FALL BUFFET #1
Braised Chicken Marinated in Fresh Herbs and Lemon topped with Crispy Prosciutto and Torn Basil Leaves Quinoa Crusted Wild Alaskan Salmon with a Mushroom Ragout Creamy Herbed Polenta
Shaved Brussel Salad with Parmesan and Lemon Vinaigrette Rustic Macrina Bread and Butter
FALL BUFFET #2
Herb-Roasted Pork Loin with Roasted Pears and Shallots in a Rich Jus Rustic Butternut Squash, Spinach and Chèvre Bake
(vegetarian option & side dish)
Roasted Vegetable Platter with Beets, Baby Carrots, Brussels Sprouts and Fall Squash served with Garlic Aioli Mashed Yukon Gold Potatoes topped with Walnut Kale Pest
Salad of Swiss Chard and Mustard Greens topped with Granny Smith Apple, Beecher's Flagship Cheddar Cheese and Apple Cider Vinaigrette Rustic Macrina Breads with Butter
FALL BUFFET #3
Red Wine Braised Short Ribs
Roasted Autumn Squash and Root Vegetable Cakes served with a Conserve of Cranberry, Apple and Ginger
(vegetarian option & side dish)
Whipped Red Garnet Yams with Cayenne and Maple Pecans
Northwest Chopped Salad with Apples, Celery, Endive, Local Hazelnuts, Dried Cranberries, Blue Cheese and Cider Vinaigrette
Herb Focaccia, Caramelized Garlic Butter
FALL BUFFET #4
Penne Pasta Baked with Chicken, Artichokes and Kalamata Olives in a Garlic Cream Sauce Zucchini Lasagna with Roasted Vegetables and a Roasted Pepper Tomato Sauce
(vegetarian option & side dish)
Panzanella Salad of Grilled Focaccia with Wild Arugula, Baby Kale, Pear Tomatoes, Basil and Fresh Mozzarella Chop Salad of Fennel, Celery, Red and Yellow Peppers, Belgian Endive and Olives with a Mustard Seed Vinaigrette
Herb Focaccia, Caramelized Garlic Butter FALL BUFFET #5
Sweet Soy and Black Pepper Pork Loin with Cucumber Relish
Wild Alaskan Salmon Glazed with Blood Orange BBQ Sauce Ginger Rice Stuffed Eggplant
(vegetarian option & side dish)
Bamboo Rice Salad with Orange, Daikon, Bok Choy and Shiso, Chile Vinaigrette Napa Cabbage, Shaved Broccoli and Pea Shoot Salad in a Wasabi Dressing