Buffet Selections: 

Starters:

·      California and Mexican Cheeses with Imported Cured Meats
Accompanied by honeycomb, mustard, heirloom pickles, fig jam, and membrillo

·      Roasted Butternut Squash and Baby Kale
Smoked almonds, gingerbread croutons, ricotta salata, caramelized apple vinaigrette

·      Baby Arugula and Roasted Beet Salad
California goat cheese, candied walnuts, mustard vinaigrette

·      Hand-Rolled Sushi
Featuring California rolls, spicy tuna rolls, and shrimp nigiri, served with wasabi, ponzu, shoyu, and pickled ginger

·      Hearts of Palm Ceviche
With spicy tomato broth, tomatillo, tostada, and cilantro

Mains:

·      Adobo Roasted Turkey Breast
Paired with Mexican cinnamon cranberry sauce and sage-scented turkey jus, carved to order

·      Black Garlic Marinated NY Strip
Accompanied by cilantro chimichurri and rosemary demi-glace

·      Spiced Cauliflower Bisque
Finished with pancetta and parmesan cheese

·      Homemade Fresh Tamales
Featuring roasted green chili, sweet corn, and pepper jack cheese, as well as beef and pork red chili

·      Cali Baja Paella
Marinated shrimp, grilled chicken, clams, soyrizo, bomba rice, and tomato saffron broth

·      Locally Caught Baja Swordfish
Blackened and served with Veracruz olive and tomato relish, lemon olive oil

Sides:

·      Herb Cream Cheese Whipped Potato

·      Gingerbread Crouton Stuffing

·      Candied Yams
With whipped maple syrup

·      Fried Crispy French Beans
Paired with pear ginger chutney

Chef Karen’s Selection of Seasonal Desserts:

·      Cream Cheese Flan
With fresh berries and caramel

·      Carajillo Tres Leches Cake

·      Pumpkin Pie
Topped with horchata whipped cream

·      Mini Apple Pie
Made with Julian apples

·      Mazapan Chocolate Mousse

·      Chocolate Covered Strawberries

Aguas Frescas:

·      Holiday Hibiscus

·      Baja Eggnog Rompope