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Sample Menu
APPETIZERS
- 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
SALADS
- 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
MEAT AND FISH ENTREES
- 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
VEGETARIAN ENTREES
- 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
SIDES
- 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
Drinks
- 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