HOR S D OEUVRES BEEF Hand Rolled Spicy Moroccan Beef Cigars Kefta Lolipop with Roasted Garlic & Cumin Dipping Sauce Mini Jalapeno Sliders garnished wi

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2 HOR S D OEUVRES BEEF Hand Rolled Spicy Moroccan Beef Cigars Kefta Lolipop with Roasted Garlic & Cumin Dipping Sauce Mini Jalapeno Sliders garnished with a Purple Cabbage Slaw Mini Smoked Meat Sliders garnished with a fine Kale Salad Mini Reuben Sandwich garnished with homemade pickled sauerkraut and grainy mustard Spicy Beef Merguez Skewers Slow Roasted Beef Brisket served on a Herb Toasted Crostini and Topped with a Horseradish Crema Doughless Potato Puff topped with Sautéed Onions, Sauerkraut, Pastrami and Turkey CHICKEN Chicken Satays with a Spicy Peanut Coconut Milk Dipping Sauce Popcorn Chicken drizzled with Ely s Tangy Chili Sauce served in mini bento box Mini Chicken Dumplings with Ginger Jam Dipping Sauce Blackened Chicken Pate served on a Toasted Crostini Coconut Chicken Strips served with Apricot Dipping Sauce Pulled Chicken Shawarma on a Homemade Pita Crisp Southern Fried Chicken and Waffles General Tao Chicken with Asian Style White Rice VEGETARIAN Artichoke and Spinach Palmiers Cauliflower Fritter with a Cajun Dipping Sauce Stuffed Cremini Mushrooms with Roasted Mediterranean Vegetable and Couscous Quinoa Aranchini with a Smoked Pepper Aioli Sweet Potato & Regular Fries served in a Bamboo Cone with Roasted Garlic and Red Pepper Mayo Seasonal Soup Shooters Buckwheat, Roasted Butternut Squash and Kale Salad Shooter Mediterranean Vegetable Frittata topped with a Spicy Hummus and Marinated Green Olive Mini Forest Mushroom Quiche Patacones (fried plantains) Pistachio Crusted Grape Lollipop Green Bean Tempura

3 FISH Mini Panko Crusted Kosher Crab Cakes served with a Spicy Chipotle Aioli Seared Crusted Ahi Tuna served on a Kale Tortilla Chip and a dollop of Edamame Hummus Tuna Tartar Verinne Hawaii Tuna Poke Assorted Sushi Sesame Fish Fingers served with Ely s Ginger Chili Sauce Vodka Cured Salmon Gravlax served on a Herb Crusted Crostini and topped with an Edamame Hummus Lox Canapé on Tofutti Cream Cheese Kosher Crab Salad Shooters served on an Avocado base Kosher Crab Salad Bell Pepper Tofutti Cream Cheese in a hollowed out Cucumber Cup Peruvian Style Ceviche Salmon Tempura Lollipops SALAD / SOUP SALAD Rolled Baby Kale, Spinach, Purple Cabbage and Cucumber with a Roasted Leek and Peanut Vinaigrette Caesar Salad topped with hydrated Smoked Meat Bacon and roasted garlic creamy dressing Baby Arugula Salad with Caramelized Pears, topped with Roasted Walnuts and a White Balsamic Vinaigrette Thai Rice Noodle Salad with Cucumber, Bok Choy, Cabbage tossed in a Lime Sesame Vinaigrette Quinoa, Roasted Butternut Squash, Baby Kale, Red Cabbage and Garnished with Goji Berries Baby Arugula, Roasted Red Pepper and Sundried Tomato Vinaigrette Spring Green Salad with Endives, Walnuts and a Red Wine Vinaigrette Watermelon, Arugula, Chickpea, Tahini Vinaigrette

4 SOUP Roasted Butternut Squash Puree with Ginger Coconut Cream Jerusalem Artichoke with King Oyster Mushrooms and Chives Cream of Chickpea garnished with a Hummus Herb Crostini Chicken Veloute, Matchstick Potatoes Potato Leek Soup, Frizzled Leeks Roasted Red Pepper Bisque Cream of Porcini Mushroom Sweet Potato, Ginger and Carrot Celery Root and Roasted Apple Creamy Zucchini Yellow Lentil, Cumin Spiced MAIN COURSE FISH Roasted Ginger Salmon on a bed of Bok Choy and Cucumber Slaw Roulade of Fillet of Sole, Kale and Kosher Crab in a White Wine Beurre Blanc Cornmeal Crusted Cod on a Salsa Verde with a Roasted Red Pepper Vinaigrette Salmon Trout stuffed with Mushroom Duxelle on a Lemon Wine Reduction Chilean Sea Bass en Croute on a bed of Baby Ratatouille Roasted Atlantic Salmon on a Coconut Grass Lime Broth Grilled Mahi Mahi on a bed of Mango, Quinoa and Coriander Salad topped with Avocado Salsa Oven Baked Halibut on a Lemon Leek Fondue Salmon Mushroom Crepe served with infused White Truffle Oil Cream Ahi Tuna Nicoise (served rare) African Style (coriander, cumin, garlic, ginger, lemon zest, cinnamon and olive oil and walnuts) Crusted Salmon

5 CHICKEN Chicken Supreme with Corn Meal Cake on a bed of stewed Mediterranean Vegetables Chicken Supreme with a Port Wine Gastrique accompanied with Pureed Mashed Potato and French Green Bean Bundle Chicken Ballontine stuffed with Wild Rice and Sun Dried Fruit served with a Bigarade Sauce and Seasonal Vegetables Chicken Cordon Bleu (stuffed with Smoked Meat) Chicken Breast stuffed with Veal, Spinach and Mushroom in a Pomery Mustard Demi Glaze accompanied with Creamy Mashed Potato and Seasonal Vegetables Grilled Chicken Thigh topped with Moroccan Spiced Tomato Sauce on a bed of Couscous Chipotle Mango Chicken topped with Mango Chutney and served on a Rice Pilaf Chicken Wellington made with Mushroom Duxelle on a Port Wine Jus and accompanied with French Green Beans and Roasted Baby Beets BEEF Smoked Meat and Potato Hash crusted Rib Eye on a Port Wine Jus accompanied with Seasonal Vegetables English Short Rib braised in a Rosemary Red Wine Reduction on a Creamy Polenta garnished with Roasted Garlic Buttered Green Peas Rib Eye with Brandy Peppercorn Sauce garnished with Frizzled Onions, Roasted Mini Red Potatoes and accompanied with Carrot and Snap Peas bundle Slow Cooked French Roast with a Bordeaux Reduction garnished with Onion Rings and accompanied with Garlic Mashed Potatoes and Seasonal Vegetables Braised Minute Steak in a Mushroom and Fresh Herb Reduction on a Spinach and Quinoa Stuffed Portobello Mushroom Espresso Crusted London Broil, Caramelized Onion Mashed Potatoes and Seasonal Garnishes Fresh Herbed Veal Roast, Scalloped Potatoes accompanied with a Mushroom Ragout and Tomato Provencal Turkey Roulade with Sundried Cranberries and Sage Stuffing, Roasted Fingerling Potato and French Green Beans

6 ADDITIONAL SIDES Potato Leek Risotto Cake Spinach and Quinoa Stuffed Portobello Mushroom Roasted Mini Red Potatoes Garlic Mashed Potatoes Celeriac and Parsnip Puree French Green Beans Mushroom Ragout Tomato Provencal African Jewelled Rice (raisins, roasted eggplant, butternut squash) Buttered Snow Peas Creamy Polenta Medallion of Roasted Sweet Potato Rice Pilaf Roasted Baby Beets Heirloom Carrots VEGETARIAN MEAL OPTIONS Spinach and Quinoa Stuffed Portobello Mushroom Tofu and Portobello Mushroom Stack Barley and Roasted Butternut Squash Risotto Spiced Tofu and Asian Noodles Grilled Vegetable Stack DESSERT Plated Dessert Options Available Sweet Table Options Available