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