Our chef for the event is Sean Arnold of Underground West.
passed hors d’ oeuvres
tempura-fried catfish
with apple & pear slaw
mini chicken piccata
with pickled corn & peppers
fior de latte
basil pesto
dinner, family-style or buffet
spice rubbed chicken
garlic, rosemary, tomato, horseradish, and onion compote
whole grain vegetable “lasagna” with punttanesca sauce
layering of gluten free grains:, quinoa with seasonal vegetables
Fior de latte
with basil pesto
roasted root vegetables
carrots and beets, with a parsley and rosemary pesto
chilled green bean and radish salad
with a chive and basil dressing
cucumber and cabbage slaw
with a fennel, coriander, and mustard seed vinaigrette
seasonal roasted vegetables
sea salt butter, fines herbs
roasted potatoes
purple, blue, gold potatoes, garlic/roasted kale leaf
dessert, family-style
peach crisp with buttermilk-ricotta drizzle
peaches, granola, gluten-free flour & oat topping, nuts/buttermilk, ricotta, maple syrup
apple bread pudding with salted caramel
apples, torn bread, egg custard
pumpkin and cardamom panna cotta
*please note that due to the local and seasonal nature of the event, this menu is subject to changes