Chef in San Francisco

i was ready for a progressive dinner at the hospital where i work for the doctors, 250 people. it was to be at 3 locations around the hospital with multiple courses at each location. unfortunately the state showed up for a hospital wide inspection and we lose the middle location which was where almost half the food was to be served. go figure. we lost 3 menu items and split the rest of the food between the front and back locations, both lobbies in different buildings.

so here's the menu:

1200 pieces of sushi
24 lbs smoked salmon
chutney chicken salad on baby romaine leaf tips
Parmesan crostini with prosciutto and fig jam
spicy lemon shrimp (cold)
framani salame
sliced prosciutto
cheeses - midnight moon, camody, point reyes blue
sliced fillet mignon with Madeira reduction
sliced duck breast with port wine lingon berry sauce
lobster mac and cheese (gemelli, crab, shrimp, fontina cream)
chocolate fountain
petite fours and bars

the docs were pretty dang happy.