Courtyard Downtown Long Beach - James...

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F A R M T O T A B L E E V E N T S 2017 Spring Edition

Courtyard Downtown Long Beach by James Republic

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introduction

Spring has sprung and we are excited to bring you

the best from the farm!

Farm to Table represents an all-natural, local,

sustainable and seasonal approach to creating our

menus. The ideas of simplicity meeting freshness

and seasonality are at the center of each item.

We serve house-made food and strive to source

all-natural, heirloom products that are healthier

and at the peak of their flavor. By using seasonal

items, the result is simply great taste!

Our menus are more detailed with choices that

deliver diversity, not generic, for a more complete

and interesting experience. It’s not about flashy

ideas or presentations, but solid flavors of high

quality local product that make us special.

We look locally first for our choices and then

source out the world to bring the best to our

events.

Executive Chef David MacLennan and his team

partnered with Celebrity Chef Dean Max to

provide you and your guests healthy, tasty food

and beverage that will leave everyone energized

and excited!

Spring on!

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table of contents breakfast

wake up {continental} ............................................................................... 4

rise up {continental} .................................................................................. 5

morning spread {buffet} ............................................................................. 6

relax {plated} ............................................................................................. 7

something more {enhancements} ............................................................ 8

heart healthy spread {heart healthy buffet} ............................................. 9

family style I small & savory picks ........................................................ 10

family style I sweet picks ....................................................................... 11

coffee break

catch up ................................................................................................... 12

catch up I picks ....................................................................................... 13

lunch

mid day spread I kettle & garden picks {buffet} .................................... 14

mid day spread I savory picks {buffet} ................................................... 15

hand held I kettle & garden picks {sandwich buffet} ............................ 16

hand held spread I hot & cold sandwich picks {sandwich buffet} ........ 17

stimulate I savory picks {plated} ............................................................ 18

stimulate I garden & sweet picks {plated} ............................................. 19

on the go .................................................................................................. 20

something more healthy {enhancements} ............................................. 21

reception

connect I cold & hot hors d’oeuvres picks ............................................ 22

connect I cold & hot stations ................................................................ 23

connect I carving stations ..................................................................... 24

dinner

dinner spread {buffet} .............................................................................. 25

dinner spread I picks {buffet} .................................................................. 26

relaxed I savory picks {plated} ............................................................... 27

relaxed I garden & sweet picks {plated} ................................................ 28

family style I small picks ........................................................................ 29

family style I savory & sweet picks ....................................................... 30

something more {enhancements} .......................................................... 31

beverage

craft bars I standard host ....................................................................... 32

craft bars I standard cash ....................................................................... 33

wake up l 27

freshly squeezed orange juice

lord windsor coffee and numi teas

strawberry with mint & cottage cheese

housemade granolas with greek yogurt & california clover honey

charcuterie with, apple butter, orange marmalade, beer mustard, rosemary crackers

grilled and chilled asparagus, san andreas sheep milk cheese, agave nectar & extra virgin olive oil

blueberry & lemon scones

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A customary 15% taxable service charge and sales tax will be added to prices 4

rise up l 29



fresh strawberries and mint, cottage cheese

blueberry, almond and chia seed parfait, local honey, house-made granola & yogurt

steel cut oatmeal, cinnamon, brown sugar, walnuts, currants

quinoa & walnut bread

chicken liver pate brulee, strawberry jam & toast

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A customary 15% taxable service charge and sales tax will be added to prices

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morning spread* l 35




housemade granola with greek yogurt & california clover honey

blueberry & lemon scones

hobb’s smoked bacon

chicken & kale sausage

free-range scrambled eggs

pick me up | pick one

egg white strata with kale, basil, sweet onion & parmesan

fried broken egg yolk sandwich, proscuitto, soft cheese, jalepeno pepper jelly

deviled eggs with crème fraiche, dill & smoked salmon

frittata with onions, gruyere, asparagus, spinach

quiche of country ham, spring peas, white cheddar, arugula salad

pork carnitas, fried corn tortillas, queso fresco, salsa, poached eggs

fill me up | pick one

country white corn grits, fromage blanc

provençal potatoes

charred padron peppers & potato hash

organic farro, spinach, feta, walnuts, roasted cherry tomatoes

6 *minimum of 20 persons required for spreads A customary 15% taxable service charge and sales tax will be added to prices

relax



organic cornbread muffin with rhubarb jam hearty | pick one

heritage pork chop l 24 fried farm eggs, warm apple & onions

eggs benedict l 21 bbq brisket, arugula, chipotle hollandaise

pacific shrimp & grits l 27 poached eggs

steak & egg burrito l 26 avocado, black beans, green pepper, crème fraiche

eggs in a basket l 28 sourdough, grilled asparagus, parmesan

pea sprouts scrambled l 22 wild mushrooms

cured local ham & white cheddar quiche l 21 arugula, piquillo peppers

pla

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7 A customary 15% taxable service charge and sales tax will be added to prices

8 b

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something more

cold

platter of california charcuterie with local cheese & jams l 8

smoked salmon, roasted cherry tomatoes, avocado, rye toast l 9

housemade granola, local berries, yogurt parfait | 6

hot

farmer’s breakfast sandwich, white cheddar, bacon, egg, potato, sourdough bread l 7

grassfed barbacoa burrito, pinto beans, farm eggs, mild salsa, cotija cheese l 8

steel cut oatmeal, walnuts, currants, banana brulee l 6

habanero pork sausage, spinach, asparagus, grated san andreas cheese l 9

vegan sausage l 7

made to order omelets* l 15

eggs benedict, crispy sope, lamb shoulder, sweet peas, mint jalepeno hollandaise* l 15

*attendant required I $100 for each attendant I 2 hours

heart

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heart healthy spread l 35




house made granola with greek yogurt & california clover honey

steel cut oatmeal, walnuts, cinnamon, strawberries and blueberries

chia seed pudding, greek yogurt, honey, & local almonds

chicken and kale sausage

pick me | choose one

grilled rye bread, soft boiled eggs, farm cheese, tarragon

egg white casserole, local feta, spinach, roasted cherry tomatoes

quinoa cakes with farm eggs

organic farro, arugula, mushrooms with baked egg whites

turmeric tofu scramble, vegan sausage & peppers


savory

farm egg strata with peas, onions, ham & gruyere

pork chops with grilled endive and blue cheese

roasted scallops with spinach risotto, lemon

steak sandwich, white cheddar, pea greens, rye, jalapeño mint aioli

roasted chicken, savory oats, fava beans, tarragon jus

lobster mac & cheese, parmesan

egg & cheese sandwich with hobb’s smoked bacon,

kale, mustard aioli, local rye bread

bru

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family style*

iced tea

lord windsor coffee

numi teas

pick three per course l 50

pick four per course l 67

small

goat cheese & beet salad

split pea soup, country ham, pea tendrils, parmesan

vegan carrot ginger soup, cumin, zucchini, coconut milk

kale salad, local burrata, almonds, strawberry and balsamic

beef carpaccio, arugula, fennel, parsley pesto, parmesan

steamed mussels, fennel and tarragon

salad of shaved fennel, endive, radish, little gems, crispy

proscuitto, serrano lime vinaigrette

grilled asparagus, poached eggs, shaved manchego,

olive oil, local salumi


*minimum of 20 persons required for family style

family style

sweet

dark chocolate cake, peppermint ganache

lemon parfait, almond crumble, toasted coconut

yogurt panna cotta, dark chocolate and pistachio crumble

strawberry rhubard compote, farm cheese in crispy phyllo

banana almond and cinnamon bread pudding

lavender crème brulee

blueberry ginger crumble

11 b

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co

ffee b

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cup of joe

lord windsor coffee

hot water & selection teas

assorted natural soft drinks

refreshed for 1 ½ hours | 13 per person

keep it flowing all day | 18 per person

a la carte

lord windsor coffee, hot water, selection of numi teas | 65 per gallon

healthy juice of the day | 7

assorted natural soft drinks | 5

something savory

chipotle spiced almonds

artichoke spinach dip, plantain chips

local heirloom popcorn, seaweed, sesame seasoning

selection of california cheese producers, wild honey

pacific shrimp and herbs, lettuce cups, kimchee chili oil

citrus shrimp ceviche & avocado

something healthy

spinach banana smoothie, roasted cinnamon, peanuts

baby beets, carrots, radishes with tarragon yogurt dip

fresh strawberries, mint, local feta, walnuts

charred shishito pepper, spiced lemon salt

asparagus hummus, french breakfast radish

vegan vanilla almond cookies

catch up pick three I 15 pick four I 17

something sweet house made oatmeal bars, toasted almonds, sour cherries, toasted coconut

california almond brittle

strawberries, organic cornbread biscuits, caramel cream

lemon-lavender cookies

marshmallow, chocolate, sea salt

almond strawberry cornmeal shortcake

13 co

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mid-day spread*

one kettle, pair of garden, savory picks, chef’s sweet pairings

iced tea

lord windsor coffee

pick two savory l 39

pick three savory l 45

pick four savory l 52

kettle | pick one bison Chili, pinto beans, mushrooms, kale, cilantro crème

creamy mushroom soup, charred asparagus, lemon

curried cauliflower soup, asian pears, dungeness crab


sunchoke soup, smoked bacon, peas pick two … garden

spinach salad, endive, radish, cherry tomatoes, local cheddar, sweet & sour bacon vinaigrette

mixed green salad, local beets, pecans, blue cheese, honey dijon vinaigrette

little gem salad, roasted cherry tomatoes, green beans, cucumber, radish, creamy herb dressing, croutons

roasted asparagus salad, frissee, smoked bacon, arugula, pickled baby turnips, gribiche sauce

baby green salad, strawberries, spiced almonds, goat cheese, balsamic vinaigrette

14 lu

nch

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ffet


*minimum of 20 persons required for spreads

mid-day spread

savory | pick two, three, or four

pacific shrimp with smoked bacon white corn grits, spring onion and tomato salad

natural chicken breast, farro, kale, almonds, charred green onion salsa, tarragon aioli

southern style fried organic chicken, biscuits, strawberry honey jam, charred jalepenos

charred black cod, celery root puree, roasted mushrooms & potatoes, thyme sauce

free range chicken breast, baby chiogga beets, parsley, fennel, goat cheese, walnuts, mint pesto

seared smoked paprika pork chop, roasted cauliflower puree, fava beans, roasted peppers

baked stuffed green poblano with quinoa, baby kale, brown rice, tomatillo salsa

pacific fish tacos, green cabbage, shaved fennel, radish, piquillo salsa, chipotle aioli, cotija

herb grilled skirt steak with pea sprouts, spinach, local mushrooms & chimichurri

15 lu

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ffet


hand held spread* one kettle, pair of garden, hot l cold picks, chef’s sweet pairings

iced tea

lord windsor and numi teas

pick three l 39

pick four l 44

kettle | pick one

bison chili, pinto beans, mushrooms, kale, cilantro crème

creamy mushroom soup, charred asparagus, lemon

curried cauliflower soup, asian pears, dungeness crab


garden | pick two

escarole salad, anchovy dressing, crispy ciabatta crumbs

spinach salad, endive, radish, cherry tomatoes, local white cheddar, sweet & sour bacon vinaigrette



wood roasted asparagus salad, frissee, smoked bacon, arugula, pickled baby turnips, gribiche sauce

16 lu

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hand held spread

hot

chipotle chicken breast sandwich, bibb lettuce, charred onion, jack cheese, mint aioli, ciabatta bun

honey and smoked paprika shrimp taco, pickled fennel, red cabbage, pea greens, cilantro aioli

smoked eggplant sandwich, grilled peppers & onions, feta, walnut arugula pesto

bison meatball sandwich, roasted red pepper sauce, arugula, local mozzarella, french bread

steak sandwich, kale, roasted mushrooms, aged cheddar, lemon aioli, french bread

cold

turkey breast wrap, white cheddar, cucumber, tomatoes, romaine, tarragon aioli

grilled chicken, hot sauce, shaved celery, romaine, onions, parsley, blue cheese aioli, french bread

wood grilled shrimp sandwich, pea greens, cabbage, remoulade, ciabatta

smoked salmon, cucumber, beet horseradish aioli, arugula, rye bread

cucumber, watercress & radish sandwich, yogurt walnut dressing, toasted ciabatta

17 lu

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savory

roasted salmon l 39 baby kale, frisee, asparagus, charred padron vinaigrette

free range chicken breast l 36 sweet onion gratin, swiss chard, wild mushroom sauce

herb-grilled flat iron steak l 42 lemon-garlic yucca fries, chimichurri

grilled pork chop l 35 crispy fingerling potatoes, charred apples, baby mustard green salad

fire roasted cauliflower steak l 28 red quinoa salad, almonds, baby kale, basil, parmesan, balsamic

charred black cod | 40 warm poatato salad, asparagus, brussels srpouts, gribiche

santa barbara spot prawns l 45 organic white corn grits, baby mustard greens, red peppers, chorizo

stimulate

pick one from garden, savory & sweet

iced tea

lord windsor coffee & numi tea

18 p

late

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stimulate

garden | pick one escarole salad, anchovy dressing, crispy ciabatta crumbs

spinach salad, endive, radish, cherry tomatoes, local cheddar, sweet & sour bacon vinaigrette




sweet | pick one



strawberry rhubard compote, farm cheese in crispy phyllo



Blueberry ginger crumble

19 A customary 15% taxable service charge and sales tax will be added to prices p

late

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pick me turkey wrap, whole wheat tortilla, egg gribiche, smoked bacon, baby romaine, black olive tapenade

roasted beef sandwich, local pepper jack, arugula, horseradish aioli, toasted rye bread

shaved prosciutto, local burrata, extra virgin olive oil, basil, french bread

free range chicken salad sandwich, almonds, watercress, apples, cranberries, goat cheese, toasted brioche

wood grilled shrimp sandwich, pea greens, cabbage, remoulade, ciabatta

smoked salmon, cucumber, beet horseradish aioli, arugula, rye bread

penne pasta, grilled asparagus, roasted peppers, smoked olives, balsamic vinaigrette

on the go l 35

local nuts and dried fruits

chef’s farmer salad

quinoa walnut cake

assorted soft drinks

20 b

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something more | healthy

local pickled vegetables l 6

shrimp burger, roasted peppers, bibb lettuce, old bay aioli l 14

grilled octopus with wood roasted asparagus, mint jalepeno pesto l 12

vegan marinade tofu, grilled spring green onions, organic faro, fava beans, asparagus, cashew chili puree l 12

vegan carrot ginger soup, cumin zucchini, coconut l 8

yellow fin tuna poke with asapargus, peanuts, sesame seeds, cilantro, cayenne l 14

21 A customary 15% taxable service charge and sales tax will be added to prices lu

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*add to a plated lunch or buffet lunch l price is per person

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cold*

avocado, cucumber & crab toast l 5

goat cheese crostini, baby beets, walnuts l 4

tuna tartar with sesame chili l 6

manchego cheese, pecans, honey, rye 3

chicken liver brulee toast l 3

chilled shrimp with cocktail sauce l 6

smoked duck breast toast, strawberry chutney 5

deviled farm egg with smoked trout & dill l 4

chilled lobsters with seaweed salad l 7

smoked chicken tostadas l 4

proscuitto and spring asparagus l 4

oysters on the half shell, tarragon mignonette l 5

natural chicken roll with smoked cheddar l 4

local cow’s milk cheese crostini, blueberry chutney l 3

hot*

zucchini pancake, mint peas, farm cheese l 3

charred shishitos l 4

steak skewers, charred green onion gremolata l 6

bbq pork shoulder tart l 5

pork belly and green papaya salad l 5

kimchi glazed chicken on bamboo l 4

crab fritter with citrus l 5

hot smoked salmon sliders, tarragon aioli l 5

wood grilled shrimp skewer, charred pepper aioli l 6

artichoke & baby spinach in crispy phyllo l 4

tempura lobster tail, ginger ponzu | 7


*price is per piece l minimum order of 50 pieces

connect


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cold stations

today’s market vegetable l 9 locally sourced vegetables and serve to order

regional cheese table l 14 local honey, fruit chutney, rosemary crisps, olive bread

charcuterie table l 15 rustic bread, fruit jam & grain mustard

salsas l 8 salsa fresca, salsa verde, fresh house-made guacamole

tortilla chips

life by the sea l 18 oyster on the half shell

jumbo gulf shrimp

tuna tartar with sesame chili

greenhouse farm l 12 organic baby greens & local garden vegetables

house-made dressings

sweet station l 13 house-made desserts

• pick a minimum of three stations

• stations serve a minimum of 75 guests for 1.5 hours

• guarantees less than 75 guests will be charged preparation

& labor fee l $200 fee

*chef attendant required l $100 attendant fee

hot stations whole smoked salmon tacos * l 14 arugula and green cabbage salad, pea tendrils, poblano

salsa, cotija

roasted pork rib tacos * l 13 jalapeno salsa, avocado, green cabbage, radish, jack cheese,

charred red peppers

spring sliders l 15 crispy chicken, lamb patties, tarragon salmon

lemon asparagus, pickled fennel and radish, lemon and pepper

aioli, serrano mint salsa, assorted vegetable accompaniments

asparagus festival* l 12 asparagus soup shots with salmon rye toast tapas, wood

roasted asparagus with sesame soy glaze, tempura asparagus

with tarragon aioli, ginger carrot puree

assorted mushroom feast* l 13 maitake mushroom soup shots with lemon crème fraiche,

wood roasted white trumpet skewers with spicy honey glaze

and fava bean puree, parsley risotto with mixed mushroom

ragu


connect

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carving stations *

smoked brisket l 250 l serves 30 house-made bbq sauce, local honey glazed muffins

roasted leg of lamb l 275 l serves 30 roasted garlic jus, serrano mint jam, grilled baguette

mesquite smoked rib eye l 325 l serves 30 pea greens, charred onions, tarragon aioli, rosemary sourdough

rosemary pork loin l 225 l serves 30 Grilled mustard greens, jalepeno cilantro aioli, herb roll

whole roasted baja red snapper l 275 l serves 25 roasted brocollini & citrus salsa, cilantro cream

*chef attendant required l $100 attendant fee

one kettle, pair of garden, savory picks, chef’s sweet pairings

iced tea

lord windsor and numi teas

pick two savory l 56

pick three savory l 61

pick four savory l 66

25 d

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dinner spread*


kettle | pick one duck bone broth, oyster mushrooms, pea greens, farro, leg

confit, parsley

potato artichoke soup, spring garlic, horseradish

cream

curried cauliflower, asian pears, gulf crab


26 d

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ffet

dinner spread*


garden | pick two escarole salad, anchovy dressing, crispy ciabatta crumbs

spinach salad, endive, radish, cherry tomatoes, local white

cheddar, sweet & sour bacon vinaigrette

mixed green salad, local beets, pecans, blue cheese, honey

dijon vinaigrette

roasted asparagus salad, frissee, smoked bacon, arugula,

pickled baby turnips, gribiche sauce

pick … savory spring seafood ciopinno, grilled bread with rouille

spaghetti with baja crab, peas, ham, egg, parmesan

grilled pork chop, grilled endive and radiccio, lavendar honey

roasted all-natural chicken breasts with roasted asparagus,

almonds, charred green onion gremolata

smoked natural bone-in chicken, fingerling potato, sweet

onion, shiner can beer sauce

glazed salmon, roasted cauliflower, parsnip puree, wild mushrooms,

red wine syrup

kansas city strip steak, artichoke puree, crispy potatoes, chimichurri

roasted vegetable ravioli, creamy endive and gruyere cheese

santa barbara spot prawns, mushroom & asparagus savory oatmeal


27 p

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relaxed

pick one from garden, savory & sweet

iced tea



savory | pick one lamb loin l 55 mustard greens, dry fruit compote, fava beans, chianti sauce

roasted tuna steak l 52 miso cauliflower puree, soy grilled asparagus, ginger carrot vinaigrette

gulf snapper l 47 cumin roasted carrots, crispy fingerling potatoes, savoy spinach, brown butter carrot puree

wood grilled salmon l 52 spring onions, roasted green beans, sherry raisons, pea puree

free-range chicken breast l 42 pickled eggplant, arugula, goat cheese grits, shiner beer can sauce

grilled rib eye steaks l 55 crispy cauliflower and fingerling potato salad, soy mustard sauce

roasted beef tenderloin l 63 sweet onion gratin, swiss chard, wild mushroom sauce

pork chop l 47 grilled fennel, arugula, mushrooms, mustard jus

veal osso bucco l 53 spinach risotto, spring green onions, parmesan, thyme jus

pasta al cepo l 38 pickled eggplant, roasted tomatoes, peppers, arugula, pine nuts, manchego

grilled cauliflower steak l 38 red quinoa salad, almonds, baby kale, basil, parmesan, balsamic

28

garden | pick one


spinach salad, endive, radish, cherry tomatoes, local white cheddar, sweet & sour bacon vinaigrette



pla

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relaxed


sweet | pick one



dark chocolate cake, spearmint sauce



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family style*

iced tea


pick three per course l 62

pick four per course l 70

small | pick asparagus soup, baja crab salad

chicken and dumpling soup, spinach, manchego

rabbit gumbo, mustard greens, beluga lentils

vegan carrot ginger, cumin zucchini, coconut


spinach salad, endive, radish, cherry tomatoes, local white

cheddar, sweet & sour bacon vinaigrette

mixed green salad, local beets, pecans, blue cheese, honey dijon

vinaigrette

roasted asparagus salad, frissee, smoked bacon, arugula, pickled

baby turnips, gribiche sauce


*minimum of 20 persons required for family style

sweet | pick



dark chocolate cake, spearmint sauce


strawberry rhubarb compote, farm cheese in crispy phyllo

din

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savory | pick roasted beef tenderloin, purple potato puree, honey charred brocollini

baja snapper in parchment, asparagus, spinach, fennel, tarragon butter

santa barbara prawns with organic white corn grits, chorizo

natural chicken with mushroom savory oats, pea greens, thyme

sauce

free-range chicken breast, pickled eggplant, arugula,

goat cheese grits, shiner beer can sauce

roasted tuna steak, crispy sticky rice, bok choy, shiitake mushroom sauce

veal loin, roasted asparagus, charred peppers, artichoke sauce

pork chop, wood roasted fennel, radiccio, mustard crème fraiche

honey roasted salmon, parsnip puree, spinach, carrots, parsley lemon sauce

fam

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tyle

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family style


something more

pick

crab cake with citrus & fennel salad, ginger aioli, peas l 9

chilled raw oysters, tarragon mignonette l 7

clam BLT, smoked bacon, grilled romaine, tomato broth, grilled bread l 7

yellow fin tuna crudo with pickled fennel, fresh herbs, fresh citrus, extra virgin olive oil l 12

scallops, butternut squash, organic farro, creamy endive, gruyere l 11

*add to a plated dinner or buffet dinner l price is per person 31 A customary 24% taxable service charge and sales tax will be added to prices

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32 b

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craft bars

the standard l host*

spirits l 8

blue ice vodka

crusoe spiced rum

denizen aged white rum

beafeater london dry gin

blade california gin

corralego reposado tequila

el jimador blanco tequila

old overholt rye whiskey

joshua brooks bourbon whiskey

jack daniels kentucky bourbon

tullamore dew irish whiskey

bank note blended scotch

artisanal liqueurs and cordials


beers l 6

trummer pilsner

angel city la lager

racer 5 ipa

anderson valley boont farms amber ale

wine l 40 l bottle

matua sauvignon blanc

uppercut chardonnay

matua pinot noir

uppercut cabernet sauvignon

seasonal batch craft cocktails l 175 l gallon *available in pre-ordered quantities

*bartender fee l $150 for first 4 hours l $50 for each additional hour

33 b

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craft bars

the standard l cash*

spirits l 10

blue ice vodka

crusoe spiced rum

denizen aged white rum

beafeater london dry gin

blade california gin

corralego reposado tequila

el jimador blanco tequila

old overholt rye whiskey

joshua brooks bourbon whiskey

jack daniels kentucky bourbon

tullamore dew irish whiskey

bank note blended scotch

artisanal liqueurs and cordials


beers l 8

trummer pilsner

angel city la lager

racer 5 ipa

anderson valley boont farms amber ale

wine l 10 l glass

matua sauvignon blanc

uppercut chardonnay

matua pinot noir

uppercut cabernet sauvignon

*bartender fee l $150 for first 4 hours l $50 for each additional hour

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