Platinum Celebration Menu:

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Appetizer:

• Gourmet Charcuterie Board: A selection of artisan meats and cheeses, fresh grapes, strawberries, dried figs, marinated olives, and gluten-free crackers.

Buffet Dinner:

• Burgundy Tri-Tip: Carved on site, served with au jus and horseradish cream.

• Dijon and GF Panko Crusted Salmon : Fresh salmon filet with a sweet mustard sauce and crunchy herb-panko-Parmesan topping.

• Roasted Garlic and Rosemary Mashed Potatoes: Creamy mashed potatoes with roasted garlic and fresh rosemary.

• Broiled Asparagus: Topped with a light lemon butter sauce.

Dessert:

• Vanilla Bean Panna Cotta with Raspberry Coulis: Silky panna cotta with a tart raspberry coulis and crunchy candied pistachios. A nut-free option is available.

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2. Gold Classic Menu:

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Appetizer:

• Crispy Smashed Potato Galletes: Topped with chimichurri herb sauce, bacon crumbles, and creme fraiche.

Buffet Dinner:

• Rosemary Garlic Brisket: Carved on-site, served with au jus and creamy horseradish sauce.

• Herb Roasted Chicken: Crispy skin on chicken thighs perfectly cooked, served over a garlic and oyster mushroom sauce.

• Pesto Penne (Gluten-Free Pasta): Penne pasta tossed in a rich basil and pine nut pesto served with sundried tomatoes, kalamata olives, and artichoke hearts.

• Roasted Brussel Sprouts: Roasted with caramelized onions, roasted garlic, and balsamic vinegar, rosemary, and olive oil.

Dessert:

• New York Cheesecake: Creamy cheesecake with a gluten-free graham cracker crust and fresh berries.

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3. Silver French Bistro 

 

Appetizer:

• Fig and Goat Cheese Crostini: Topped with fresh thyme.

Buffet Dinner:

• Coq au Vin – Braised Chicken in Red Wine, Mushrooms, and Pearl Onions

• Beef Bourguignon: Beef braised in red wine with mushrooms, onions, carrots, and bacon.

• Potato Pavé – Thinly Sliced, Layered Potatoes, Baked to a Crisp Perfection

• Ratatouille: Stewed vegetables with tomato, eggplant, zucchini, and bell peppers.

Dessert:

• Chocolate Mousse: Rich, creamy chocolate mousse topped with fresh whipped cream.

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4. Bronze Baja Fiesta 

 

Appetizer:

• Duck Confit Tostadas with Avocado Mousse and Pomegranate Seeds: Crispy mini corn tostadas topped with tender duck confit, avocado mousse, and pomegranate seeds for a refreshing twist.

Buffet Dinner:

• Ancho-Marinated Carne Asada with Charred Salsa Verde:
  Tender steak marinated in a smoky ancho chile blend, grilled and sliced to perfection, served with charred salsa verde and fresh hand-pressed corn tortillas.

• Citrus-Garlic Grilled Chicken Fajitas with Fire-Roasted Peppers:
  Free-range chicken marinated in citrus, garlic, and herbs, grilled alongside fire-roasted bell peppers and caramelized onions, served with warm corn tortillas and an array of gourmet toppings.

• Saffron-Infused Spanish Rice:
  Long-grain rice delicately cooked with fragrant saffron, ripe tomatoes, and a touch of garlic for a rich, aromatic flavor.

• Black Beans with Epazote and Smoked Paprika:
  Slow-simmered black beans infused with epazote and finished with a touch of smoked paprika, creating a deep and flavorful side dish.

Dessert:

• Mexican Chocolate Pots de Crème with Cinnamon and Chile:
  Silky smooth chocolate custard infused with cinnamon and a hint of chile, garnished with cocoa nibs for a rich, decadent finish.

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5. Rustic Tuscan

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Appetizer:

• Antipasto Platter: Assorted Italian meats, cheeses, marinated vegetables, olives, and gluten-free crackers.

Buffet Dinner:

• Chicken Cacciatore: Braised chicken with tomatoes, bell peppers, onions, and mushrooms.

• Baked Ziti (Gluten-Free Pasta): Pasta baked with marinara sauce, mozzarella, and ricotta.

• Garlic Bread (Gluten-Free Bread): Warm Italian bread topped with roasted garlic butter and parsley.

• Caprese Salad: Fresh tomatoes, mozzarella, basil, and balsamic reduction.

Dessert:

• Flourless Chocolate Almond Cake: A rich, dense chocolate cake made with ground almonds.

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6. Modern California Appetizer & Dessert Menu

 

Appetizers:

1. Burrata and Heirloom Tomato Skewers:
   Creamy burrata paired with vibrant heirloom cherry tomatoes, micro basil, and a balsamic reduction drizzle.

2. Bacon-Wrapped Medjool Dates with Spiced Goat Cheese:
   Medjool dates stuffed with whipped goat cheese, seasoned with smoked paprika and lemon zest, wrapped in crispy bacon.

3. Truffle-Infused Crispy Potato Bites:
   Mini potato cups filled with black truffle crème fraîche, sprinkled with chives and sea salt.

4. California Artisan Charcuterie and Cheese Board:
   A selection of locally-sourced cheeses and cured meats, complemented by marinated olives, fresh figs, candied walnuts, and gluten-free seeded crackers.

5. Miso-Marinated Chicken Skewers with Sesame and Ginger:
   Grilled chicken skewers marinated in a miso-sesame blend, served with a ginger-cilantro dipping sauce.

6. Warm Artichoke, Kale, and White Bean Dip:
   Featuring sautéed kale, artichoke hearts, and white beans, served with gluten-free crostini and flatbreads.

7. Fig and Pistachio Crostini with Ricotta and Orange Blossom Honey:
   Grilled gluten-free crostini topped with whipped ricotta, sliced fresh figs, crushed pistachios, and a drizzle of orange blossom honey.

Mini Desserts:

1. Lavender-Infused Lemon Tartlets:
   Delicate gluten-free tart shells filled with tangy lemon curd, infused with a hint of lavender, and topped with candied lemon zest.

2. Chocolate Sea Salt Caramel Bites:
   Rich dark chocolate cups filled with a silky sea salt caramel, dusted with Maldon salt flakes for a perfect sweet-salty finish.

3. Mini Pavlovas with Berries and Coconut Cream:
   Light meringue nests topped with coconut whipped cream and a medley of fresh seasonal berries, drizzled with raspberry coulis.

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