Made-To-Order Ceviche
Bay Scallops, White Fish and Shrimp Marinated in Fresh Lime Juice

Pickled Red Onion, Cilantro, Lime Wedges, Jalapeños, Tomato, Mango, Papaya, Avocado, Tapatío Sauce, California Orange, Grilled Corn, Jicama, Scallions and Fresh Tomato Juice

Crisp Tostadas

Culinary attendant required

Build-Your-Own Tacos
Chili-Marinated Pulled Chicken, Carne Asada Beef, Pork Carnitas and Beer-Battered Fish

Cilantro, Shredded Cabbage, Pico de Gallo, Jalapeños and Lime Wedges

Corn and Flour Tortillas

Salsa, Guacamole, Crema and Cotija Cheese

Seafood Selections (minimum order of four pieces per guest)

Oysters on the Half Shell*
Marinated Poached Prawns*
Ceviche Shots*
Marinated Steamed Mussels*
Cocktail Crab Claws
Alaskan King Crab Legs (5 inch sections)
Lobster Medallions

*locally sourced as the season permits

Accompaniments
Classic Cocktail Sauce, Lime and Lemon Wedges, Champagne Mignonette, Mary Rose Sauce and Mini Tabasco Bottles

Alaskan King Crab Legs and Lobster Medallions – 15 each
Culinary attendant optional for freshly shucked oysters – one for every 35 guests at a rate of $300 per attendant

Selection of Cured Meats, Imported Cheeses, Grilled Vegetables, Roasted Peppers, Artichoke Tapenade, Marinated Olives, Assorted Mustards, Honeycomb, Dried Fruits, Roasted Nuts, Assorted Crackers and Sliced Baguettes

Selection of International and American Cheeses, Fruit Compote, Honeycomb, Toasted Nuts, Dried Fruits, Assorted Water Crackers and Raincoast Crisps

Assorted Local Vegetables, Pita Crisps, Thick-Cut Kettle Chips, Spinach and Artichoke Dip, Poquillo Pepper Hummus, Sweet Onion Dip and Buttermilk Ranch

Housemade Salsas, Guacamole, Pico De Gallo and Tortilla Chips

Items require a minimum order of 150 pieces; at least four pieces per guest is recommended. Select up to six different items.

Sushi Rolls
Hamachi
Salmon
Tuna Avocado
Seasonal Vegetable
Spicy Tuna
California

Specialty Rolls
Rainbow
Hawaiian
Local Yellowtail

Sashimi
Ahi Tuna
Salmon
Hamachi

Accompaniments
Pickled Ginger, Soy Sauce, Wasabi and Sriracha

Sushi Rolls – 9.50 each
Specialty Rolls – 12.50 each
Sashimi – 12.50 each
Chef’s Selection of Assorted Sushi and Sashimi – 11.50 each
Sushi chef optional – one for every 100 guests at a rate of $350 per chef for up to two hours, $150 per additional hour

France
Fromage and Charcuterie

Brie, Petit Basque and Chevre
Foie Gras Mousse, Country Pâté and Saucisson
Cornichons and Pickled Vegetables
Quince Compote and Dijon Mustard
Sliced and Toasted Baguettes

Spain
Paella (select two)
Valencian – Chicken and Pork
Marisco – Prawns, Mussels, Clams and Squid
Vegetariana – Red and Green Peppers, Artichokes, Lima Beans and Onions
Negra – Squid Ink and Seafood

Italy
Made-To-Order Risotto
Grilled Shrimp, Smoked Chicken, Chorizo and Braised Short Ribs
Caramelized Cipollini Onions, Wild Mushrooms, Asparagus, Wild Arugula and Roasted Artichokes
Roasted Garlic, Goat Cheese, Parmesan Cheese, Chives and Flat-Leaf Parsley

Greece
Carved Garlic and Oregano Leg of Lamb
Rosemary-Marinated Chicken
Roasted Eggplant, Zucchini, Squash, Onions and Sweet Peppers
Feta Cheese, Sliced Cucumbers and Onions, Tzatziki Sauce, Kalamata Olives, Shredded Lettuce, Chopped Parsley, Lemon Wedges and Basil Pesto
Split Whole Wheat Pita Bread

Turkey
Griddled-To-Order Housemade Flatbread Dough

Traditional Garlic Hummus, Baba Ganoush, Basil Pesto, Crumbled Feta and Burrata Cheese, Olives, Sun-Dried Tomatoes, Caramelized Onions, Grilled Artichokes, Fire-Roasted Peppers and Tzatziki Sauce

France – 34 per guest
Spain – 34 per guest
Italy – 34 per guest, culinary attendant required – one for every 35 guests at a rate of $200 per attendant
Greece – 32 per guest, culinary attendant optional
Turkey – 30 per guest, culinary attendant required – one for every 35 guests at a rate of $200 per attendant

Items require a minimum of 20 guests.

Rosemary-Roasted Leg of Lamb with Mint Bordelaise

Stone-Ground Mustard- and Honey-Glazed Artisanal Ham with Hawaiian Rolls

Herb-Roasted Turkey Breast with Orange-Cranberry Chutney and Turkey Gravy*

Seared Ahi Tuna with Wakame Seaweed, Ginger-Soy Dressing and Crispy Wontons

Herb- and Garlic-Roasted Beef Tenderloin with Forest Mushroom Port-Wine Sauce*

Peking Duck Breast with Hoisin Sauce, Asian Slaw and Steamed Buns

New York Strip Steak with Peppercorn-Brandy Sauce*

Thyme-Roasted Pork Loin with Dried Cherry-Mango Chutney*

Salmon En Croûte with Lemon-Dill Hollandaise

Roasted Vegetable Wellington with San Marzano Tomatoes and Basil

*Freshly Baked Rolls with Butter

Accompaniments
Cauliflower Gratin
Roasted Brussel Sprouts with Pancetta
Grilled Asparagus
Creamed Corn
Garlic Butter Cremini Mushrooms
Creamed Spinach
Seasonal Roasted Vegetable Medley
Truffle Mac ‘N’ Cheese
Smashed Red Potatoes
Creamy Parmesan Cheese Polenta

Rosemary-Roasted Leg of Lamb – 28 per guest
Stone-Ground Mustard- and Honey-Glazed Artisanal Ham – 21 per guest
Herb-Roasted Turkey Breast – 24 per guest
Seared Ahi Tuna – 34 per guest
Herb- and Garlic-Roasted Beef Tenderloin – 34 per guest
Peking Duck Breast – 32 per guest
New York Strip Steak – 30 per guest
Thyme-Roasted Pork Loin – 25 per guest
Salmon En Croûte – 28 per guest
Roasted Vegetable Wellington – 20 per guest
Culinary attendant required – one for every 75 guests at a rate of $200 per attendant

Infused Spa Waters
Strawberry, Cucumber and Mint
Blueberries, Ginger and Orange

Made-To-Order Lettuce Wraps
Creamy Avocado, Piquillo Peppers Pesto, Julienne Carrots and Tomatoes, Sprouts, Pulled Basil and Mint, Wild Arugula, Baby Spinach, Celery, Grilled Corn, Pineapple, Olive Oil and Lemon Wedges

Accompaniments
Baked Kale Chips
Chilled Melon Gazpacho
Cranberry-Pecan Rice Pilaf
Organic Red Quinoa with Cucumber, Tomato and Mint

Culinary attendant required

Made-To-Order Bowls
Diced Fresh-Caught Ahi Tuna, Octopus and Californian King Salmon

Steamed Jasmine Rice, Watermelon, Mango, Cucumber, Avocado, Jalapeño, Wakame, Green Onion, Pickled Radish, Crispy Wontons and Toasted Sesame Seeds

Ginger Soy Sauce, Sesame Sauce and Sriracha Mayonnaise

Culinary attendant required

Build-Your-Own Salads
Grilled Lobster, Roasted Chicken and Sautéed Shrimp
Baby Gem, Kale and Baby Rocket Greens
Carrot, Cucumber, Teardrop Tomatoes, Garbanzo Beans, Green Olives, Mango and Roasted Pear
Mandarin Oranges, Blueberries and Sundried Cherries
Candied Almonds, Toasted Pinenuts and Croutons
Parmesan Cheese, Beemster Cheese, Goat Cheese Crumbles and Maytag Blue Cheese
Garlic-Anchovy Dressing, Champagne Vinaigrette and Citrus Dressing
Culinary attendant optional to mix and toss selections to order

Off-The-Grill
Clear Water Lobster Tail with Clarified Butter
New York Strip Steak with Dried Cherry and Port Wine Sauce
Rosemary New Zealand Lamb Chop with Mango-Mint Chutney
House-Smoked Chicken with Walnut and Parsley Pesto
Maple-Brined Pork Loin with Roasted Garlic and Dijon Aïoli

Accompaniments
Grilled Jumbo Asparagus with Freshly Squeezed Lemon

Culinary attendant required – two for every station

Mashed Yukon Potatoes, Puréed Sweet Potatoes and Roasted Fingerling Potatoes

Boursin, Cheddar and Mozzarella Cheese

Roasted Pancetta, Forest Mushrooms, Caramelized Onions, Roasted Garlic and Chives

Maître’D Butter, Onion Sour Cream and Horseradish Cream

Tacos Al Pastor
Carved-To-Order Roasted Pork
Corn Tortillas, Grilled Pineapple, Cilantro, Charred Green Onions and Lime Wedges

Accompaniments
Poblano Pepper and Corn Quesadillas
Whole Mexican Grilled Corn with Mayonnaise, Cilantro, Lime, Chile Powder and Crumbled Cojita Cheese
Pico de Gallo, Sour Cream and Avocado Salsa
Horchata and Imported Mexican Coca Cola

Culinary attendant required