Passed Hors d’ Oeuvres
Squid Ink Paella Bite with Saffron Aioli
Beef Tataki with Crispy Taro and Wasabi-Bacon Aioli
Tuna Crudo with Cracked Green Olives Wrapped in Shiso Leaves
Sweet and Sticky Korean Fried Chicken Meatballs
Fried Mushroom Toast on Brioche with Black Garlic Ketchup, Horseradish and Cepe Dust
Heirloom Cherry Tomato Cups with Black Quinoa Tabouleh
Stationary Hors d’ Oeuvres
Create-Your Perfect Raclette
Melted Swiss Raclette Cheese to drizzle over Fingerling potatoes, Baby Rainbow Carrots, Grilled Artisan breads
Eastern Mediterranean Mezza
Labneh with Roasted Garlic and Sumac, Beetroot Borani, Char Grilled Baba Ghanoush, Brown Butter Hummus, Turmeric Ginger Tahini Dip, Cucumbers, Cherry Tomatoes and Baby Carrots served with Spiced Pita
Dinner Stations
Ceviche Bar
Fresh Baby Maine Shrimp and Line Caught Cod
Add ins: Papaya Salsa, Sweet Potato, Heirloom Cherry Tomatoes, Pickled Red onions, Grapefruit segments, Grilled Corn, Red Fresno Chilies, Salsa Verde, Salsa Fresca, Cilantro, Scallions, Mint, Lime wedges, Chili dusted Popcorn
Vietnamese
Lemon Grass Chicken Skewers
BBQ Beef Bahn Mi with Pickled Daikon, Carrot, Cucumber, Cilantro, and Siracha Aioli
Vegan Rice Noodle Salad with Sweet Chili Dressing and Spicy Peanut Sauce
Spicy Green Papaya Salad with Heirloom Cherry Tomatoes
Cajun
Cauldron of Chicken and Sausage Gumbo
Dirty Rice
Hush Puppies with Spicy Remoulade
Creole Tomato Salad
Bao Table
“Big Mac” Pulled Short Ribs with Special Sauce, Lettuce and Cheese on Sesame Seed Bao
Cantonese Crispy Pork Belly with Siracha Aioli, Pickled Daikon, Cilantro and Shaved Red Onion
Peking Duck with Citrus Hoisin and Shaved Scallions
Japanese Style Grilled and Pickled Wild Mushrooms, Daikon Kimchi and Siracha Aioli
Crispy Buttermilk Fried Chicken with Duck fat Gravy Scallions
Dessert
Mini Jam Jars
Chocolate Mousse with Chocolate Dipped Espresso Beans
Wards Berry Farm Wild Berry Crisp with Lemon Thyme
Wild Maine Blueberry Pie
Cinnamon Roasted Local Apple “Cobbler” with Vanilla Cream
Strawberry-Rhubarb Crisp