


Buffet Lunch
A $15.00 per person surcharge will be added to the menu price when the guarantee is less than 25 guests.
Served with Freshly Brewed Regular and Decaffeinated Coffee and an Assortment of Hot Teas and Iced Tea.
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
Sweet Cornbread Muffins with Jalapeño Honey and Butter
Tortilla Soup with Sour Cream, Cheddar Cheese and Tortilla Strips
Salads
Fiesta Grilled Corn and Black Bean Salad with Quinoa and Chili-Lime Vinaigrette
Cucumber Salad with Julienne Onions, Cilantro, Dried Oregano, Lime, Queso Fresco and Avocado
Melon with Chili Powder
Tijuana Caesar with Romaine Lettuce, Jicama, Bell Peppers, Tortilla Strips and Caesar Dressing with Cumin and Lemon Juice
Build-Your-Own Taco Bar (select three)
Chicken Fajita with Sweet Peppers and Onions
Beef Fajita with Sweet Peppers and Onions
Al Pastor Achiote-Marinated Pork with Grilled Pineapple
Sautéed Calabaza with Caramelized Onions and Poblano Peppers
Lime-Marinated Baja Shrimp with Cotija Cheese and Pico de Gallo
Corn Tortillas, Flour Tortillas, Tortilla Chips, Pico de Gallo, Green Salsa, Tomatillo Salsa, Roasted Salsa, Guacamole, Sliced Radish, Chopped Onion, Chopped Cilantro and Mexican Rice
Desserts
Cinnamon-Spiced Churros
Caramel Flan with Seasonal Berries
Tres Leches Cake with Mascarpone Chantilly
Caramelized Pineapple Empanadas
Freshly Baked Rolls with Butter
Chef’s Selection of Soup
Salads
Baby Kale with Mandarin Segments, Dried Cranberries and Raspberry Vinaigrette
Green Lettuce with Carlsbad Strawberries, Crumbled Goat Cheese, and Maple Vinaigrette
Organic Quinoa with Carrots, Edamame, Golden Raisins, Sherry and Olive Oil
Entrées (select three)
Roasted Honey-Glazed Salmon with Apple Mustard Vinaigrette
Herb-Marinated Chicken with Fire-Roasted Bell Pepper Relish
Local IPA-Brined Pork Loin with Green Chimichurri
Penne Pasta with Baby Spinach, Ricotta and Pine Nuts
Accompaniments
Seasonal Vegetable Medley, Rosemary Fingerling Potatoes and Herb Butter
Desserts
Pastry Chefs Selection of Sweet Treats
Chef’s Selection of Soup
Salads
Baby Scarborough Spinach with Feta Cheese, Roasted Carrots and Dijon Vinaigrette
Fusilli Pasta with Prosciutto, Cherry Tomatoes, Broccoli and Lemon Vinaigrette
Wild Arugula with Candied Pecans, Roasted Pears and Champagne Dressing
Grilled Sandwiches (select three)
Melted Brie with Balsamic Red Onion and Arugula Mayonnaise on Ciabatta Bun
Forrest Mushrooms with Baba Ganoush and Provolone Cheese on Whole Wheat Bun
Smoked Chicken with Fresh Mozzarella Cheese, Tomato and Basil Pesto on French Baguette
Chorizo with Manchego Cheese, Avocado, Cilantro and Chipotle Aïoli on Sliced Sourdough
Corned Beef with Sauerkraut and Russian Dressing on Sliced Marbled Rye
Desserts
Pastry Chefs Selection of Sweet Treats
Chef’s Daily Selection of Soup
Salads
Medium-Grain Couscous Salad with Peppers, Caramelized Onions, Kalamata Olives and Red Wine Vinaigrette
Bulgur Wheat with Cucumber, Tomatoes, Parsley and Lime-Basil Dressing
Bloomsdale Spinach, Arugula and Kale with Roasted Hazelnuts and Lemon Olive Oil
Entrées
Beef Kofta with Curry Tomato and Parsley
Chicken Shawarma with Olive Oil, Mint, Lemon and Spicy Tahini Sauce
Rosemary-Marinated Leg of Lamb with Garlic, Black Peppercorns and Cilantro Yogurt Sauce
Accompaniments
Ratatouille Vegetables, Saffron Rice, Dried Cranberries, Raisins, Pine Nuts and Warm Pita Bread
Desserts
Pastry Chefs Selection of Sweet Treats
Culinary attendant optional one for every 50 guests at a rate of $200 per attendant
Salads
Spoon Spinach, Strawberry and Yellow Beet Salad
Baked Potato Salad with Bacon, Sour Cream and Chives
Tomato and Cucumber Salad with Dijon Vinaigrette
Entrée
Beef Sirloin Burger, Bratwurst, Marinated Chicken Breast and Vegetarian Burgers
Lettuce, Tomato, Onion, Caramelized Onion, Maytag Blue Cheese and Assorted Cheese Slices
Ketchup, Mustard and Mayonnaise
Gourmet Brioche Buns
Accompaniments
Grilled Corn, Old-Fashioned Baked Beans and Housemade Potato Chips
Desserts
Pastry Chefs Selection of Sweet Treats
Freshly Baked Rolls with Butter
Soup
Chefs Selection of Soup
Build-Your-Own Salad
Array of Market Greens, including Spoon Spinach, Romaine Lettuce and Mixed Baby Greens
Baby Heirloom Tomatoes, Cucumber, Artichokes, Grilled Asparagus, Kalamata Olives, Carrots, Jicama, Sliced Red Onion, Red and Yellow Peppers, Corn, Dried Cranberries, Maytag Blue Cheese Crumbles, Shaved Parmesan Cheese and Feta Cheese
Candied Pecans, Sunflower Seeds, Garlic Roasted Pine Nuts and Brioche Croutons
Housemade Dressings, including Balsamic Vinaigrette, Buttermilk Ranch, Champagne Vinaigrette, Olive Oil, Red Wine Vinegar and Lemon Wedges
From The Grill (select three)
Lemon-Peppered Wild California Salmon
Garlic-Rosemary Chicken Breast
Chimichurri-Marinated Beef Tenderloin Medallions
Spiced Shrimp
Seasonal Vegetable Skewers with Herb-Infused Olive Oil
Portobello Mushroom Steak
Desserts
Pastry Chefs Selection of Sweet Treats
Additional From The Grill Items 10 per guest, per selection
Build-Your-Own Salad culinary attendant optional to mix and toss selections to order one for every 50 guests at a rate of $200 per attendant
From The Grill culinary attendant required one for every 50 guests at a rate of $200 per attendant
Soup
Chefs Selection of Soup
Create-Your-Own Sandwich
Rosemary Ham
Roast Turkey Breast
Roast Beef
Albacore Tuna Salad
Provolone, Vermont Cheddar and Swiss Cheese
Sliced Tomato, Lettuce, Onion and Relish
Dijon Mustard, Mayonnaise and Red Pepper Spread
Sliced Marbled Rye, Ciabatta Buns, Sliced Whole Wheat and French Rolls
Sides
Seasonal Fruit Salad
Fusilli Pasta Salad with Grilled Vegetables
Roasted Red Potato Salad with Smoked Bacon and Scallions
Chopped Romaine Salad with Tomato, Red Onion, Cilantro, Avocado, Black Beans and Lime-Agave Vinaigrette
Thick-Cut Potato Chips
Desserts
Pastry Chefs Selection of Sweet Treats
Freshly Baked Rolls with Butter
Salad
Baby Arugula with Wild Mushrooms, Shaved Parmesan Cheese and Lemon Vinaigrette
Ripe Tomato, Burrata Cheese, Basil, Balsamic Syrup
Entrées
Margherita Pizza with Cherry Tomatoes, Mozzarella Cheese and Basil
Traditional Chicken Piccata with Lemon Caper Vinaigrette
Penne Pasta, Artisanal Ham and English Pea Velouté
Desserts
Assorted Housemade Cookies, Brownies and Bars