​Placed Appetizers

• Artisanal Charcuterie Spread: Selection of cured meats, hard cheeses, and apricot jam.

• Baked Brie with Berries: Warm brie topped with raspberry coulis and sliced almonds..

• Mezze Platter: Marinated Feta, Roasted Red Pepper Hummus, Raw Vegetables and Warm Pita.

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Passed Appetizers

• Watermelon & Feta Skewers: Finished with a balsamic glaze and a sprig of fresh mint.

• Truffle Mac & Cheese Bites: Panko-crusted and fried until golden, served with an aioli dip.

• Prosciutto-Wrapped Asparagus: Lightly grilled and drizzled with a lemon-herb oil.

• Mini Ahi Tuna Tacos: Wonton shells filled with sesame tuna, avocado mousse, and microgreens.

• Crispy Polenta Fries: Served with a smoked tomato dip and shaved Parmesan.

• Fig & Goat Cheese Crostini: Topped with honeycomb and toasted walnuts.

• Smoked Salmon Blinis: With dill crème fraîche and a touch of lemon zest.

• Chorizo Stuffed Dates: Wrapped in bacon and baked with a spicy maple glaze.

• Cucumber Cups with Hummus: Garnished with kalamata olive tapenade and paprika.

• Chicken Satay Skewers: Served with a creamy Thai peanut dipping sauce

• Crispy Calamari Rings: Lightly dusted in cornmeal, served with lemon-garlic aioli.

• Duck Confit Sliders: On brioche buns with pickled red onions and hoisin sauce.

• Gambas al Ajillo: Spanish-style garlic shrimp bubbling in olive oil and chili.

• Vegetable Tempura: Seasonal greens and roots with a light dashi dipping sauce.

• Lobster Roll Minis: Chilled Maine lobster on buttery toasted rolls.

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 Soups & Salads (Petite Portions)

• Served in small bowls or martini glasses for an elegant presentation.

• Gazpacho Shooters: Chilled tomato and cucumber soup with a micro-cilantro garnish.

• Petite Caesar Wraps: Romaine leaves stuffed with chicken, crouton dust, and dressing.

• Roasted Butternut Squash Sip: Topped with toasted pumpkin seeds and sage cream.

• Quinoa & Pomegranate Bowl: With baby kale, feta, and a citrus vinaigrette.

• Golden Beet Carpaccio: Thinly sliced beets with arugula and goat cheese crumbles.

• French Onion Gratinée Mini: A single crostini-topped cup of rich onion broth.

• Watercress & Apple Salad: With candied pecans and a honey-cider dressing.

• Thai Coconut Curry Soup: A small, aromatic broth with lemongrass and lime.

• Caprese Skewer Salad: Cherry tomatoes and bocconcini drizzled with pesto.

• Mushroom Bisque: Velvety wild mushroom soup finished with white truffle oi

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 Main Course Small Plates

• Hearty proteins and grains served in "tasting" sizes.

• Braised Short Rib Sliders: Slow-cooked beef on a mini potato roll with horseradish cream.

• Seared Scallops over Risotto: A single large scallop served on a bed of lemon-parmesan risotto.

• Herb-Crusted Lamb Lollipops: Served with a mint-yogurt dipping sauce.

• Pan-Seared Sea Bass: Over a ginger-infused bok choy puree.

• Wild Mushroom Gnocchi: Pan-seared dumplings with brown butter and crispy sage.

• Korean Fried Chicken Bites: Tossed in a sweet and spicy gochujang glaze.

• Filet Mignon Bites: Cubes of prime beef served with a blue cheese crust.

• Eggplant Parmigiana Stacks: Breaded eggplant layered with marinara and mozzarella.

• Shrimp & Grits Cups: Creamy southern grits topped with a single cajun-spiced shrimp.

• Miso-Glazed Cod: Served in a small bowl over forbidden black rice

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 Dessert Minis

• Small indulgences to end the night.

• Dark Chocolate Ganache Tarts: In a shortbread crust with sea salt flakes.

• Mini Churros: Served with a warm Mexican chocolate dipping sauce.

• Lemon Meringue Shooters: Layers of lemon curd, graham cracker, and toasted meringue.

• Espresso Panna Cotta: Topped with a single chocolate-covered espresso bean.

• Berry Cheesecake Bites: Individual squares topped with fresh seasonal berries.

• Mini Apple Galettes: Rustic warm apple pastries with cinnamon sugar.

• Tiramisu Cups: Espresso-soaked ladyfingers with whipped mascarpone.

• Key Lime Pie Rounds: On a macadamia nut crust with whipped cream.

• Red Velvet Whoopie Pies: Soft cocoa cookies with cream cheese filling.

• Vanilla Bean Crème Brûlée: Served in a shallow ceramic tasting dish.​