Topa Topa Buffet

Salads

Baby Spoon Spinach Salad
Fuji Apples, Candied Nuts, Gorgonzola Cheese, and Apple Cider Vinaigrette

Fennel, Tomato, and Feta Salad
Served Over Baby Greens Dressed with a Champagne Vinaigrette

Boston Lettuce Salad
Haricot Verts, Roasted Tomato Confit, with Tarragon Dijon Vinaigrette

Crab and Avocado Salad
Lump Crabmeat, Californian Avocados, Local Baby Greens, Pear Tomatoes
Served with a Citrus Vinaigrette

Cheese Display with Dried Fruits, Nuts, Crackers and Baguettes

Entrees

Sautéed Halibut
Roasted Baby Fennel, Rainbow Chard Sautee and Lemongrass Scented Lobster Broth

Roast Breast of Chicken
Wild Mushrooms and Braised White Bean Ragout with Sage Pan Sauce

Grilled Citrus Brined Pork Chops
Served with Sautéed Asparagus, Finished with an Ancho Chili Salsa

Pan Roasted Maple Leaf Duck Breast
Red Wine Reduction with Savory Dried Cherries, Fresh English Peas and Pearl Onions

Roasted Rose Potatoes with Chive Garlic Oil

Artisan Baked Breads with Sweet Butter

Desserts

Lemon Meringue, Apple Puff Pastry Tart
Vanilla Crème Brulee, Decadent Chocolate Cake