2050 Gateway Place
San Jose, California 95110

Sushi bar to include Nigiri Sushi, Maki Sushi rolls and Sashimi
Pickled Ginger, Wasabi and Soy sauce
Seared Sea Scallops with Fava Bean and Corn Relish
Black Tiger Shrimp, Dungeness King Crab legs, Marinated Green Lip Mussels
Served with spicy remoulade, cracked pepper mignonette, and Absolute Peppar cocktail sauce
Smoked Seafood Display to include Salmon and Trout
Served with Mini Bagels and Traditional Condiments
Gazpacho shooters with rock shrimp relish

Fresh Fruit Display
Petite Hearts of Romaine with an Anchovy Garlicky Dressing, Parmesan Crisp
Shaken to order
Little Gem Lettuces with “Fat Free” Raspberry Walnut Vinaigrette
Poached Breast of Petaluma Chicken
With Roasted Red Beets, Edamame, Shaved Fennel, Feta cheese with Aged Balsamic Glaze
Tuscany Barley, Artichoke and Sun Dried Tomato Salad
Heirloom Tomato and Fresh Mozzarella Caprese Salad

Traditional Eggs Benedict with Chive Hollandaise
Maple Pepper Bacon and Sausage Links
“Yukon Gold Potatoes” with Sweet Red Onions and Peppers
Pan Seared “Sterling Salmon” with Sweet Pea Veloute and Couscous
Baked Ziti Pasta with Dungeness Crab Meat Mac & Cheese Style”
Coconut Jasmine Rice with Cilantro and Toasted Almonds
Spring Beans with Bacon and Shallots

Omelets and Eggs Prepared to Order
Belgian Waffles with Tropical Fruit Relish
Maple Syrup, Chantilly Cream, Fresh Strawberries
Sea Salt Encrusted Prime Rib
With Zinfandel pink peppercorn sauce
Chicken Breast Roll filled with Prosciutto, Roasted Red Peppers and Asparagus
Served with Mizuna Greens, Greek Olives and red pepper vinaigrette

Assorted Muffins, Danish, Mini Croissants, Scones, Dinner Rolls,
Butter, Cream Cheese and Preserves

Banana Bread “Panini’s” with whipped cream cheese, apricot marmalade and strawberry sauce
Desserts Station to include
Assorted Mini Pastries, Tartlets, Petite Cakes, Mousses and Petite Fours

Fresh Brewed Java Classic Roast Coffee, Decaf, Tea, Iced Tea, Milk, Champagne, Mimosa’s

Reservations Required

Added by Doubletree San Jose on May 3, 2011