Special Events
If your event calls for a completely unique menu, Saffron is more than capable of providing you with whatever your imagination can conjure up.
Here's a few samples of the types of menus we have provided to our customers who required the highest level of culinary selections.
Wine Dinner
Spoon of Golden California Estate Oseta with garnishes
Spherical liquid carrot caviar, crème fraiche Chantilly,
saffron and beet infused white fish roe
Cold smoked Sturgeon with coconut cream “mayo” Avocado balls, kaffir lime infused trout caviar, golden beet reduction
and micro cilantro
Smoked Idaho corn fed mallard duck breast and Mango salad
with roasted candied stripped beets, lentils, micro Mache
and an aged sherry Vinaigrette
White truffle juice ravioli, black truffle shaving, charred baby romaine, and grilled chanterelles served on a spoon
Olive oil “Fried” melting Torro with sweet onion and miso puree, pink grapefruit, and green passion fruit tea infused white chocolate shavings-micro Chinese cabbage
Steamed egg white dumpling of foie gras and chunky apple sauce
Seared Foie Gras with Porto reduction, orange scented rhubarb compote, black pepper Carmel and orange blossom thyme
Intermezzo: Elder Flower sparkling soda in a frozen shot glass garnished with Johnny Jump Up Flower
Thin red beet juice gelatin with seared grade A5 Japanese Kobe filet and fleur de sol with pink carrots
“Smoked” BBQ short rib, creamy risotto with trapped aromatic scent of hickory and micro herbs
RAM Grand Opening
International and domestic cheese display with fresh honeycomb and dried fruits with crostini
House cured smoked salmon display with hard cooked egg, chives, red onion, frisee, spicy tobico sauce and grill Naan rounds
Foie gras torchon Brulee with Armagnac rhubarb preserves
Golden Fried- forest mushroom duxelle, with melted gruyere,
and black truffle purses
White truffled cold English pea soup in demitasse cup with crispy creamy brie Panini
Duck prosciutto wrapped Majool dates filled with Petit Basque cheese and sweet house made Guinness mustard
Seasonal Fresh fruit
Desserts
Old fashion mini cherry Clafoutis with powdered sugar
and Cognac Anglaise
Roasted Autumn Fruit Tart with vanilla bean mascarpone
Mini Jasmine pot de crème
Chocolate bread pudding with walnuts, blood orange, and raspberry-Grand Marnier sauce
Game Dinner Menu
Amuse
Creamy Gruyere and black Truffle “éclair”
Smoked Salmon rillette on Kalamata olive crisp with egg and chive
Lamb Mergez Sausage with tomato “fondue” and Arugula
Shredded Dungeness crab, tomato water gelatin,
with piquilla peppers, light chocolate Chantilly with crab
and spanish chorizo fumet
Smoked wild duck breast and Mango salad with roasted candied stripped beets, lentils, Mache and an aged sherry Vinaigrette
Grilled Pheasant breast with red wine risotto, roasted pistachios and shaved parmesan
Intermezzo
Elderflower ganita in shop glass
Crispy skin Daurade with parsnip puree, butter braised
rainbow chard and black truffle wine jus
Grilled wild salmon with pesto quinoa, caviar burree blanc
and baby pink carrots
Oat crusted venison loin with maple roasted sweet potato mash and Port “Pool”
Rustic warm caramelized fruit tart with mascarpone,
and vanilla bean cherry sauce
Thank you for making the Governor reception such a resounding success! The food that your exceptional chefs prepared was phenomenal; flowers and décor was beautiful; service and professionalism – impeccable. Equally important is the ease and flexibility experienced when working with you. Your pride in your work and your passion for creating “an event” translates to an unforgettable evening for the guests in attendance. Thank you, thank you! 
