Appetizer/Hors d’oeuvres choices Individual dip cups with fresh cut vegetables (*gf) or crackers (*v)

Beet hummus

Roasted eggplant

Spinach

Roasted cauliflower

Carrot white bean

Puff pastry tartlet with slow roasted tomatoes and black olive crumble (*v)

Crispy fried Enoki mushrooms with tangy kimchi mayo drizzle (*v) Vegetable gyozas with a sesame miso dipping sauce (*v) 

Sourdough toasts with local goat cheese, pear, walnuts (*v) 

Marinated feta and chorizo bites wrapped with grilled zucchini ribbons

White fish mousse with cucumber, dill and caviar

Chilled shrimp and citrus salad on endive

Grilled shrimp with plum and tamarind sauce

Seared scallop with black garlic and passionfruit vinaigrette

Mini Bao buns with crispy maple pork belly and scallion

Milk bread toast steak sandwich with horseradish

Classic beef tartare with pickles

Two bite tacos on mini tortillas

chicken

lamb

pork

fish

black bean (*v)

Glazed chicken on bamboo skewers

Grilled lamb chop with Greek yogurt crema, cumin and pomegranate

Sliders on milk bread buns with crunchy cabbage slaw and spicy mayo

beef

pork

lamb

black bean