5/12 Tasting For 6/17 Buffet Reception

In-Person Mission, San Francisco


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Medium (10-15 Guests)
Summer Buffet menu

Menu detail

Passed Canapes
1). Sweet pea and edamame falafel with cucumber raita 2). Smoked Trout Deviled Eggs 3). Truffled wild mushroom and kale tartlets 4) Chinese style shrimp toast with sweet-hot mustard
Bulgogi Grilled Tofu Lettuce Cup
Small Plate
Hodo Soy Tofu marinated in a Korean Tamari-sesame sauce, grilled and served in lettuce cups with spicy Korean pickles
Heirloom Tomatoes, Goat Cheese Mousse
Small Plate
A salad of local Heirloom Tomatoes tossed with Persian Cucumbers and avocado served with a Laura Chenel goat cheese mousse, Parmesan crisp, basil oil and balsamic
Corn Husk Roasted King Salmon
Small Plate
Wild King Salmon roasted in a fresh corn husk. Served with a saute of summer squash, Brentwood corn and topped with a cherry tomato-basil vinaigrette
Sofrito Braised Short Ribs, Tomato Mint Salsa
Beef short ribs slowly braised with sofrito, cilantro and cumin topped with a tomato- mint salsa
Steamed Summer Vegetables
Small Plate
Simply steamed asparagus, broccolini, snap peas, rainbow carrots served with a tamari-ginger vinaigrette
Rosemary & Sea Salt "Smashed" Yukon Gold Potatoes
Small Plate
Yukon Gold potatoes baked, smashed and roasted with rosemary, extra virgin olive oil and sea salt
Greek Yogurt Panna Cotta, Bing Cherry Compote
A light Italian style custard flavored with Greek yogurt and topped with red wine stewed Bing Cherry compote and sesame tuile

5/12 Tasting For 6/17 Buffet Reception

In-Person Mission, San Francisco
(Exact Address will be shared upon purchase.)