Entrees and Sides


Early Summer 2014 Peak of Season

Each platter serves 12 to 15 guests

Veg = Vegetarian V = Vegan GF = Gluten Free N = Contains Nuts

Summer Corn and Tomato Salad $60
with Mediterranean Cucumbers, Peppers, Red Onions, Cilantro and Parsley
V, GF

Lebanese Lentil Salad $60
with Grilled Halloumi Cheese, Mediterranean Cuccumber, Cherry Tomatoes and Harissa Vinaigrette
Veg, GF

Farro Salad $60
with Grilled Corn, Roasted Red Bell Peppers, Spinach and Smokey Poblano Pepper Vinaigrette
V

Fresh Summer Bean and New Potato Salad $60
with Parsley and Roasted Shallot Vinaigrette
V, GF

Mixed Greens Salad $55
with Shaved Summer Squash, Cherry Tomatoes and Lemon-Basil Vinaigrette
V, GF

Summer Fruit Salad $55
(serves 12-15) V, GF

Summer Fruit Platter (limited availability based on season) $60
V, GF

The Main Dish

Serves 12-15 people

Peppered Beef Sirloin  $95
grilled medium-rare, sliced and served with Chimichurri sauce; great for sandwiches! GF

Slow Roasted Side of Wild Salmon $105
served whole or in 15 small pieces, with Lemon Aioli on the side GF

Moroccan Spice Rubbed Free Range Chicken Breast $85
sliced into medallions and served with Balsamic-roasted Onions GF

Herb Roasted Free Range Chicken Breast $85
sliced into medallions and served with Sun-dried Tomato Tapenade GF

Veg = Vegetarian V = Vegan GF = Gluten Free N = Contains Nuts