LUNCH BUFFETS Minimum order of 10 guests. Three Course Buffet Menu Two Course Buffet Menu Add “Choice-of” Option STARTERS & SALADS Charred Radicchio | marinated feta, pickled Fresno chiles, blistered tomatoes, and beet gastrique Fingerling Potato and Caramelized Fennel Tart | lacinato kale, goat cheese, and shallot vinaigrette Prosciutto and Burrata Cheese Flatbread | fig jam, endive, and honey vinaigrette Seared Diver Scallops | parsnip purée, XO sauce, and fried garlic Toasted Almond, Herb Goat Cheese, and Watercress Salad | grapes, caramelized shallots, and champagne vinaigrette Shaved Rainbow Carrot Salad | watermelon radishes, grapefruit gems, toasted almonds and coconut, lime, and cilantro ENTRÉES Penne Arrabbiata | roasted eggplant, San Marzano tomatoes, Calabrian chile, and parmesan Wild Mushroom Napoleon | caramelized leeks and Bloomsdale spinach Roast Chicken | chai-spiced parsnips, labneh, cilantro, and candied kumquats Cider-Brined Pork Chop | toasted farro, apple-miso chutney, and rainbow chard Roasted Lamb Chop | mole rojo, whipped hominy, pickled radishes, and oregano Pan-Roasted Wild-Caught Halibut | celeriac purée, roasted grapes, thyme, and yuzu kosho Grilled Skirt Steak | smashed fingerling potatoes, juniper, charred savoy cabbage, and horseradish gremolata DESSERTS Assorted Mini Cheesecakes | triple chocolate, New York, pumpkin, mixed berry, crème brûlée Flourless Chocolate Cake | berry coulis Paris in a Mini Cup Assortment | chocolate hazelnut crunch, coconut mango, espresso coffee, strawberry pistachio, green apple mousse Napoleon | fresh berries Apple Blossom Tart | cinnamon crème anglaise
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