Sample Menu



  • Lavash with Baba Ganouj, Grilled Zucchini, Roasted Red Peppers, Pomegranate-Orange Glazed Duck Breast, and Bagna Cauda
  • Grilled Figs with Prosciutto, Pistachio-Crusted Chevre and Balsamic Glaze
  • Pao de Queijo with Avocado, Salsa Cruda, and Crema
  • Dolmas with Camargue Red Rice, Currants, and Kumquats
  • Purple Potatoes with Miso-Glazed Black Cod, Wasabi Aioli, and Lemon Zest
  • Grilled Vegetable Skewers with Sour Cherry-Chipotle Sauce
  • Olive Tapenade, Artichoke Hearts, and Pecorino on Focaccia
  • Lemon-Basil Crostini with Corn Pudding and Sweet 100s Cherry Tomatoes
  • Mustard-Parmesan Puff Pastry Twists
  • Crab-Stuffed Mushrooms with Lemon-Truffle Oil
  • Tortellini Skewers with Lemon-Parmesan Aioli
  • Quesadillas with Assorted Fillings: Cheese, Olive, and Corn, Brie and Mango, Mushroom-Walnut
  • Cashew-Pea Kofta with Mango Chutney on Papadam


  • Little Gem and Treviso with Avocado, Fennel, Chevre, Cardamom-Caramelized Pecans and Ruby Grapefruit Vinaigrette
  • Grilled Yellow Finn Potatoes with Mizuna, Golden Beets, Artichoke Hearts, and Mustard Vinaigrette
  • Wilted Spinach Salad with Pickled Red Onions, Kalamata Olives, and Roasted Peppers
  • Spinach Salad with Cranberries, Red Onions, and Roquefort Croutons
  • Green Bean, Cherry Tomato, Fingerling Potato, and Shaved Fennel with Dijon Vinaigrette
  • Arugula with Fresh Cracked Pepper, Parmasan, and Meyer Lemon Confit
  • Couscous Salad with Saffron, Currants, Green Onions, Pine Nuts, and Tangerine Vinaigrette
  • Mixed Greens with Marinated Red Onions, Avocado, Cucumber, and Lemon Goddess Dressing
  • Caesar Salad with Garlic Croutons
  • Roasted Beet Salad with Granny Smith Apples, Toasted Walnuts, and Gorgonzola



  • Pecan-Crusted Chicken Breasts with Tangerine Beurre Blanc
  • Chicken Tajine with Artichoke, Tomato and Castelvetrano Olives
  • Grilled Thai Chicken Breasts with Sweet Chile Sauce
  • Chicken Tikka Masala with Smoked Kashmiri Cream Sauce
  • Pollo Entomatado - Braised Chicken with Tomatillo Salsa
  • Grilled Skirt Steak with Chimichurri
  • Swedish Meatballs with Lingonberry Sauce
  • Rendang – Indonesian Beef Stew
  • Galbi – Korean Braised Short Ribs
  • Moussaka
  • Moroccan-Spiced Lamb Kebobs with Harissa and Labneh
  • Rack of Lamb with Pomogranate-Port Reduction
  • Grilled Salmon with Rosemary-Apricot-Citrus Glaze
  • Fresh Mahi-Mahi with Pineapple-Tamarind Sauce
  • Artic Char with Carrot, Caraway, and Ouzo Cream Sauce
  • Red Snapper with Chermoula
  • Moqueca – Brazilian Fish Stew


  • Polenta-Stuffed Portabellas with Pomegranate Sauce
  • Chana Masala(Indian Spiced Chickpeas)
  • Butternut Squash Ravioli with Fresh Sage Cream Sauce
  • Roasted Vegetable Pot Pie
  • Cashew-Pea Kofta with Cardamom-Tomato Sauce
  • Roasted Italian Vegetables with Pinenuts and Fresh Herbs
  • Chayote Enchiladas with Roasted Poblano Sauce and Queso Fresco
  • Zucchini Stuffed with Hominy, Chile, and Smoked Cheddar with Tomatillo Sauce and Sweet Corn Tomalito
  • Savoy Cabbage Rolls with Charred Tomato and Fennel Sauce
  • Involtini: Roasted Eggplant with Farro, Portabella Mushrooms and Red Pepper Coulis



  • Garlic Mashed Potatoes
  • Caramelized Onion Mashed Potatoes
  • Potatoes Au Gratin
  • Wild Rice Pilaf
  • Basmati Rice Pilaf
  • Saffron Cous Cous
  • Fresh Pasta
  • Butternut Squash
  • Creamy Polenta
  • Baked Yams
  • Sauteed Seasonal Vegetables
  • Steamed Carrots with a Yogurt-Garlic-Dill Sauce
  • Sauteed Greens with Bagna Cauda
  • Steamed Broccoli, Cauliflower, and Carrots with a Parsley-Shallot Butter


  • Moroccan Lemonade with Orange Blossom Water and Fresh Mint
  • Cucumber Lemonade
  • Lemongrass Lemonade
  • Thai Iced Tea
  • Hibiscus Cooler
  • Fresh Ginger Ale
  • Pomegranate Spritzer
  • Blackberry Herbal Tea
  • Tamarind with Rose Water