While lines of plate peddling humans wait impatiently for their opportunity at spectacled gluttony,

 

A tingling of sorts tickles our membranes with the “what awaits” paradigm. No reservations of course as our buffet displays have been coined to “mesmerize the masses.” Multi-tiered and architected for self preservation, assume with caution that this option will churn more than just the bellies of the skeptic dreamers.

SAMPLE SEASONAL MENU

> Arugula Salad with Shaved Manchego and Pineapple Vinaigrette
> Baby Beet Salad + Feta Cheese, Blistered Mint and Candied Walnuts

> Buffalo Cauliflower with Bleu Cheese
> Kale Caesar Salad with Lavash Crisps
> Mixed Greens with Fruit, Candied Nuts, Gorgonzola + Vanilla Vinaigrette
> Quinoa Salad with Squash, Red Peppers, Cotijia Cheese, Black Beans
> Classic Hummus with Caramelized Mushrooms and Smoked Paprika
> Roasted Seasonal Veggies (Hot)
> Cauliflower and Potato Smash with Garlic Butter
> Long Grain Cilantro Rice with Cumin Oil and Lemon Zest
> Grilled Pork Tenderloin with Apricot Cognac Chutney
> Broiled Salmon Filet in a Blood Orange Reduction
> Skin on Branzino Filet with Fresh Lemon and Olive Oil
> Roasted Chicken Breast in Garlicky Mushroom Cream Sauce
> Filet Shish Kabob with Cilantro Garlic Marinade

[TO VIEW OUR FULL MENU,  SCHEDULE A WALKTHROUGH TODAY]