with a sweet & smoky dry rub, lemon quinoa, seasonal vegetables, avocado & pico de gallo

Chipotle Mango Chicken

East Coast oysters on a half shell, marinated clams, poached shrimp, tuna poke, crab salad, lobster claws, lobster salad, house-made mignonettes & sauces

Seafood Station

with creamy mushroom & madeira wine sauce, rosemary, lemon & garlic ciabatta baguette

Pan Roasted Chicken

Pork Dumplings

sweet chili sauce, sriracha aioli, cucumbers, cashews

Cocktail

BABY BACK RIBS - FULL RACK

1LB CHEESE NACHOS

CORONA

convene, russian river valley, california

ROSÉ

comte de la chevalière, loire valley, france

SANCERRE

merry edwards, russian river valley, california

SAUVIGNON BLANC

PARMESAN TRUFFLE SMASHED POTATOES

LEMON QUINOA

fresh sautéed veggies, cashews, jasmine rice add chicken or shrimp

RED THAI CURRY BOWL

fall off the bone tender pork ribs, choice of side + fresh seasonal vegetables

BABY BACK RIBS

blackened mahi mahi with mango slaw & garlic herb aioli

MAHI SANDWICH*

aged white & orange cheddar, burger sauce, sautéed onions, bacon & bbq sauce

LOADED CHEESEBURGER*

grilled chicken, fresh greens & vegetables with white balsamic vinaigrette, italian salami & grana padano

ITALIAN CHOPPED SALAD

finca decero remolinos, agrelo, Argentina

MALBEC

MERLOT

PINOT GRIGIO

RIESLING

non-alcoholic mionetto alcohol-removed, Italy (200ml)

SPARKLING WINE

PROSECCO ROSÉ

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to even thickness (~1/2 inch). In a small bowl combine smoked paprika, chipotle powder, ground cumin, brown sugar, kosher salt, black pepper, and garlic powder. Drizzle the chicken with 1 tablespoon olive oil, then rub the spice mix evenly over both sides of each breast. Let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Prepare and rub

Heat a large skillet or grill pan over medium-high heat and add the remaining 1 tablespoon olive oil. When the pan is hot, add the chicken and cook 4–6 minutes per side until nicely browned and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes before slicing into 1/2-inch-thick slices.

Cook chicken

While chicken rests, dice the mango into roughly 1/2-inch pieces. Finely chop the red onion, mince the jalapeño, and roughly chop the cilantro. In a bowl combine mango, red onion, jalapeño, cilantro, lime juice, minced chipotle in adobo (or chipotle powder), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust salt, lime, or chipotle for sweetness and heat. Let sit 5–10 minutes to meld flavors.

Rinse the quinoa in a fine mesh sieve under cold water until water runs clear. In a small saucepan combine rinsed quinoa and 2 cups water (or broth) with 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in lemon zest, lemon juice, and 1 tablespoon olive oil. Adjust seasoning if needed.

Trim and cut vegetables into bite-size pieces (halve cherry tomatoes, slice zucchini and peppers). Toss vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat a large skillet or grill pan over medium-high heat. Add vegetables and cook, stirring occasionally, until just tender and lightly charred—about 6–8 minutes depending on vegetables. For quick-cooking items (e.g., asparagus tips or cherry tomatoes) add them later so all finish together.

Slice the rested chicken. Divide lemon quinoa among 4 plates. Arrange seasonal vegetables alongside the quinoa, then fan sliced chipotle mango chicken over the quinoa. Spoon several tablespoons of chipotle mango salsa over the chicken and serve additional salsa on the side. Slice the avocado and arrange on the plate or fan over the vegetables. Garnish with chopped cilantro and lime wedges. Serve warm.

boneless skinless chicken breasts

smoked paprika

chipotle powder (or ground chipotle/chili powder)

ground cumin

brown sugar

kosher salt

black pepper

garlic powder

olive oil

ripe mango

red onion

jalapeño (seeded for mild, or with seeds for heat)

fresh cilantro

fresh lime juice

chipotle in adobo (minced) or 1/2 tsp chipotle powder

salt

quinoa (uncooked, rinsed)

water or low-sodium chicken broth

lemon zest

fresh lemon juice

mixed seasonal vegetables (e.g., zucchini, bell pepper, cherry tomatoes, asparagus)

ripe avocado

fresh cilantro (chopped)

lime wedges

Fill a long serving tray with a thick layer of crushed ice to create a stable cold bed. Place shucked oysters on their half shells on the ice with the deeper (meat) side up, spacing them evenly.

Prepare bed and arrange oysters

Garnish the tray with lemon wedges and parsley sprigs. Provide cocktail forks or small spoons and place mignonette and sauces nearby for guests.

Combine minced shallots, red wine vinegar, champagne vinegar, sugar, cracked black pepper, and kosher salt in a small bowl. Stir to dissolve sugar and salt. Chill at least 30 minutes to let flavors meld. Taste and adjust seasoning; keep chilled until service.

Classic shallot mignonette

Whisk together low-sodium soy sauce, toasted sesame oil, rice vinegar, mirin, fresh lime juice and sambal (if using). Taste and adjust acidity or heat. Reserve a few tablespoons for tossing the tuna and the rest for serving.

Citrus soy for poke

Mix ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice and salt in a bowl. Chill and transfer to a squeeze bottle or small bowl for service.

Horseradish cocktail sauce

Whisk mayonnaise with lemon zest, lemon juice, grated garlic, smoked paprika and salt until smooth. Adjust lemon, garlic or salt to taste. Chill until service; use for crab and lobster salad and as a dipping sauce for claws.

Lemon aioli

If clams are not already cooked, steam clams in a covered pot with a splash of water until shells open, then chill. For pre-cooked chilled clams, mix olive oil, lemon juice, minced garlic, chopped parsley, red pepper flakes, salt and pepper in a bowl. Add clams and toss gently to coat. Marinate in the refrigerator for at least 30 minutes, up to 2 hours. Serve chilled on ice.

In a large pot bring water, white wine, bay leaves, peppercorns, lemon slices and kosher salt to a gentle simmer (do not a rolling boil).

Make poaching liquid

Add shrimp in a single layer and poach until they turn pink and are just cooked through, about 2–3 minutes depending on size. Remove immediately with a slotted spoon and transfer to an ice bath to stop cooking.

Once chilled (about 3 minutes in ice bath), drain and refrigerate. Arrange on crushed ice at the station and serve with horseradish cocktail sauce and lemon wedges.

Keep tuna cold until ready to assemble. In a chilled bowl, toss diced ahi with 3 tablespoons of the citrus soy, chopped green onions, toasted sesame seeds and diced cucumber if using. Finish with a small drizzle (1/2 tsp) of sesame oil and a squeeze of lime to taste. Taste and adjust seasoning; keep refrigerated and serve in small bowls or on chilled spoons.

Gently fold lump crab meat with lemon aioli, diced celery, chopped chives, Old Bay seasoning, salt and pepper. Keep the mixture light and avoid overmixing so lumps remain. Chill at least 20 minutes to let flavors marry. Serve chilled in a bowl with small spoons or in lettuce cups.

If claws are cold and precooked, arrange them on crushed ice. For lobster salad, gently combine picked lobster meat with lemon aioli, diced celery and chives; season lightly with salt and pepper. Chill 20–30 minutes. Place lobster salad in a bowl and arrange claws around it. Garnish with microgreens and lemon wedges.

Provide small forks and napkins. Set lemon aioli and cocktail sauce nearby for dipping.

Top serving platters with an additional layer of crushed ice to keep items cold. Group similar items (oysters and mignonettes; shrimp and cocktail; lobster and aioli; poke and spoons) for easy guest access.

Label each item clearly and replenish ice and seafood as needed. Keep all raw items (oysters, poke) on ice and covered until service. Discard any shellfish left out over 2 hours at room temperature.

East Coast oysters (shucked, on the half shell)

Crushed ice (to bed oysters)

Lemon wedges

Fresh parsley sprigs (garnish)

Cocktail forks

Shallots, finely minced

Red wine vinegar

Champagne vinegar

Sugar

Fresh cracked black pepper

Kosher salt

Citrus soy sauce (for poke)

Low-sodium soy sauce

Toast sesame oil

Rice vinegar

Mirin

Fresh lime juice

Sambal oelek (optional)

Ketchup

Prepared horseradish

Worcestershire sauce

Fresh lemon juice

Salt

Classic lemon aioli (for lobster & crab)

Mayonnaise

Lemon zest

Lemon juice

Garlic, grated

Smoked paprika

Small clams (cockles or littlenecks), fully cooked and chilled

Olive oil

Chopped flat-leaf parsley

Minced garlic

Red pepper flakes

Freshly ground black pepper

Large shrimp (peeled, deveined, tails on)

Water

White wine

Bay leaves

Black peppercorns

Lemon slices

Ice (for ice bath)

Sushi-grade ahi tuna, diced 1/2-inch

Citrus soy sauce (prepared above)

Finely chopped green onions

Toasted sesame seeds

Diced cucumber (optional)

Sesame oil (for finishing)

Fresh lime wedges

Lump crab meat, picked free of shells

Lemon aioli (prepared above)

Finely diced celery

Chopped chives

Old Bay seasoning

Cooked lobster claws (split if large)

Lobster meat for salad (picked from tails & knuckles)

Microgreens (optional garnish)

Crushed ice (additional for station)

Seafood serving platters or shells

Small serving spoons

Napkins

Pat chicken thighs dry with paper towels. Season both sides evenly with 2 tsp kosher salt, 1 tsp black pepper and 1/2 tsp garlic powder.

Prep the chicken

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter; heat until butter melts and foams.

Place chicken thighs skin-side down in a single layer (work in two batches if needed). Cook without moving for 6–8 minutes, until skin is deeply golden brown and releases easily.

Flip the thighs and cook 3 minutes more on the flesh side. Transfer the skillet to a preheated 400°F (200°C) oven and roast 12–15 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer chicken to a plate and tent loosely with foil to rest. Reserve pan drippings in the skillet for the sauce.

While chicken roasts, prepare mushrooms. In a separate sauté pan over medium-high heat add 1 tbs olive oil and 1 tbs unsalted butter. When foaming, add sliced mushrooms in a single layer and cook undisturbed 3–4 minutes to brown, then stir and cook another 2–3 minutes until soft and browned.

Push mushrooms to the side and add minced shallots (2) and 3 minced garlic cloves. Sauté 1–2 minutes until fragrant and shallots soften, stirring with mushrooms so flavors combine.

Add 3 tbs Madeira wine to deglaze the pan and scrape up any browned bits. Allow alcohol to reduce by half, about 1–2 minutes.

Stir in 1 cup low-sodium chicken stock, 1 tbs fresh thyme leaves, 1 tsp Dijon mustard and 1/2 tsp Worcestershire sauce. Bring to a gentle simmer and reduce for 3–4 minutes until slightly thicker and flavor concentrated.

In a small bowl whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir slurry into simmering sauce and cook 1 minute to activate thickening.

Reduce heat to low and whisk in 3 tbs heavy cream. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 2 tbs chopped fresh parsley. If sauce is too thin, simmer another minute; if too thick, add up to 2 tbs chicken stock to reach a pourable but creamy consistency.

If you used a different skillet for roasting the chicken, pour reserved pan drippings from the roasting pan into the mushroom sauce pan and stir to combine for extra flavor. Return chicken thighs to the pan skin-side up, spooning some sauce over them to coat.

Preheat oven to 400°F (200°C) if not already hot from roasting chicken.

Slice ciabatta loaf lengthwise or into 1–1.5 inch slices for serving. In a small bowl combine 4 tbs softened unsalted butter, 1 tsp minced fresh rosemary, 2 grated/minced garlic cloves, 1 tsp lemon zest, 1/4 tsp salt and 1 tbs olive oil. Mix until smooth.

Spread the rosemary-lemon garlic butter evenly over cut sides of the bread. Place on a baking sheet, buttered side up, and bake 8–10 minutes until edges are crisp and butter is melted and slightly golden. For extra color, broil 1 minute, watching carefully to avoid burning.

Arrange rested chicken thighs on a warmed buffet tray or serving platter. Spoon creamy mushroom and Madeira sauce over and around the chicken, leaving skin visible for presentation.

Place rosemary-lemon garlic ciabatta alongside or on a separate tray. Garnish chicken with chopped parsley and tuck fresh rosemary sprigs and lemon wedges around the platter for color and freshness.

Keep warm on a low-heat buffet setting (140–160°F / 60–70°C) and spoon additional sauce over chicken just before serving. Serve 2 pieces chicken per guest as a buffet entrée, with ciabatta on the side.

bone-in, skin-on chicken thighs

freshly ground black pepper

unsalted butter

cremini (baby bella) mushrooms, sliced

shallots, finely minced

garlic cloves, minced

fresh thyme leaves

Madeira wine (or dry sherry)

low-sodium chicken stock

heavy cream

Dijon mustard

cornstarch

cold water

fresh parsley, chopped

olive oil (for mushrooms)

unsalted butter (for sauce)

ciabatta or baguette

unsalted butter, softened

fresh rosemary, minced

garlic clove, grated or minced

olive oil (for brushing)

lemon wedges

fresh rosemary sprigs

chopped parsley (for garnish)

Thinly shred the napa cabbage, sprinkle with a pinch of salt, let sit 5 minutes, then squeeze out as much liquid as possible in a clean towel or between your hands. Measure 1 cup packed and set aside.

Prepare cabbage

In a large bowl combine ground pork, squeezed cabbage, sliced green onions (reserve a few for garnish), grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, cornstarch, white pepper and 1 tsp salt. Mix thoroughly with a fork or your hands until the mixture is cohesive and slightly sticky (about 1–2 minutes).

Make filling

Place a dumpling wrapper on a clean surface. Put about 1 rounded teaspoon (≈12 g) of filling in the center of each wrapper. Wet the wrapper edge with a little water. Fold in half and pleat or press edges to seal, leaving a small pleat pattern or simple half-moon. Repeat until all filling is used (should yield ~28–30 dumplings). Keep assembled dumplings covered with a damp towel to prevent drying.

Chipotle Mango Chicken

Seafood Station

Pan Roasted Chicken

Pork Dumplings

Cocktail

Baby Back Ribs - Full Rack

1lb Cheese Nachos

Corona

Rosé

Sancerre

Sauvignon Blanc

Parmesan Truffle Smashed Potatoes

Lemon Quinoa

Red Thai Curry Bowl

Baby Back Ribs

Mahi Sandwich*

Loaded Cheeseburger*

Italian Chopped Salad

Malbec

Merlot

Pinot Grigio

Riesling

Sparkling Wine

Prosecco Rosé