneless short ribs slow-roasted in California cabernet reduction
Plant - Based Bowl (vg)
Spiced roasted chickpeas, braised greens, roasted butternut squash, seasonal roasted vegetables, brown rice pilaf
Sides (Salads)
Local Spinach Salad (v)
Grape tomato, hot house cucumber, spinach
house-made buttermilk ranch and honey balsamic vinaigrette
CNB Salad (vg)
Arugula, grana parmesan, California Olive Ranch olive oil, local oregano, lemon vinaigrette
Baby Kale Salad (vg)
Baby lacinato kale, golden raisins, spiced pepita pumpkin seeds, golden balsamic vinaigrette
Simple Mixed Green Salad ( v)
Mixed baby lettuces, tomato, dried cranberries
house-made buttermilk ranch and honey balsamic vinaigrette
Sides (Starch)
Roasted Potatoes (v)
Mashed Potatoes (v)
Jasmine Rice (vg)
Brown Rice (vg)
Mexican Rice (v)
Mac n’ Cheese (v)
Pasta Salad (v)
Potato Salad (v)
Sides (Vegetables) (vg)
Roasted Asparagus
Roasted Green Beans
Roasted Summer Squash
Roasted Romanesco
Charred Lemon Broccolini
Roasted Cauliflower
Roasted Beets
Tarragon Roasted Rainbow Baby Carrots
Seasonal Roasted Vegetable
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ABOUT BON APPÉTIT
We are driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well-being of our guests, communities, and the environment and we always conduct our business with the highest ethical standards.
OUR FOOD STANDARDS
OUR FOOD STANDARDS HAVE BEEN CREATED FOR THE WELL-BEING OF OUR GUESTS:
• Menus are written based on seasonality and availability of regional fresh products. When possible, these are produced locally using sustainable and organic practices.
• Turkey and chicken are produced without the routine use of antibiotics as a feed additive.
• Hamburgers are made with fresh ground beef from cattle raised on vegetarian feed and never given antibiotics or hormones. We use only solid muscle meat and fat. No neck or trim is allowed.
• Other meats are raised without antibiotics as a first preference.
• Turkey and beef are roasted in-house daily for deli meat.
• Milk and yogurt are from cows not treated with artificial bovine growth hormone.
• Shell eggs are produced cage-free and are certified by humane farm animal care, food alliance, or animal welfare approved.
• Vegetarian options are plentiful at every meal.
• Healthy menu items are a mainstream offering throughout our cafés.
• Salsas, pizza, marinara, and other sauces are made from scratch.
• Stocks are made from scratch the day before use to ensure the removal of fats.
• All seafood purchases, wild and farmed, follow the sustainability guidelines of the Monterey Bay Aquarium’s Seafood Watch Program. Seafood should be purchased fresh when available locally or frozen at the source to ensure quality, and never air-freighted.
• Olive and canola oils are used for everyday salad dressings. Specialty oils for other purposes (i.e. walnut oil or chili oil). Peanut oil is never used in the preparation of our food.
• Trans fats are not used in our kitchens.
• All salad dressings are made from scratch. Nonfat and low-calorie dressings may be purchased as necessary.
• Vegetables are prepared in batches at the last possible minute and served in the smallest possible batches.
• MSG is never used in the preparation of our food.
• Mashed potatoes are made from fresh potatoes.
• Fresh squeezed lemon juice is used for cooking and sauces.
• Cookies and muffins are baked fresh daily. Breads are baked fresh daily when possible.
