Tags are the restaurant’s own; confirm allergies with staff.
No dish on this menu carries every tag you picked.
5 dishes
Eight pieces from four selected hors d’oeuvre offerings, ideal for a balanced after-work gathering with meaningful food coverage
Ask what else goes into it besides what the menu lists.
Ten pieces from five selected hors d’oeuvre offerings, suitable when the reception is intended to replace a formal dinner service
Ask what else goes into it besides what the menu lists.
Roasted cultivated and foraged mushrooms with chive ricotta and salsa verde on toast (vg)
Ask for it without the ricotta.
Crushed avocado with pickled red onion, tomato, and Maldon salt on crisp toast
Ask whether the dough contains milk, butter, egg or ghee.
Golden polenta square with romesco and herb finish
Ask whether the fryer is shared with meat, and if there is egg in the batter.
35 dishes
Fresh fruit and berries, assorted pastries, breakfast breads, butter, preserves, & honeycomb (vg)
Continental breakfast plus a choice of yogurt mousse or chia pudding and a choice of avocado toast, breakfast sandwich, or mini quiche
Fresh fruit and berries, chia pudding, yogurt and granola, and a curated assortment of wellness snacks (vg)
Soft scrambled eggs, applewood smoked bacon, chicken apple sausage, and herbed potato and onion hash
Fresh bagels with smoked salmon, whipped schmear, tomato, red onion, capers, fresh fruit, and berries
All-butter tart with savory custard filling and seasonal vegetable or cheese combination (vg)
Choose smoked ham or crispy bacon in this baked egg frittata with cheddar cheese and fresh herbs
Fresh spinach and creamy goat cheese folded into a light, oven-baked egg frittata with savory herbs (vg)
Flour tortilla filled with egg, potato, cheese, salsa roja, and optional breakfast protein
Egg soufflé with choice of bacon and white cheddar, sausage and cheddar, or avocado and tomato
Soft scrambled eggs, breakfast potatoes, smoked salmon, tomato, and toast
A bright market-vegetable display with hummus, green goddess, romeseco, and pita crisps (vg)
Whipped feta, hummus, marinated olives, crudité, roasted vegetables, butter dates, and warm pita
Local and imported cheeses, cured meats, smoked fish, fruit, mostarda, crackers, and sliced baguette
Pacific Northwest smoked salmon with bagel chips, whipped schmear, tomato, cucumber, capers, red onion, and fresh herbs
Marinated chicken skewer glazed with sesame and chili-lime, finished with toasted herbs
A savory roasted chicken bite with grain mustard aioli and fresh chive (gf)
A savory roasted chicken bite with grain mustard aioli and fresh chive
Tender pork belly with apple mostarda and a subtle sweet-savory finish (gf)
Sliced beef tenderloin on toasted crostini with horseradish crème fraîche and chive
Soft blini topped with braised short rib, whipped goat cheese, and pickled onion
Roasted beets layered with whipped feta, pepita, and soft herbs (vg, gf)
Tender artichokes with lemon herb ricotta in an all-butter tart shell
A modern vegetable cup with green goddess dip and seasonal crisp vegetables (vg, gf)
Buckwheat-style blini with smoked salmon, dill crème fraîche, and capers
Rich salmon rillette on toast with herbs and bright pickled onion
Poached prawn skewer with herb oil and charred lemon (gf)
Seasoned tuna tartare in a crisp shell with avocado mousse and citrus finish
Delicate crab salad in endive with lemon, herbs, and clean coastal flavors (gf)
(Vg)
From per guest passed pieces, four selections Ten One Interactive Station (Prime Rib or Oysters) Standard Hosted Bar
From per guest passed pieces, five selections One Interactive Station (Prime Rib or Oysters) Dessert Bar
Carved to order, with toasted Chef ’s selection shucked to order Ice cream assortment, gingerbread baguette, chimichurri, au jus, with mignonette, house Fresno hot cookies, chocolate truffles, and and caramelized onion sauce, horseradish, and lemon cranberry cheesecake with orange zest