Al Fresco Luncheons

BUFFET LUNCHEON
Grilled Lemon Rosemary Flank Steak
room temperature thinly sliced & grilled medium rare
served with Romesco sauce and lemon herb aioli

Zucchini Basil Gratin
served warm from the oven with Zucchini, basil, house made
bread crumbs and Parmigiano Reggiano cheese

Eggplant and Tomato Tarts
savory tarts seasoned with olives and goat cheese

Salad
green and yellow bean salad with toasted hazelnuts, Ricotta Salata
cheese tossed in herbed hazelnut vinaigrette

Assorted Breads from The East Bays Finest Bakeries

DESSERT
Fig and Raspberry Galettes
served with lightly sweetened whipped cream

BUFFET LUNCHEON
King Salmon In Fig Leaves
roasted Salmon wrapped in fig leaves served warm from the oven
topped with nasturtium butter

Chicken Phyllo Triangles
seasoned with preserved lemon, ginger, tumeric & cinnamon

Greek Salad
farmers market melange of tomatoes, peppers, & cucumbers
tossed with feta cheese and olives in a oregano vinaigrette

Herbed Couscous Salad
with a lemon cumin vinaigrette

Assorted Breads from The East Bays Finest Bakeries

DESSERT
Assorted house made pastries

PASSED APPETIZERS
Prosciutto & Melon
skewered cubes of honeydew & prosciutto and lime marmalade

Warm Figs
filled with bacon & goat cheese

Fresh Corn Soup
passed in glass mugs garnished with cherry tomato salsa

Tuna Tartare
served in miniature sushi cones

HOT OFF THE GRILL
Lemon rosemary hangar steak and oreganato Swordfish kabobs

Zucchini Basil Gratin

Heirloom Tomato Salad
with fresh mozzarella & estate grown olive oil

Herbed Israeli Couscous Salad

DESSERT
Black and Blueberry Cobbler
with vanilla and peach gelato