Buffets

Lunch Buffets

True Bruin Salads & Sandwiches — $45 per person

• Market greens with house dressing
• Orzo salad with baby heirloom tomatoes, cucumbers, red pepper with dill, lemon, oregano dressing
• Sandwiches: roasted turkey with Havarti, tomatoes, radicchio slaw, buttermilk dressing on ciabatta; herb-roasted vegetables with lettuce, vegan cheese, and hummus on torpedo; roasted beef with tomatoes, balsamic onions, arugula, and horseradish aioli on Kaiser roll
• Market vegetable platter with Greek yogurt dill dip
• Assorted cookies
• Vegan chocolate chip, plant-based buttery flavor cookie with rich vegan chocolate chips
• Vegan oatmeal raisin, plant-based buttery flavored oatmeal cookie, with raisins and hearty oats
• Cranberry white chocolate chip with buttery flavor cookie, white chocolate chips and dried cranberries
• Breakfast oatmeal cookie with flaxseed, sesame seeds, sunflower seeds, pecans, and chocolate chips

Mediterranean — $55 per person

• Arugula salad with radishes, fennel, shaved parmesan, and balsamic vinaigrette
• Greek village salad with Persian cucumbers, heirloom cherry tomatoes, kalamata olives, marinated feta, radicchio, lemon, oregano, and olive oil
• Grilled lemon-herb chicken with roasted garlic aioli
• Mediterranean-spiced beef tenderloin with tomatoes, pickled red onions, chimichurri, and horseradish cream
• Pearl couscous salad with roasted vegetables, dried apricots, and lemon mint dressing
• Grilled and crudo market vegetables with hummus
• Fresh seasonal fruit platter
• Assorted breads and focaccia
• Walnut baklava with flaky phyllo pastry, chopped walnuts and sweet syrup
• Greek honey pistachio cake with sponge cake, honey syrup, vanilla cream, and toasted pistachios

Plant Forward — $55 per person

• Simple salad with market lettuces, cucumbers, radishes, carrots, and Dijon dressing
• Green vegetable salad with broccoli, zucchini, peas, edamame, pistachios, spinach, and mint dressing
• Stewed lentils and chickpeas with mirepoix, pumpkin, cumin, coriander, red curry, and cilantro
• Roasted eggplant and sweet potato with tomato vadouvan sauce, breadcrumbs, and mint
• Vegan “chicken” with pineapple sambal glaze and shiso leaves
• Curry-spiced tofu with coconut curry, wilted chard, snap peas, mint, and cilantro
• Vegan chocolate chip, plant-based buttery flavor cookie with rich vegan chocolate chips
• Vegan oatmeal raisin, plant-based buttery flavored oatmeal cookie, with raisins and hearty oats

Lunch Buffets

Asia — $55 per person

• Lao noodle salad with rice noodle, red cabbage, carrots, radish, red bell pepper, with ginger, peanut, mint, cilantro, and scallion dressing
• Yangzhou fried rice with ham, jasmine rice, peas, carrots, garlic, scallions, sweet soy, and oyster sauce
• Bok choy and broccoli with toasted sesame, fried garlic chips, and lime soy drizzle
• Kalbi with grilled beef short ribs with charred spring onion and Korean BBQ sauce
• Thai chicken thighs with sweet soy, Sriracha, fresh ginger, peanuts, lime, and cilantro
• Fruit platter with star fruit, mango, dragon fruit, papaya, and pineapple
• Lychee custard with vanilla and cream custard lychee puree, chilled lychees, and lime zest
• Mini melon pan with sweet bread covered in a thin layer of crisp biscuit crust

Buon Cibo Italiano — $57 per person

• Big Italian salad with romaine, radicchio, celery, red onions, green olives, pepperoncini, Parmesan, Italian parsley, and oregano vinaigrette
• Tomato and fresh mozzarella with shaved red onions, white balsamic vinaigrette, basil, and focaccia
• Penne and pomodoro with Tuscan kale, ricotta, blistered cherry tomatoes, and basil
• Roasted fennel and rapini with lemon zest and red pepper flakes
• Roasted Tuscan chicken breast with onions, garlic, wilted spinach, sun-dried tomato sauce, and fried basil
• Sicilian-style baked cod with caramelized onions, olives, white wine, breadcrumbs, mint, parsley, and basil
• Espresso panna cotta with espresso, vanilla bean, and topped with shaved bittersweet chocolate
• Chocolate torta della nonna with chocolate tart shell, baked chocolate custard, and toasted almonds

California Market — $59 per person

• Bibb lettuce salad with red endive, oranges, cucumbers, radishes, orange dressing, dill, and chives
• Ancient grains salad with baby tomatoes, dates, pistachios, arugula, goat cheese, and basil dressing
• Roasted fingerling potatoes with caramelized shallots, yellow peppers, red currants, and rosemary
• Seasonal roasted market vegetables with arugula pesto and fresh herbs
• Grilled Santa Maria beef medallions with charred scallion sauce and cilantro
• Pan-seared salmon with orange-saffron tomato sauce, blistered tomatoes, and tarragon
• Strawberry parfait with creamy strawberry mousse, strawberry marmalade and toasted streusel
• Apple crumble tart with vanilla tart shell, cinnamon apple filling and topped with oatmeal brown sugar crumble

Latin America — $57 per person

• Kale and quinoa salad with red bell peppers, jicama, red onions, parsley, mint, and lime-avocado dressing
• Salsa bar served with roja, tomatillo, roasted jalapeño, and salted yellow corn tortilla chips
• Roasted zucchini and chayote with chipotle cream sauce, cilantro, and oregano
• Authentic Mexican rice with onions, garlic, tomato sauce, peas, carrots, serrano, peppers, and cilantro
• Stewed black beans with cumin, onions, garlic, and cilantro
• Fajitas with grilled steak, red bell peppers, yellow onions, cilantro, Cotija, and flour tortillas
• Chipotle chicken breast with charred onions and cilantro
• Flan tart with vanilla custard, bourbon vanilla bean, caramel sauce, and puffed pastry base
• Arroz con leche with vanilla rice pudding, whole milk, sweet condensed milk, and cinnamon

Southern Barbecue — $55 per person

• Southern tossed salad with baby spinach, baby kale, chopped eggs, tomato, corn, olives, red beans, and red wine blue cheese dressing
• Sweet and sour coleslaw
• Classic potato salad
• Gooey mac and cheese
• Blackened green beans with mustard rémoulade and lemon zest
• Grilled chicken breast with charred scallion and bourbon BBQ sauce
• Slow-smoked pulled pork with apricot BBQ sauce and Hawaiian sweet rolls
• Hand-cut watermelon with limes and mint
• Banana pudding with vanilla pudding, bananas, and vanilla wafers
• Lemon meringue tart with vanilla shells, lemon cream, and lightly toasted meringue

Dinner Buffets

Hudson Valley — $75 per person

• Garrison salad with spinach, kale, wine poached pears, caramelized onions, asparagus, and bacon blue cheese dressing
• Roasted cabbage and quinoa salad with red grapes, dill, goat cheese, and honey-mustard
• Blackened green beans with smoked paprika aioli, orange zest, and parsley
• Seared polenta cakes with roasted garlic, Parmesan, reduced peach tomato sauce, and herbs
• Marinated chicken breast with caramelized apples, shiitake, cider brown sauce, and sage
• Macadamia-crusted sea bass with julienne carrots, ginger-lime coconut cream sauce, and cilantro
• Chilled lemon and honey panna cotta with lemon wheels, fresh zest, and a honey lemon drizzle
• Cheesecake with vanilla sugar cookie crust and creamy cream cheese filling

Vegan Eats — $70 per person

• Kale salad with roasted sweet potatoes, chickpeas, radishes, tomatoes, dill, and coconut milk ranch
• Cauliflower salad with frisée, cucumbers, edamame, orange segments, almonds, basil, dill, and citrus vinaigrette
• Bomba rice with zucchini, onions, garlic, peas, smoked paprika, saffron, tomato, mushroom broth, and parsley
• Roasted eggplant and kabocha with reduced balsamic, extra-virgin olive oil, and mint
• Penne with Impossible® fennel seed sausage with shallots, spinach, broccolini, blistered tomatoes, pomodoro, and vegan Parmesan
• Seared tofu with smoked paprika, green beans, piquillo pepper sauce, thyme, and parsley
• Chilled vanilla panna cotta with vanilla bean specks, fresh berries, and raspberry coulis drizzle
• Chocolate sweet potato mousse with sweet potato and chocolate, plant-based mousse topped and raspberry mandarin compote

Caribbean — $75 per person

• Rainbow salad with watercress, shaved carrots, cherry tomatoes, bell peppers, papaya, cucumber, pickled red onions, mint, basil, and jalapeño-lime dressing
• Caribbean bean salad with green beans, kidney beans, black-eyed peas, garbanzos, scallion, cilantro, parsley, and roasted garlic dressing
• Arroz con gris with achiote, cumin, oregano, sofrito, garlic, chicken stock, and herbs
• Metemgee stew with corn, okra, red potatoes, yellow squash, pearl onions, chili powder, coconut broth, and cilantro
• Pan-fried red fish with cornmeal dusted, shaved mango, mango green peppercorn sauce, chives, and cilantro
• Jerk chicken breast with spicy chili seasoning, charred onions, limes, and cilantro
• Key lime tart, graham cracker tart shells filled with a creamy key-lime filling
• Coconut panna cotta with dairy-free coconut cream panna cotta, raspberry compote and a crisp oat crunch

American Regional Bounty — $75 per person

• Artichoke and smoked oyster dip with pasilla peppers, cream cheese, mayonnaise, and paprika, served with kettle chips
• Down South salad with red leaf, escarole, shaved carrots, quick-pickled strawberries, pecans, cornbread croutons, and honey dill dressing
• Georgia macaroni salad with elbow pasta, hard-boiled eggs, red peppers, celery, sweet onion, red bell pepper, and mayonnaise dressing
• Maple glazed Brussels sprouts and carrots
• Roasted sweet potatoes with crushed pistachios and chives
• Roasted sea bass with bell peppers, andouille sauce, and cilantro
• Grilled chicken breast with cumin apple mustard sauce and charred onions
• Chocolate caramel cake with rich chocolate cake, chocolate ganache, chocolate mousse and caramel drizzle
• Cheesecake tart with graham cracker tart shell and no-bake cream cheese filling

Coastal — $80 per person

• Arugula and blueberry salad with cucumber, toasted almonds, Valbreso feta, and orange tahini dressing
• Honeydew and tomato salad with prosciutto, bocconcini, basil mint pistou, and white balsamic
• Grilled asparagus and white turnips with orange wheels, orange zest, and honey dill dressing
• Whipped potatoes accented with lobster meat, garnished with butter sauce
• Pan-seared ocean perch with fried leeks, red pepper purée, smoked bacon fumet, and chives
• Nantucket baked cod with cracker crumbs, lemon, tomato vin blanc, and tarragon purée
• Blueberry lemon parfait layered with sponge cake, lemon cream and macerated blueberriess
• Olive white chocolate tart with vanilla shell, olive marmalade, white chocolate ganache, and topped with apricot jam

Leo’s Way Hoboken — $75 per person

• Fresh mozzarella topped with olive tampenade served with slices of baguette bread
• “The Salad” prepared with mixed greens, radicchio, salami, provolone, olives, roasted peppers, and Italian dressing
• Caprese with shaved red onions, olive oil, reduced balsamic, and basil
• Charred broccolini and roasted tri-color cauliflower with pepperoncini dressing and parsley
• Penne carbonara with spinach, bacon, peas, pink sauce, Parmesan, parsley, and basil
• Pan-roasted beef marsala with strip loin steaks, mushrooms, stock, marsala, chives, and thyme
• Seared chicken Francese with lemon white wine sauce, charred lemon, and parsley
• Tiramisu with ladyfinger biscuits, espresso, mascarpone cheese, and cocoa powder
• Pignoli cookies with baked almond paste, toasted pine nuts, almond flour, and powdered sugar

Steakhouse — $85 per person

• Relish dish with carrot and celery sticks, radishes, spring onions, Peppadews, and ranch
• Iceberg and red leaf salad with red onions, bacon, radishes, tomatoes, blue cheese, chives, and buttermilk blue cheese dressing
• Fusilli pasta salad with salami, zucchini, peppers, pepperoncini, Kalamata, Parmesan, and oregano-tomato dressing
• Roasted fingerling potatoes with garlic confit, roasted red peppers, and herbs
• Charred Brussels sprouts and mushrooms with garlic honey mustard
• Black pepper-crusted beef filet mignon with caramelized pearl onions, cabernet sauce, and thyme
• Grilled Atlantic salmon with blistered cherry tomatoes, fried onions, and tarragon butter sauce
• Carrot cake bites with grated carrots, warm spices, and cream cheese
• Chocolate-dipped macaroons, golden brown shredded coconut mounds with a rich chocolate-dipped base

Barbecue Buffets

Backyard Grillin’ — $50 per person

• Relish platter with julienned carrots, celery, pepperoncini, cucumber, radishes, and buttermilk dip
• Beef hamburgers
• Impossible® burgers (upon request) — +$3 per person
• Hebrew National® all-beef hot dogs
• Chicken salad prepared with celery, green onions, whole-grain mustard, and lemon tarragon aioli
• Condiments: Cheddar, lettuce, onions, tomatoes, ketchup, mayonnaise, mustard, relish
• Seeded hamburger buns, and hot dog buns
• Potato chips: BBQ, salt and vinegar or sea salt
• Hand-cut pineapple served with chile lime powder
• Chocolate chip cookies with brown butter cookies and milk chocolate chips
• Brownies with cocoa fudge, dark chocolate chunks, and espresso powder

Vegan Eats (Add-on Entrées)

À La Carte Entrées

À La Carte Side Dishes

• Seasonal Roasted Vegetables
• Baked Beans
• Steamed Broccoli
• Corn on the Cob
• Roasted Tri-Color Cauliflower
• Grilled Asparagus
• Broccolini
• Watermelon Wedges

Specialty Side Dishes