SUMMER GREEN SALAD WITH CHÈVRE, PEARS AND WALNUTS, ROASTED ONION VINAIGRETTE

CHICKEN BROCHETTES WITH GREEN OLIVES
AND CURED LEMONS

PAN SEARED SALMON PAVE
WITH CORIANDER ANDTOASTED CUMIN SEED

STEAMED COUSCOUS
WITH RED PEPPERS AND ALMONDS

SMOKED ROASTED VEGETABLE PLATTER

SEMOLINA PUDDING
WITH RED FRUIT COMPOTE
AND QUARK

REAL SODA IN REAL BOTTLES

BLOODY MARYS
WITH 'ABSOLUT PEPPAR' AND HORSERADISH

Sauteed organic duck livers
with Comice pears and Riesling reduction
Served on peppered brioche toast

KEBAB KOOBIDEH
PERSIAN STYLE SEARED BEEF
WITH SAFFRON-VANILLA LABNE

TUNA TARTARE
WITH BEETS, DAIKON AND WASABI
SERVED IN AN EDIBLE CUCUMBER DEMITASSE

SHOTS OF CREAMY BUTTERNUT SQUASH SOUP
TOPPED WITH A PETIT GRILLED TALEGGIO CHEESE SANDWICH

CRAB, SUMMER CORN AND
ROCK SHRIMP FRITTERS
WITH MEYER LEMON AIOLI


BANH KHOT 
VIETNAMESE SAVORY COCONUT PANCAKES
WITH SCALLION, LEMONGRASS AND PRAWNS

MINIATURE BBQ PULLED CHICKEN SANDWICHES
 WITH CIDER SLAW
SERVED ON SHARP CHEDDAR BISCUITS

CRISPY TOSTONES
WITH 7-SPICE MOLE, CRÈME FRAÎCHE
AND GUACAMOLE

SAUTEED ORGANIC DUCK LIVERS
WITH COMICE PEARS AND RIESLING REDUCTION
SERVED ON PEPPERED BRIOCHE TOAST

TRUFFLED GRILLED CHEESE SANDWICHES
WITH GRUYERE CHEESE, PEARS
AND PEPPERED BRIOCHE
GRILLED IN TRUFFLE BUTTER

CRUNCHY CHÈVRE STUFFED PILLOWS
WITH HOT TOMATO RELISH

FIVE MELON SALAD:
WATERMELON, CANTALOUPE, CRENSHAW,
HONEYDEW, AND CHARENTAIS MELON
SPLASHED WITH HONEY SYRUP AND LIME

WHITE WINE SANGRIA
MADE WITH BRANDY, PASSION FRUIT,
AND SLICED PLUMS SERVED ON ICE

RUM GLAZED SWORDFISH
WITH MANGO HABANERO MOJO

JAMAICAN JERK CHICKEN
WITH CRISPY FRIED SWEET PLANTAINS

AREPAS TOPPED WITH BLUE CRAB
AND ROASTED GARLIC AIOLI

AVOCADO, CUCUMBER AND TOMATO SALAD
WITH FRESH LIME JUICE AND CILANTRO

STICKY COCONUT RICE TOSSED
WITH SHAVED TOASTED COCONUT

SWEET POTATO CAKES
WITH CHIPOTLE PEPPERS AND HONEY

BITTERSWEET CHOCOLATE TRES LECHES CAKE
MADE WITH ORANGE FLOWER ESSENCE AND RUM

BANANA SORBET
IN A GINGER MACADAMIA TUILLE

CAFÉ CON LECHE

STICKY COCONUT RICE TOSSED
WITH SHAVED TOASTED COCONUT

SWEET POTATO CAKES
WITH CHIPOTLE PEPPERS AND HONEY

BITTERSWEET CHOCOLATE TRES LECHES CAKE
MADE WITH ORANGE FLOWER ESSENCE AND RUM

BANANA SORBET
IN A GINGER MACADAMIA TUILLE

CAFÉ CON LECHE

BUTLER SERVICED HORS D’OEUVRES

BEET NAPOLEONS
WITH CHÈVRE AND BALSAMIC REDUCTION

CRISPY ONION, BRAISED ENDIVE
AND THYME TARTLET
WITH OLIVE DRESSING

PETIT ‘WONTON” OF ROQUEFORT
AND RICOTTA CHEESES
WITH SUN DRIED CHERRY COMPOTE

RILLETTE OF SMOKED AND TRUFFLED CHICKEN
SERVED ON WALNUT TOASTS

CARAMELIZED TOMATO-BACON CROUSTADES
WITH HERBED RICOTTA AND FIG VINCOTTO

DEMITASSE OF SPRING PEA SOUP
WITH SEARED DAY BOAT SCALLOP

ASPARAGUS AND LEEK TERRINE
WITH SHALLOT AND RED WINE VINAIGRETTE

LOCAL MICRO GREENS
WITH SHAVED FENNEL, ARTICHOKE BOTTOM
AND ROASTED ALMOND AND ORANGE VINAIGRETTE

LAMB RACK ROASTED WITH HERBS, LAVENDER HONEY
AND DATES
SERVED WITH A GRATIN OF CASSAVA,
BUTTERED BRUSSELS SPROUTS
AND BABY CARROTS

SCALLOP STUFFED FILETS OF SOLE
POACHED IN CHAMPAGNE WITH
CHAMPAGNE AND TARRAGON MOUSSELINE
JULIENNE OF SPRING VEGETABLES

EXTRA-THIN CHOCOLATE TART
TOPPED WITH WHIPPED CREAM
AND CRYSTALIZED MINT LEAVES