Appetizers

---

Seasonal Cheese Board 

Artichoke “Crab Cakes” with Cajun Aioli 

Hearts of Palm Ceviche Served with Baked Tortilla Chips

Zucchini Rolls Stuffed with Vegan Ricotta, Sun Dried Tomatoes, and Mint Pesto Sauce

Parmesan Asparagus Phyllo Dough Tarts with Herbed Ricotta and Prosciutto 

Turmeric Cilantro Potato and Leek Fritters with Spiced Apple Chutney  

Honey Seared Scallops, Cauliflower and Corn Purée with Cilantro Lime Sauce 

Micro Chive Tomato Fennel Jam Goat Cheese Crostinis

Maple Balsamic Braised Beef, Polenta and Bulls Blood Micro Greens 

Pear, Prosciutto, and Gorgonzola Flatbread with Fresh Thyme and Honey Drizzle 

Manchego Stuffed Dates Wrapped in Bacon With Red Onion Gastrique