Heart of Winter Buffet

PASSED HORS D’OUEVRES

Blue Cheese, Toasted Pecan and Fig Tartlets

Roasted Pumpkin and Pear Soup with Hazelnut Cream

Dungeness Crab, Shaved Fennel & Mandarin Salad,
in Little Gem Lettuce Cups

STATIONARY APPETIZERS

Curried Soft Cooked Eggs with Ras El Hanout & Nigella Seed

Mescal and Hibiscus Cured Snapper Crudo
with Avocado Mango Salsa

Local Charcuterie with House Cured Olives

DINNER

Cumin Crusted Wild Salmon
with Jicama Apple Slaw and Grilled Lemon Aioli

Stewed Iacopi Butter Beans
with Meyer Lemon, Roasted Garlic and Fresh Dill

Grilled Baby Bok Choy and Radicchio
Aged Balsamic

Wild Arugula Salad with Dried Cherries, Toasted Almonds, Chevre and
Pomegranate Balsamic Vinaigrette

DESSERT

Cardamom Scented Bread Pudding
Bourbon Apricot Glaze

Gingerbread, Mint and Espresso Truffles