BRUNCH BUFFET

SAMPLE MENU

Toast Bar with local sourdough and sweet batard, about 20 loaves

 

Spreads

peanut butter

almond butter

goat cheese

Nutella

homemade rhubarb-cherry jam

homemade apricot-peach jam

lemon curd

mascarpone

cream cheese

 

Toppings

avocado

strawberry

banana

berries

sliced apple

Goji berries

cacao nibs

coconut flakes

cherry tomato

seeds, chopped dates, dried figs, nuts

mint

sprouts

cucumber

chives

 

QUICHES (28, and 2 gluten-free frittatas)

bacon, goat cheese, spinach, mushroom, savory (8)

kale, asparagus, parmesan, thyme, marjoram, rosemary (8)

prosciutto, gruyere, ramps, sage (9)

cheddar, jack, cracked pepper (3)

 

GLUTEN-FREE AND VEGAN

Banana tea bread with cherries and dried figs

 

FRUIT PLATTER

Seasonal; grapes, cherries, melon, strawberries