• 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