• Homemade Citrus Gravlax Cubes with Black Onion Seeds and Lime Cream
• Roasted Japanese Eggplant with Pomegranate Molasses on Zaatar Pita Chips
• Lemony Shrimp Sticky Rice Balls with Toasted Sesame Seeds and Roasted Garlic Aioli
• Lamb Kofta with Minted Yogurt Sauce
Hors d’oeuvres:
• Grilled Apricots and Gorgonzola Dulce drizzled with Truffle Honey
• Coconut Chicken Bites
• Smoked Trout and Goat Cheese Mousse with Red Grapes
Appetizer:
• Wild Arugula Salad with Watermelon Cubes and Fennel Salt
Entrée:
•Jerk marinated Skirt Steak with Tomato Jam over Israeli Couscous
•Risotto with Spring Greens and Chanterelle Mushrooms
Dessert:
• Raspberry Sour Cream Tarts with Coconut Tuile
• Roasted Shiitake Mushrooms, Roasted Tomatoes, Herbed Ricotta Cheese and Watercress Sandwiches
• Asian Slaw and Marinated Tofu Wraps
• Grilled Chicken Sandwich with Goat Cheese, Date and Mint Spread
•
Orecchiette with Jalapeño-Sunflower Seed Pesto and Roasted Cherry Tomates
• 10-Vegetable Salad with Basil-Curry Dressing
• Moroccan Couscous Salad with Candied Orange Peel and Pistachios
