Seasonal
Appetizers
Lemon-Rosemary Chicken Skewers
Carved Beef Tenderloin & Horseradish, on Mini Parkerhouse Rolls
Grilled Lamb Souvlaki-style Skewers, with Tzaziki Dipping Sauce
Pork Banh Mi-style Slider Burgers with Cilantro Mayo & Pickled Vegetables
Smoked Salmon on Cucumber with Wasabi Aioli
Dates filled with Blue Cheese & Marcona Almonds, Balsamic Reduction
Endive Leaves filled with Edamame Spread and Radish
Artichoke Heart-filled Pastry Puffs
Roasted Vegetable Frittata Squares
Cherry Tomatoes filled with Olive Tapenade
Crostini topped with Labneh & Roasted Beets, topped with Za’atar
Crostini topped with Crushed Harissa Carrots, topped with Chopped Pistachios
Main Courses
Wild Salmon with Rustic Green Olive & Golden Raisin Salsa Verde
Grilled Marinated Flank Steak
Chicken with Sumac, Za’atar and Lemon
Lemon Rosemary Chicken, with Creamy Lemon Sauce
Spring Lamb Stew with Vegetables & Baby Potatoes
Chicken Dijon Tarragon Casserole
Salads & Vegetables
Honey-Harissa Brussels Sprouts, topped with Preserved Lemon Relish
Romaine Salad with Beets, Blood Oranges, Grapefruit & Radish
Salad of Mixed Greens with Oranges, Radish & Avocado
Platter of Roasted Carrots with Tahini Yogurt
Spiced Chickpeas with Fresh Spring Vegetables
Grilled Asparagus, Zucchini and Halloumi Salad
Quinoa, Fennel and Edamame Salad with Lime and Currants
Desserts
Rhubarb Upside-down Cake
Rhubarb Compote, served on Vanilla Ice Cream
Strawberry-Rhubarb Crisp
Orange Syrup & Almond Cake with Dark Chocolate Frosting
Chocolate-Almond Gateau St James, with Fresh Berries & Whipped Cream
Fresh Orange Bundt Cake, with Berry Sauce
Chocolate Caramel Cake
Chocolate Raspberry Tart
Lemon Mousse with Fresh Raspberries
