Stuffed Medjool Dates
Sweet, tender Medjool dates filled with whipped cardamom-lemon chèvre, finished with toasted pistachios
Wild Mushroom Phyllo Cups
Delicate phyllo cups filled with savory wild mushroom duxelles, garlic, white wine, and Parmesan
Burrata & the Bee Crostini
Crisp artisan crostini layered with basil pesto, creamy burrata, blistered cherry tomatoes, and fresh basil, finished with hot honey and extra-virgin olive oilAdd a description about this item
Steakhouse Filet Mignon
with a rich red wine demi-glace accompanied by roasted garlic and fresh herbs
Ginger-Miso Glazed Salmon
Tender salmon fillet glazed with a savory ginger-miso sauce, finished with fresh herbs and a touch of sesame seeds
Chicken Marsala
Tender chicken breast sautéed with mushrooms in a classic Marsala wine sauce
Seasonal Greens & Edible Flower Salad
Baby greens, watermelon radish, cucumber, fresh herbs, and delicate marigold blossoms, finished with a light lemon vinaigrette
Summer Squash Medley
Medley of summer squash, cherry tomatoes and sweet corn finished with fresh herbs and olive oil
Potato Gratin
Thinly sliced potatoes, cream, Parmesan, and herbs
Prickly Pear Panna Cotta
Silky vanilla bean cream, vibrant wild prickly pear glaze, roasted pistachios
Dark Chocolate Flourless Cake
Rich gluten-free dessert with raspberry coulis and dollop of Chantilly cream
Deconstructed Pavlova
Crispy, feather-light meringue base topped with fresh seasonal berries, coulis, and Chantilly cream
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