Buffet Reception I

AT THE BUFFET

 

Grilled Niman Ranch Lamb Loin
local carrot puree, charred cipollini onions, roasted fennel and crisp pine nut polenta, romesco sauce and basil oil

 

Spiced Copper River Salmon
lobster mashed potatoes with bouillabaisse sauce

 

Grilled Prime Creekstone Hanger Steak
with cauliflower creamed spinach, hen of the woods, red shallot puree and natural jus

 

Apple and Cranberry Tart Tatin
with a goat cheese crema

 

White and Green Asparagus Display
with pea tendrils, morels, black truffle-sherry vinaigrette

 

Hydroponic Bibb Lettuce
with crisp Kurobuta bacon, avocado and Oregon smokey blue, green goddess dressing

 

Autumn Bread Basket
date nut bread, pumpkin seed bread and parker house rolls with fig butter

DESSERT

 

Pear and Caramel Charlotte
flourless chocolate cake layered with caramel mousse and diced poached pears served with a vanilla sauce

 

Chocolate Negresco
coffee meringue, dark chocolate mousse with a ganache glaze

 

Pecan Pralines
pecan clusters with brown sugar and maple syrup

 

Caramel Vanilla Slab
flourless chocolate cake, caramel mousse and vanilla cream with a caramel glaze