Brined Breast of Chicken Paillard a la Plancha with Italian Salsa Verde

Hot Italian Sausage with Pepperonata

Sweet Corn and Mascarpone Polenta

Haricot Vert and Carrot Matchsticks

City Cuisine Caesar Salad 

Handmade Dinner Rolls / Sweet Butter

Petite Pistachio Cakes with Lemon Syrup

Assorted Pastries and Rolls

Coffee and Assorted Beverages

Chicken Tinga with Shredded Lettuce and Crema

Tomatillo and Mushroom Enchiladas

Hacienda Rice

Baby Greens / Jalapeno Lime Vinaigrette

Chips and Dog Snout Salsa

Cookies and Brownies

Proscuitto  Wrapped with Arugula and Reggianno Parmigiano

Lamb Loin Lollies with Mint Jalapeno Pesto and Onion Marmalad

Apple Smoked Bacon and Date Rumaki

Gougeres with Wild and Tame Mushroom Pate

Crab Cakes with Nawlins Remoulade

Potato Rosti with Humboldt Fog Goat Cheese

First Course

Wild Arugula with Endive, Oranges and Nicoise Olives in Meyer Lemon Vinaigrette

Main Course

24 Hour Braised Short Rib of Beef with Ginger Shiitake Glaze

Oven Roasted Salmon with Dried Miso

Wasabi Mashed Potatoes

Haricots Verts with Olive Oil and Garlic

Fresh Made Bacon Bread; Assorted Rolls and Sweet Butter

Dessert

Warm and Wet Molten Chocolate Cake with Homemmade Marshmallow and Fresh Berries

Coffee and Assorted Beverages

Assorted Pastries and Rolls

Coffee and Assorted Beverages