Placed Appetizers ​

• Spinach & Artichoke Gratin: A rich, bubbling blend of cheeses served with warm pita points.

• Crispy Cauliflower Wings: Tossed in a ginger-miso glaze and sprinkled with toasted sesame seeds.

• Mediterranean Mezze Platter: Roasted red pepper hummus, baba ganoush, olives, and marinated artichokes.

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Passed Appetizers​​​

• Watermelon Poke Spoons: Marinated watermelon cubes with sesame, scallion, and avocado mousse.

• Truffled Wild Mushroom Crostini: Sautéed forest mushrooms with thyme and a balsamic reduction.

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

• Whipped Feta & Fig Toasts: Creamy feta on sourdough crisps topped with fresh mission figs.

• Zucchini Frittelle: Miniature savory pancakes served with a lemon-herb yogurt dip.

• Vegetable Tempura Shooters: Seasonal micro-veggies served in individual cups with spicy ponzu.

• Caprese Skewers: Heirloom cherry tomatoes, pearl mozzarella, and basil with a basil oil drizzle.

• Stuffed Peppadews: Piquant sweet peppers filled with garlic herb Boursin cheese.

• Sweet Potato Samosas: Petite crispy pastry triangles with curried mash and mint chutney.

• Vegetarian Gyoza: Pan-seared dumplings filled with cabbage, ginger, and shiitake mushrooms.

• Deviled Eggs with Truffle: Classic deviled eggs elevated with black truffle oil and chives.

• Crispy Polenta Bites: Topped with rosemary-infused honey and whipped goat cheese

• Halloumi Fries: Golden-fried halloumi cheese sticks served with a spicy harissa dip.

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First Course

• Heirloom Tomato Tart: Flaky pastry crust with Dijon mustard, gruyère, and colorful tomato rounds.

• Roasted Beet Carpaccio: Thinly sliced beets with wild arugula, toasted pistachios, and citrus vinaigrette.

• Burrata with Grilled Stone Fruit: Creamy burrata served with charred peaches or plums and grilled baguette.

• Roasted Butternut Squash Soup: Topped with toasted pumpkin seeds and a swirl of coconut milk.

• Chilled Cucumber Gazpacho: Refreshing green soup with dill, garlic, and extra virgin olive oil.

• Lentil & Kale Soup: Hearty brown lentils with leafy greens and a squeeze of fresh lemon.

• French Onion Soup (Vegetarian): Rich caramelized onion broth with a sourdough gruyère melt.

• Shaved Brussels Sprout Salad: With dried cranberries, slivered almonds, and a pecorino-lemon dressing.

• Kale & Quinoa Power Salad: Massaged kale with tri-color quinoa, roasted chickpeas, and tahini dressing.

• Asian Pear & Gorgonzola Salad: Mixed greens, candied walnuts, and a champagne vinaigrette.

• Classic Panzanella: Toasted bread cubes tossed with heirloom tomatoes, cucumbers, and fresh basil.

• Warm Goat Cheese Salad: Crumbled herbed goat cheese over spinach with roasted pecans and balsamic.

• Miso Ginger Slaw: Shredded cabbage, carrots, and edamame in a spicy sesame-ginger dressing.

 

Main Course

• Eggplant Saltimbocca: Pan-fried eggplant layered with sage and mozzarella in a white wine lemon sauce.

• Wild Mushroom Risotto: Arborio rice slow-cooked with porcini mushrooms, parmesan, and truffle oil.

• Roasted Cauliflower Steak: Served over a bed of smoky romesco sauce with toasted pine nuts.

• Butternut Squash Ravioli: Fresh pasta in a sage-infused brown butter sauce with amaretti crumbs.

• Vegetable Paella: Saffron-scented rice loaded with bell peppers, artichokes, and chickpeas.

• Lentil Shepherd's Pie: Savory lentils and root vegetables topped with a buttery chive potato mash.

• Spinach & Ricotta Cannelloni: Pasta tubes baked in a rich marinara sauce with melted mozzarella.

• Thai Green Vegetable Curry: Seasonal veggies in a fragrant coconut milk sauce, served with jasmine rice.

• Moroccan Chickpea Tagine: Slow-cooked with apricots, olives, and spices over fluffy couscous.

• Mushroom Bourguignon: Deep red wine reduction with pearl onions and carrots served over creamy polenta.

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Dessert

• Lavender Honey Panna Cotta: Silky Italian cream infused with organic lavender.

• Dark Chocolate Avocado Mousse: Rich and velvety, topped with fresh raspberries and sea salt.

• Lemon Thyme Shortbread: Delicate cookies served with a side of citrus curd.

• Poached Pears in Spiced Wine: Soft pears simmered in star anise and cinnamon-infused red wine.

• Apple Cinnamon Galette: Rustic tart with local apples and a drizzle of salted caramel.

• Matcha Green Tea Tiramisu: Ladyfingers soaked in matcha tea with mascarpone cream.

• Sticky Toffee Pudding: Served warm with a date-based caramel sauce and vanilla bean gelato.

• Coconut Milk Crème Brûlée: A dairy-free twist on the classic with a torched sugar crust.

• Strawberry Balsamic Sorbet: Refreshing and tart with a touch of aged balsamic complexity.

• Warm Brownie Sundae: Fudgy dark chocolate brownie topped with hazelnut praline and whipped cream.