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Salad Choices (Can be served as individual plates or family style platters)

 

Mixed leafy greens, sunflower and pumpkin seeds,
goat’s cheese, honey and apple cider vinaigrette

 

Kale, bacon, purple cabbage, creamy garlic dressing and sourdough croutons

 

Spinach and endive with walnuts, shaved Parmesan cheese, sherry vinegar dressing

 

Main Course Choices (Can be served as individual plate, banquet style or family style platters)

Whole baked cauliflower with maple tahini sauce, slow roasted tomatoes and
squash and black rice with tamari almonds and cranberry (*v)

 

Roast chicken with brown butter, preserved lemon and herbs. Served with
zucchini, farro and white bean ‘risotto’ (*can be modified to suite vegetarian)

 

Pan seared fish (market availability) with a bright watercress pesto, green olive,
crispy capers and a corn fregola

 

Gochujang pork short ribs with tender Bok choy and sesame sticky rice (*can be made
with tofu to suit vegetarian diet)

 

Braised beef with a red wine sauce, onion and potato torte, king mushroom
and Swiss chard

 

Rack of lamb with creamy potato puree, rosemary jus, honey roasted carrots
and parsnips

 

(*Please note that dietary accommodations can always be requested and menus can be customized to suit your guests)