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.

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

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