Additional hors d’oeuvre options
- Spanish tortilla with romesco sauce
- Fresh and prepared vegetable platter with specialty dipping sauces
- Dates stuffed with goat cheese and a toasted almond
- Housemade olive bread with ricotta cheese and arugula
- European cheese platter with baguettes
- Grilled chiogga beets, leeks and goat cheese with toasted hazelnut oil served on a spoon
- Fresh fruit platter with a cardamom yogurt sauce
- Tomato and mozzarella skewers with sauce pistou
- Shallot fry breads with Malaysian peanut sauce
- Roasted sweet peppers with three cheeses and English thyme oil

- Szechwan style chicken wings
- Ahi tuna marinaded in coconut and fresh ginger served over warm sticky rice in a Chinese spoon
- Baby heirloom potatoes roasted with creamy Danish blue cheese, rosemary and black pepper
- Sweet potato fritters with smoked chile asiago and coriander
- Braised duck tarts glazed with port wine
- Dates wrapped in bacon roasted with a toasted almond
- Baguette toasts with fresh crab, tarragon, and shallots
- Brochettes of sea scallops and baby heirloom tomatoes Vietnamese dipping sauce
- Grilled portabello mushrooms wrapped in filo pastry
- Chicken skewers with spicy Satay sauce
Additional Main courses
- Braised brisket with caramelized onions
- Barbequed southwest tri-tip with a spring vegetable ragout
- Salmon wrapped in banana leaves with coconut sweet rice
- Barcelona shellfish stew with cockles, prawns, and mussels
- Algerian couscous with lamb, chicken, chickpeas and currants
- Grilled chicken galantine with wild mushroons and panchetta
- Mahi-mahi in crispy noodles with Vietnamese sauce
- Escolar roasted with Meyer lemon and green peppercorns
- Moroccan Chicken served with apricots, pistachios and saffron couscous
- Catalan grilled leg of Lamb marinated in zinfandel served with escalivada vegetables
- Flank steak rolls marinaded in aged balsamic vinegar and black pepper rolled with boconcini
- Roasted whole chickens rubbed with toasted black pepper, rosemary and coriander salt

Salads/ side dishes
- Mixed greens (arugula, spring chicory, romaine, raddichio etc) with granny smith apples and pecorino … aged red wine vinaigrette
- Organic summer tomatoes with basil and fennel cream
- Grilled vegetables with extra virgin olive oil and coarse sea salt
- Summer lettuces with Kalamata olive vinaigrette and toasted walnuts
- Orzo pasta salad with roasted red peppers and grilled eggplant
- White beans , portobello mushrooms, tomatoes and vermouth
Couscous with dried fruit and saffron
- Campanella pasta with organic tomatoes, sherried red wine, cream and Asiago cheese