61 Market Buffet Salads Local vine ripened tomatoes, fresh tomatoes, mozzarella, Maldon sea salt, basil, extra virgin olive oil, aged balsamic Market salad, arugula, romaine, endive, carrots, garden tomatoes, cucumber, radish, shaved parmesan, honey champagne vinaigrette, green goddess dressing Roasted yellow beet salad, candied pecans, figs, Arizona goat cheese (N) Entrees All-natural beef short rib, caramelized cipollini onions and mushrooms, demi-glace Pan seared sea bass, citrus vinaigrette Grilled natural chicken breast, lemon, Thyme, chicken jus Grilled salmon fillet, vegetable lentil cassoulet Sides Mushroom ravioli, oyster mushrooms, tomato, caramelized onions, sage shallot butter sauce Roasted heirloom marble potatoes Wilted spinach, fennel, roasted garlic Local baked rolls, whipped butter Desserts White chocolate macadamia nut tartlet (N) Vanilla custard with tropical fruit compote Skillet strawberry rhubarb crisp, vanilla whipped cream Key lime tart with honey meringue Crunchy almond milk chocolate torte (N) GF: Gluten-Free / V: Vegetarian / VE: Vegan / DF: Dairy-Free / N: Contains Nuts
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