Breakfast Buffet

A selection of the following:

Granola Parfait Bowl

Homemade gluten free granola, Straus organic whole Greek yogurt, and organic blueberries and strawberries

Award-Winning Croissant Breakfast Sandwich

With organic brown eggs and aged provolone cheese

Please note: these are delivered pre-assembled. Guests can opt to add any of the following to the sandwiches:

• Avocado

• Tomatoes

• La Quercia Prosciutto Americano

• Nueske’s Applewood Bacon

Frittata Platter

Organic brown eggs, roasted asparagus, and sweet fire roasted Piquillo peppers

Served with roasted gold potatoes, herbed goat cheese, and a petite arugula and pickled red onion salad

Veggies & Toast Platter

A slice of toasted Acme Pain de Mie bread with a thick spread of organic hummus

Topped with fresh avocado and tomato with a drizzle of balsamic reduction

Coffee

Bottomless Sightglass Coffee

Lunch Buffet

We’ll provide a selection of the following:

Paninis

• Turkey Galantine: Diestel Ranch Roasted Turkey by Fra’Mani, Fresh Arugula, Roasted Garlic-Artichoke Spread, and Manchego Cheese on Acme Ciabatta

• Pesto Chicken Wrap: Mary’s Organic Roasted Chicken Breast, Basil Pesto, Fresh Roma Tomatoes, Avocado, and French Feta in a Lavosh Wrap

• Grilled Bacon and Cheese: Nueske’s Apple-Wood Smoked Bacon, Fresh Roma Tomatoes, and Tillamook Aged White Cheddar on Acme Focaccia

Quinoa + Arugula Salad

Red Quinoa, Organic Arugula, Green Onion, Cilantro, Smoked Spanish Paprika, Lemon, and Piquillo Peppers

Greek Salad

Crispy Romaine Hearts, Creamy French Feta and Dill Dressing, Fresh Tomatoes, Crispy Cucumbers, Imported Olives, and Acme Focaccia Croutons

Baby Kale Salad

Baby Kale, Asian Pear, Golden Raisins, Toasted Piemonte Hazelnuts, and Madras Curry-Greek Yoghurt Vinaigrette

Afternoon Snack

Bottomless Sightglass Coffee, cookies, and banana bread.

Winter Farmers Market Menu

Hors d’Oeuvres

Caramelized Pear and Humboldt Fog Crostini
with Red Wine Drizzle

Baked Polenta Squares with Eggplant, Scamorza, and Spicy Tomato Sauce

First Course

Butternut Squash Bisque

Dungeness Crab, Crème Fraîche, and Fried Sage

Winter Greens

Fuyu Persimmons, Shaved Fennel,
Toasted Hazelnuts and Pecorino Vinaigrette

Entrée

Pan Seared Halibut

Bacon Lardons, Local Mushrooms

Crispy Brussels Sprouts

Dessert

Apple Tartlets

Vanilla Bean Ice Cream, Rosemary Caramel