​Placed Appetizers

• Artisanal Cheese & Fruit Board: A selection of local cheeses, honeycomb, nuts, and fresh grapes (serve with GF crackers).

• Trio of Hummus & Crudité: Traditional, roasted beet, and edamame hummus served with rainbow carrots and radishes.

• Crispy Pork Belly Sliders: Served on butter lettuce cups with pickled daikon and carrots.

• Baked Brie with Apricot Glaze: Topped with toasted walnuts and served with sliced apples and pears

• Antipasto Platter: Marinated artichokes, olives, roasted peppers, and assorted GF cured meats.

• Blistered Shishito Peppers: Tossed in sea salt and finished with a lemon-tahini drizzle.

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Passed Appetizers

• Loaded Fingerling Potatoes: Crispy halves topped with chive crème fraîche and smoked salmon.

• Oysters on the Half Shell: Fresh shucked oysters served with a classic mignonette and lemon wedges.

• Thai Chicken Satay: Marinated grilled chicken skewers with a spicy GF peanut sauce.

• Watermelon & Feta Skewers: Cubed watermelon topped with mint, feta, and a balsamic reduction drizzle.

• Seared Scallops with Pea Purée: Served in individual spoons with a touch of pancetta crisp.

• Beef Carpaccio Rolls: Thinly sliced prime beef wrapped around arugula and shaved parmesan with truffle oil.

• Mini Elote Corn Cups: Roasted corn off the cob with lime crema, cotija cheese, and smoked paprika.

• Tuna Tartare on Cucumber Rounds: Sashimi-grade tuna with ginger and soy (GF Tamari) on crisp cucumber slices.

• Prosciutto-Wrapped Asparagus: Tender grilled asparagus spears wrapped in crispy Italian ham.

• Whipped Goat Cheese & Fig: Served on a toasted sweet potato "crostini" topped with honey.

• Shrimp Ceviche Spoons: Marinated in citrus with red onion, cilantro, and mango.

• Stuffed Cremini Mushrooms: Filled with spinach, garlic, and pine nuts.

• Bacon-Wrapped Dates: Medjool dates stuffed with almonds and drizzled with maple syrup.

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First Course

• Roasted Butternut Squash Soup: Velvety purée with coconut milk and toasted pumpkin seeds.

• Chilled Cucumber & Gazpacho: A refreshing blend of cucumber, green grapes, and lime.

• Classic Lobster Bisque: Thickened with cream and potato rather than flour, finished with sherry.

• Heirloom Tomato & Burrata: Thick slices of tomato with creamy burrata, basil oil, and sea salt.

• Quinoa & Pomegranate Salad: Fluffy quinoa, fresh mint, parsley, and pomegranate seeds in a lemon vinaigrette.

• Kale & Apple Salad: Massaged kale, sliced Granny Smith apples, toasted pecans, and a cider vinaigrette.

• Grilled Peach & Arugula Salad: Charred peaches with goat cheese and a white balsamic glaze.

• Beet & Citrus Salad: Roasted gold and red beets with blood orange segments and pistachios.

• Wild Mushroom Consommé: Clear, rich broth with earthy forest mushrooms and fresh thyme.

• Radicchio & Fennel Salad: Shaved fennel and radicchio with a grapefruit segments and honey-mustard dressing.

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Main Course

• Pan-Seared Sea Bass: Served over a lemon-risotto with roasted asparagus.

• Herb-Crusted Rack of Lamb: Served with a mint-pea purée and honey-glazed carrots.

• Red Wine Braised Short Ribs: Slow-cooked until tender, served over buttery garlic mashed potatoes.

• Wild Mushroom Risotto: Arborio rice cooked with truffle oil, parmesan, and a medley of forest mushrooms.

• Miso-Glazed Salmon: Grilled salmon with a GF ginger-miso glaze, served with bok choy and jasmine rice.

• Roasted Half-Chicken: Served with rosemary fingerling potatoes and a pan-jus.

• Grilled Cauliflower Steaks: Topped with a vibrant chimichurri sauce and toasted pine nuts.

• Paella Mixta: Saffron-infused rice with shrimp, mussels, clams, and chorizo.

• Filet Mignon with Chimichurri: Prime cut served with roasted Brussels sprouts and bacon bits.

• Zucchini Noodles with Pesto: Spiralized zucchini with toasted pine nuts, cherry tomatoes, and fresh basil pesto.

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Dessert

• Indulgent finishes that are safe for everyone.

• Flourless Chocolate Torte: Rich, dense dark chocolate cake served with a raspberry coulis.

• Vanilla Bean Crème Brûlée: Classic custard with a crisp, caramelized sugar topping.

• Coconut Milk Panna Cotta: Infused with lemongrass and topped with fresh passionfruit.

• Warm Poached Pears: Simmered in red wine and cinnamon, served with a dollop of mascarpone.

• Macaron Tower: Naturally GF almond-based cookies in various flavors (pistachio, vanilla, rose).

• Mixed Berry Pavlova: Light-as-air meringue topped with whipped cream and seasonal berries.

• Affogato al Caffè: A scoop of artisanal vanilla bean gelato "drowned" in a double shot of espresso.

• Mango Sticky Rice: Traditional Thai dessert with sweet coconut milk and fresh mango slices.

• Dark Chocolate Avocado Mousse: Silky smooth mousse topped with sea salt and toasted hazelnuts.

• Lemon & Almond Cake: A moist, citrusy cake made with almond flour and drizzled with a simple glaze.