Catering

Grilled sourdough topped with marinated watermelon cubes, crumbled feta, fresh mint, and a balsamic reduction

Avocado mixed with diced cucumber, red onion, cilantro, lime juice, and a touch of wasabi, served with crispy wonton chips

A refreshing cucumber and Greek yogurt soup with fresh dill and a hint of garlic served in shot glasses

Crispy baguette slices topped with creamy goat cheese, sliced figs, and a drizzle of honey, garnished with crushed pistachios

Cherry tomatoes, mozzarella pearls, and basil leaves on a skewer, drizzled with olive oil and balsamic glaze

Crispy risotto balls filled with wild mushrooms and truffle oil, served with a side of garlic aioli

Mini brioche buns filled with smoky BBQ pulled jackfruit, coleslaw, and pickled red onions

Flaky phyllo cups filled with warm brie cheese and topped with cranberry compote and toasted pecans

Crispy battered cauliflower florets tossed in a spicy buffalo sauce, served with a cooling tahini dip

Creamy lobster mac and cheese served in bite-sized portions, topped with a crunchy panko crust

A mix of roasted beets, orange segments, arugula, and crumbled goat cheese, drizzled with citrus vinaigrette and garnished with toasted walnuts

Fluffy quinoa mixed with diced avocado, cherry tomatoes, cucumber, red onion, and fresh herbs, dressed with a lemon-tahini dressing

A selection of cured meats, artisan cheeses, marinated olives, dried fruits, nuts, and artisanal bread and crackers

A classic Tuscan bread salad with juicy heirloom tomatoes, fresh basil, cucumber, red onion, and toasted bread cubes, tossed in a red wine vinaigrette

A refreshing mix of shrimp, scallops, and white fish marinated in citrus juices with red onion, cilantro, jalapeños, and diced avocado, served with plantain chips

Chicken meatballs braised in a rich red wine sauce with mushrooms, pearl onions, and bacon, served with a side of creamy mashed potatoes

Thinly sliced, sesame-crusted tuna, seared rare, served with a ginger-soy dipping sauce and a side of wasabi-mashed peas

Tender braised short ribs in a red wine reduction, served over creamy parmesan polenta with roasted root vegetables

Chicken breasts stuffed with a mixture of wild mushrooms, spinach, and gruyere cheese, baked and served with a light herb jus

Fresh salmon fillets roasted with lemon, thyme, and garlic, served with a dill yogurt sauce and a side of roasted asparagus

Creamy mashed potatoes infused with truffle oil and topped with freshly grated parmesan

Crispy fingerling potatoes roasted with rosemary, thyme, and garlic

Fresh green beans sautéed with garlic and topped with toasted almonds and a squeeze of lemon

A hearty wild rice pilaf mixed with dried cranberries, toasted pecans, and fresh herbs

A colorful assortment of grilled seasonal vegetables, including zucchini, bell peppers, eggplant, and red onions, drizzled with a balsamic glaze