passed hors d’oeuvres
lobster salad on brioche
radish, chervil, and saffron aioli
mushroom spring roll (v)
leeks, parmesan, and thyme
smoked duck breast on corn cake
squash purée and micro greens
traditional pierogis
beef and potato, with mustard and dill crème fraiche served on tasting spoons
asiago popovers
turkey, arugula, and cranberry chutney
stationary hors d’oeuvres
quinoa crisps and three dips (v) (gf)
roasted gold beet, carrot-caraway, and dill-chèvre
starters
butternut squash soup (v) (gf)
hazelnut croutons
radicchio and gem lettuce salad (v)
pickled radishes, oyster mushrooms, walnuts, and parmesan vinaigrette
poached lobster
laksa sauce
house-cured salmon
with baby winter greens, rye bread croutons, extra virgin olive oil, and pickled black radish
butter lettuce salad (v) (gf)
beet powder-dusted chèvre, pomegranate, hazelnuts, and dijon vinaigrette
plated entrees
roasted maple-bourbon pork shoulder (gf)
mixed sautéed winter greens, whole roasted baby carrots with herbs, cumin, and sherry vinegar, and mashed potatoes
porcini-rubbed short rib (gf)
horseradish-yogurt sauce, brussels sprouts, carrots, king trumpet mushrooms, and classic potato gratin
charred lemon baked king salmon (gf)
hollandaise, dungeness crab, and spinach risotto cake
rosemary and garlic slow-roasted rack of lamb (gf)
mint gremolata, brussels sprouts, and parsnip purée
herb-marinated frenched chicken breast (gf)
evoo smashed potatoes with chives, roasted mushrooms, and winter squash
winter buffet
accompanied by dos hermanos assorted breads
salads – choose one
radicchio and gem lettuce salad (v)
pickled radishes, oyster mushrooms, walnuts, and parmesan vinaigrette
butter lettuce salad (v)
beet powder-dusted chèvre, pomegranate, hazelnuts, and dijon vinaigrette
entrées – choose two
roasted maple-bourbon pork shoulder porcini-rubbed short rib
horseradish-yogurt sauce
charred lemon baked king salmon
hollandaise and dungeness crab
rosemary and garlic slow-roasted leg of lamb
spicy winter herb gremolata
(carving station)
chicken chasseur
wild mushrooms in a red wine sauce
sides – choose two
sautéed winter greens (gf)
kale, collards, chard, and rapini
whole roasted baby carrots (gf)
herbs, cumin, and sherry vinegar
gorgonzola potato gratin roasted broccolini (gf)
garlic and chili flake
parsnip and butternut squash purée
caramelized walnuts
herb and brown butter spaetzli roasted brussels sprouts (gf)
sherry wine vinegar
smashed potatoes (gf)
chives and extra virgin olive oil
celery and onion rice pilaf (v)
vegetable stock and italian parsley
desserts
winter clementine trifle
madagascan vanilla custard, lady fingers, and burnt meringue
apple crisp
nutmeg- and cinnamon-spiked with vanilla bean crème anglaise
food in bloom sable cookies
hand-decorated stars and moons
ginger spiced cake
individual bundt cakes with eggnog-rum hard sauce
truffle cake petit fours
dark chocolate ganache and 24-karat gold
- *consuming raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food-borne illness.
- (gf) gluten-free (v) vegetarian (v+) vegan