Mediterranean | mountainstarchefs

Grand Meze Platter: A spread of hummus, baba ganoush, muhammara, Dolmades, olives, and warm pita.
Charcuterie de la Côte: A selection of Serrano ham, chorizo, Manchego, and Marcona almonds.
Trio of Labneh: Classic, za’atar-infused, and roasted beet labneh served with seed crackers.
Baked Camembert with Rosemary: Drizzled with honey and served with crusty sourdough bread.

Passed Appetizers

Whipped Feta & Hot Honey Crostini: Creamy feta on toasted baguette topped with chili-infused honey and fresh thyme.
Mini Lamb Koftas: Spiced ground lamb skewers served with a cool cucumber yogurt dip (tzatziki).
Prosciutto-Wrapped Medjool Dates: Stuffed with goat cheese and drizzled with a balsamic reduction.
Crispy Halloumi Sliders: Seared halloumi cheese with pickled red onion and harissa aioli.
Spanakopita Triangles: Classic flaky phyllo pastry filled with spinach, leeks, and feta.
Watermelon & Feta Skewers: Finished with a mint leaf and a sprinkle of Aleppo pepper.
Smoked Salmon & Herbed Labneh: On rye crisps with capers and fresh dill.
Arancini Mediterranean: Crispy risotto balls with sundried tomatoes, basil, and mozzarella.
Grilled Octopus Bites: Charred octopus on a potato coin with Spanish pimentón oil.
Zucchini Fritters: Light and herb-packed, served with a lemon-garlic tahini sauce.
Tuna Tartare "Nicoise": Diced ahi tuna with olives, capers, and citrus on a bed of micro-greens.
Roasted Artichoke Hearts: Served with a lemon-parmesan dipping sauce.

Greek Horiatiki Salad: The classic "village salad" with tomatoes, cucumbers, onion, kalamata olives, and slab of feta.
Gambas al Ajillo (Garlic Shrimp): Sizzling shrimp in olive oil, garlic, and chili
Traditional Gazpacho: A chilled, refreshing tomato and bell pepper soup from Andalusia.
Moroccan Carrot Salad: Shaved carrots tossed with cumin, cinnamon, currants, and lemon vinaigrette.
Lemony Orzo Soup (Avgolemono): A silky Greek chicken soup thickened with egg and lemon.
Arugula & Fig Salad: Topped with toasted walnuts and shaved pecorino cheese.
Panzanella: Tuscan bread salad with ripe tomatoes, cucumbers, and plenty of olive oil.
Lentil & Kale Soup: Hearty brown lentils simmered with mirepoix and a touch of cumin.
Tabbouleh: A herb-forward salad with flat-leaf parsley, mint, bulgur, and green onions.
Fennel & Orange Salad: Thinly sliced fennel and citrus segments with a honey-citrus dressing.
White Bean & Escarole Soup: A rustic Italian classic with rosemary and garlic.

Lemon Herb Roasted Chicken: Served with rosemary potatoes and charred lemons.
Braised Lamb Shank: Slow-cooked with red wine and prunes, served over creamy polenta.
Branzino en Papillote: Mediterranean sea bass baked in parchment with olives, tomatoes, and herbs.
Vegetarian Moussaka: Layers of eggplant, potato, and spiced lentils topped with a rich béchamel.
Seafood Paella: Saffron-infused rice loaded with mussels, clams, shrimp, and chorizo.
Beef Tagine: A Moroccan stew with apricots, almonds, and warm spices, served over couscous.
Grilled Swordfish Steaks: Topped with a caper and golden raisin agrodolce.
Wild Mushroom Risotto: Finished with truffle oil and aged parmesan.
Stuffed Bell Peppers: Filled with spiced rice, ground beef, and currants.
Pistachio-Crusted Salmon with sautéed broccolini and garlic.

Honey-Walnut Baklava: Layers of phyllo pastry and spiced nuts soaked in honey syrup.
Olive Oil Cake: A moist, citrus-scented cake served with a dollop of mascarpone.
Tiramisu Classico: Coffee-soaked ladyfingers with rich mascarpone cream.
Rose Water Panna Cotta: Topped with crushed pistachios and dried rose petals.
Churros with Chocolate Sauce: Crispy Spanish dough dusted in cinnamon sugar.
Poached Pears in Marsala: Tender pears simmered in sweet wine and star anise.
Dark Chocolate & Sea Salt Tart: A rich ganache in a buttery shortcrust pastry.
Crema Catalana: The Spanish version of crème brûlée with hints of orange and cinnamon.
Fig & Almond Galette: A rustic, free-form tart filled with fresh seasonal figs.