Late Summer Buffet

PASSED HORS D’OEUVRES

Oysters on the Half Shell

Hog Island oysters with mignonette trio
(classic, cucumber-gin, keffir lime)

Stuffed Black Mission Fig

bay blue cream, hazelnuts, cacao

Griddled Corn Cakes

maple yams, coriander crema, jalepeño & sage

Opah and Grapefruit Ceviché

avocado, lime, fennel pollen

MAIN COURSES

Petit Filet with Red Wine Jus

with cress & caramelized pear

Maple Glazed Salmon

poached beets & orange tarragon yogurt sauce

SIDES

California Sungold Salad

butter lettuce, sungold tomatoes, marinated feta,
persian cucumber, pickled shallots & basil dressing

Haricot Verts

blanched with umami butter & lemon

Artichoke Bread Pudding

grilled artichoke, aged gouda, leeks,
roasted garlic and sourdough bread

Crispy Roasted Sunchokes

breadcrumbs, dill gremolata and preserved lemon

DESSERT SELECTION

Albion Strawberry Shortcakes

with Lemon Verbena Whipped Cream

Dark Chocolate Pot du Creme

Espresso Truffles