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