Spring/summer Hors D'oeuvres

- Strawberry Bruschetta: Grand Marnier Macerated Strawberries/Black Pepper Boursin/Honeycomb

- Mushroom Tart: Black Garlic & Mushroom Ragout/Asparagus/Crème Fraiche

- Hearts Of Palm Ceviche: Shallots/Citrus/Fresno Chili, Plantain Chip (GF, V)

- Thai Corn Fritter Sweet Jalapeno Relish

- Tomato Pesto Tart: Heirloom Tomatoes/Basil/Shallots (N)

- Watermelon Ceviche: Tajin Marinated Cucumber/Pickled Watermelon Rind/Scallops/Lobster/ Leche De Tigre (GF)

- Crab & Wild Onion Hushpuppies: Remoulade Sauce

- Pickled Shrimp Crostini: Pimento Cheese/Preserved Lemon Gremolata

- Shrimp & Avocado Rpr: Citrus Poached Shrimp/Avocado/Coriander & Orange Yogurt (GF)

- Trout Macaroon: Corn Macaroon/Smoked Trout Mousse/Trout Roe/Micro Dill (GF, N)

- Green Goddess Shrimp Profiterole

- Crispy Sushi Rice: Spicy Tuna/Black Sesame Seeds (GF)

- Octopus Skewer: Seared Octopus/Chorizo/Saffron Potato/Chimichurri (GF)

- Chorizo Madeleines: Tomato Preserves/Warm Brie Drizzle

- Foie Macaroon: Foie Gras Tourchon/Apricot Mostarda/ Bruleed Sugar (GF, N)

- Mini Duck Carnitas Taco: Radish Escabeche/Seasoned Crème (GF)

- Smoked Pork Rillette: Grilled Crostini/Rhubarb Chutney/Micro Greens

Spring/summer Salads

PLATED SALADS

- Kale Caesar: Shaved Red Onions/Cornbread Crouton

- Fig Salad: Green Grapes/Mache/Candied Walnuts/Goat Cheese/Apricot Vinaigrette (GF, N)

- Cucumber Habanero Compressed Watermelon: Charred Corn/Radish/Cotija/Citrus Agave/Guajillo Vinaigrette (GF)

- Grilled Peach & Tomato Salad: Country Ham/Whipped Burrata/Shaved Red Onion/Hot Honey Vinaigrette (GF) May-August Only

- Grilled Asparagus & Fava Bean Tart: Herb Whipped Ricotta/Lemon Vinaigrette/Crispy Ham

BUFFET SALADS

- Radicchio Panzanella: Country Bread/Shaved Fennel/Crispy Ham/Green Olives/Manchego/Citrus Vinaigrette

- Cucumber Habanero Compressed Watermelon: Charred Corn/Radish/Cotija/Citrus Agave/Guajillo Vinaigrette (GF)

- Grilled Peach & Tomato Salad: Country Ham/Whipped Burrata/Shaved Red Onion/Hot Honey Vinaigrette (GF) May-August Only

Spring/summer Plated Entrees

- Sunflower Mushroom Risotto: Vidalia Onion/Cashew Peppercorn Bechamel/Forest Mushrooms/Dill/Spiced Sunflower Seeds (GF, N, V)

- Masala Cauliflower: Masala Roasted Cauliflower/Sweet Chili/Coconut Raita/Cucumbers/Thai Basil

- Atlantic Cod: Barigoule Emulsion/Watercress/Roasted Artichokes/Arugula Oil (GF)

- Sole Meuniere: Baby Spinach/Tomatoes/Citrus Zest/Parsley/White Wine (GF)

- Chili Crusted Trout: Cilantro Chimichurri/Grits/Confit Tomatoes/Smoked Tomato Broth (GF)

- Fennel Potlikker Seabass: Tarragon Buttermilk Foam/Bacon & White Bean Puree/Charred Broccolini (GF)

- Pastrami Spiced Trout: Black Eye Pea & Kale Ragout/Confit Tomatoes/Mustard Cream Sauce (GF)

- Preserved Lemon Chicken Roulade: Preserved Lemon Stuffing/Roasted Cherry Tomatoes/Parmesan Truffle Veloute/Basil Oil

- Veal Saltimbocca: Violet Mustard Emulsion/Pickled Mustard Seeds/ Roasted Mushroom & Asparagus Salad (GF)

- Lemon & Elderflower Pork Loin: Roasted Sriracha Brussel Sprouts/Coconut Infused Rice/Elderflower Pork Jus (GF)

- Mojo Marinated Skirt Steak: Lyonnaise Potatoes/Citrus White Asparagus/Baby Arugula (GF)

Spring/summer Buffet Entrees

- Sunflower Mushroom Risotto: Vidalia Onion/Cashew Peppercorn Bechamel/Forest Mushrooms/Dill/Spiced Sunflower Seeds (GF, N, V)

- Seared Sea Bass: Smoked Bacon, Chicory, Celery Root Puree, Crispy Leeks (GF)

- Atlantic Cod: Barigoule Emulsion/Roasted Artichokes (GF)

- Sole Meuniere: Citrus Zest/Parsley/White Wine (GF)

- Pastrami Spiced Trout: Confit Tomatoes/Mustard Cream Sauce (GF)

- Preserved Lemon Chicken Roulade: Parmesan Truffle Velouté

- Veal Saltimbocca: Violet Mustard Emulsion/Pickled Mustard Seeds (GF)

- Lemon & Elderflower Pork Loin: Elderflower Pork Jus (GF)

- Mojo Marinated Skirt Steak

Fall/winter Hors D'oeuvres

- Bay Scallop Ceviche: Pickled Watermelon, Radish, Persimmon, Daikon, Sprouts, On A Plantain Chip (GF)

- Prawn & Chorizo Skewer: Gremolata, Poached Shrimp (GF)

- Hanger Steak Crostini: mustard mayo, elderberry capers, caramelized shallots, toasted brioche

- Pancetta Polenta Stacks: Dates, Whipped Blue Cheese, Baby Spinach, Pomegranate Molasses (GF)

- Seared Lamb Loin: Chocolate Cherry Bread, Cranberry Compote, Braised Peppers

- Roasted Butternut Squash Tart: Pomegranate Molasses, Caramelized Onions, Micro Chervil (V)

- Fig Tartlet: Mascarpone, Port Gastrique, Goat Cheese

- Winter Squash Arancini: Squash, Goat Cheese, Brown Butter, Aioli, Crispy Sage

Potato & Short Rib Croquette- Horseradish Aioli

- Mushroom Chicharron Taco: Sriracha Cashew Aioli (V, N, GF)

- Guajillo Chicken Tacos: Cotija, Pickled Red Onion, Cilantro (GF)

- Feta Pops: Honey, Crushed Pistachio (N, GF)

- Butternut squash bisque: Goat Cheese Fritter

- Beef Birria style taquitos: Cilantro Lime Consommé (GF)

Fall/winter Salads

PLATED SALAD

- Poached Pear Salad: Red Wine & Blood Orange Poached Pear, Praline Streusel, Baby Arugula, Whipped Vanilla & Basil Ricotta, Blood Orange Dressing & Crispy Onions (N)

- Golden Beet & Fig Salad: Ricotta Salata, Arugula, Toasted Hazelnuts, Pomegranate Seeds, Saffron & Orange Vinaigrette (GF, N)

- Squash & Radicchio: Shaved Apples, Roasted Pecans, Blue Cheese, Parsley Leaves & Roasted Shallot Mustard Vinaigrette (GF, N)

BUFFET SALAD

- Quinoa Salad: Pomegranate, Roasted Winter Squash, Shaved Red Onions, Cumin Toasted Pumpkin Seeds, Pecorino, Roasted Shallot Vinaigrette (GF)

- Roasted Beetroot Salad: Blood Orange, Ricotta Salata, Frisée, Crispy Shallots, Cabernet Vinaigrette (GF)

- Golden Beet & Fig Salad: Ricotta Salata, Arugula, Toasted Hazelnuts, Pomegranate Seeds, Saffron & Orange Vinaigrette (GF, N)

Fall/winter Plated Entree

MEAT

- Charred Lamb Shank: Moroccan Couscous, Date Chutney, Preserved Lemon, Roasted Peppers (N)

- Veal Osso Buco: Risotto Milanese, Roasted Fennel, Baby Arugula (GF)

- Flank Steak Roulade: Chorizo Stuffing, Spinach, Caramelized Shallots, Brown Butter GravyGrilled Beef Tenderloin- Forest Mushroom, Pickled Roasted Cipollini Onions, Olive Oil Smashed Potato, Spinach & Coriander Coconut Cream (GF)

- Chicken Confit: Preserved Cherry Tomatoes, Pickled Mustard Seeds, Roasted Garlic, White Bean Ragout, Chive Oil (GF)

- Seared Chicken: Fig Agrodolce, Port-Soaked Figs, Potato Puree, Roasted Zucchini & Onion, Thai Basil Oil (GF)

SEAFOOD

- Seared Branzino: Roasted Japanese Eggplant, Pomegranate, Citrus Oil, Fava Beans, Vermouth Butter (GF)

- Herb Crusted Halibut: Poached Clams, Romanesco Cauliflower, Saffron Potatoes, Tarragon Butter Sauce (GF)

- Seared Cod: Baby Bok Choy, Coconut Curry Sauce, Hijiki Mushrooms, Charred Pearl Onions, Tamari Miso Glaze (N)

Grilled Grouper: Winter Spiced Jus, Braised Leeks, Maitake Mushrooms, Swiss Chard (GF)

VEGETARIAN

- Vegetable Gratin: Zucchini, Yellow Squash, Eggplant, Leeks, Parmesan Béchamel, Crumbled Feta (GF)

- Eggplant Tomato Roast: Preserved Cherry Tomatoes, Cumin Spiced Pine Nuts (N, GF, V)

- Butternut Squash Risotto: Squash Puree, Goat Cheese, Mascarpone, Wild Mushroom Curry (GF)

Fall/winter Buffet Entree

- Porchetta: Chipotle Bourbon Glaze (GF)

- Seared Branzino: Pomegranate, Vermouth Butter (GF)

- Herb Crusted Halibut: Poached Clams, Tarragon Butter Sauce (GF)

- Seared Cod. Coconut Curry Sauce, Tamari Miso Glaze (N, GF)

- Grilled Grouper: Winter Spiced Jus (GF)

- Smoked Salmon Pinwheels: Boursin Bacon Filling, Spicy Maple Glaze (GF)

- Flank Steak Roulade: Chorizo Stuffing, Brown Butter Gravy

- Grilled Skirt Steak: Pickled Cipollini Onion, Spinach & Coriander Coconut Cream (GF)

- Chicken Thigh Confit: Pickled Mustard Seeds, Roasted Garlic Cream (GF)

- Seared Chicken: Fig Agrodolce, Thai Basil (GF)

- Vegetable Gratin: Zucchini, Yellow Squash, Eggplant, Leeks, Parmesan Béchamel & Feta (GF)

- Eggplant Tomato Roast: Eggplant, Preserved Cherry Tomatoes & Cumin Spiced Pine Nuts (N, GF, V)

- Butternut Squash Risotto: Squash Puree, Goat Cheese, Mascarpone & Wild Mushroom Curry (GF)

Seasonal Items