Chef Ralph Saint-Dic

Smokey cheddar spinach & Artichoke dip with grilled flatbread

Crispy fried cassava, chimichurri aioli

Chipotle jam with Rum on gooey baked Brie, warm bread

Coconut shrimp ceviche, crispy tortillas & guacamole

Fried Cod fritters with saffron & garlic aioli

Mini Beef Empanadas with Herb Kohlrabi slaw & lime aioli

Romaine heart Caesar salad, charred corn salsa, butter croutons, chickpeas & bacon

Pan fried crab cakes with lime & cilantro corn salad

Beets mille-feuille, lime & dill crème fraiche, apple gastrique

Fire roasted Corn & Red pepper duo with adobo shrimp, herbed crema

Vanilla bean scented squash bisque with crumbled queso fresco, almond crumble

Fall-off-the-bone slow braised beef short ribs, served with tomatillo ragout, crispy onions

Milanese Risotto with saffron & green peas, fresh Parmigiano, white wine

Sous vide Steak served with chimichurri & caramelized onion chutney

Lime & chile crusted Salmon, Elote style grilled corn & avocado salad with Feta

Stuffed chicken with fire roasted pepper, goat cheese & fresh herbs

Baked Zucchini Enchilada with spiced Tofu, yam & black bean salsa, cilantro lime crema & mole sauce

Apple pie & Rum bread pudding flan, citrus compote

Pineapple Carrot Cake with Anise cream cheese frosting

Sweet Cornbread Cake with Saffron custard & corn maple chutney

Chili Chocolate cake with Espresso glazed & cherry compote

Fried Churros with lime whipped cream, dulce de leche, sea salt & chocolate sauce

Mini Samosas bites

Marinated Chicken & Paneer Satay skewers

Veggie Spring rolls with sweet Thai chili sauce

Assorted Seasonal Sushi Rolls (may contain fish, shelfish)

Lime Coconut Shrimp with spicy Thai peanut sauce

Banh mi Salad with spiced pork belly, homemade slaw & aioli

Crab cake salad with Yuzu passion fruit & fennel slaw, Kimchi aioli

Thai coconut & butternut squash soup with ginger honey & apple compote

Handmade dumplings with pork & yam, miso sesame & mushroom broth

Carrot & Beetroot ribbons, coriander tahini dressing with grapefruit & almonds

Fall-off-the-bone Braised beef short rib with orange Teriyaki butter glaze

Thai Coconut Curry Chicken thigh with cashews & lime scented white rice

Five Spice Duck breast, confit potatoes, honey & orange butter sauce

Citrus & Nori poached white fish with creamy masala corn chowder, radish micro salad

Sous vide pear with Japanese Plum wine, saffron creme anglaise

Five spice Carrot Cake with citrus cream cheese icing

Cashew crusted Cheesecake with miso caramel

Ube & Lavender Creme Brulee (or Masala Vanilla)

Black Sesame & lime coconut pudding

Pan fried falafels, veggies & lemon tahini dip

Grilled pita bread with Muhammara dip

Mini flatbread pizza with herb goat cheese, truffled mushrooms, artichokes & olives

Baked Brie with Rosemary infused honey & pecans

Artisan Cheese board with side accompaniments

Quinoa salad with veggies, fried halloumi cheese, fig balsamic dressing

Pan roasted salmon salad with lentils, chickpeas, mint & dill dressing

Warm Farrot salad with spinach, roasted pears, blue cheese & walnuts

Creamy tomato, Roasted pepper & fennel soup, sweet & spicy croutons

White bean stew with seasonal vegetables, herbed oil & roasted cashews

Mediterranean spiced Duck Breast with pomegranate glaze

Pistachio crusted White Fish with saffron & capers beurre blanc sauce

Herbed Gnocchi with creamed feta sauce, sundried tomato, olive & basil

Harissa roasted Chicken with Fava beans & sausage ragout, chimichurri sauce

Braised lamb shanks with spiced ragout, parsnip mashed

Orange blossom & Cinnamon Chocolate cake, crushed pink peppercorn cream

Vanilla Bean Creme brulee, citrus lavender marmelade

Cheesecake stuffed crêpes with Kefir berry harvest chilled soup

Olive oil & Pistachio Cake with rose & lemon scented icing

Amaretto Almond & Orange Cake, Vanilla bean ice cream with hibiscus glaze

Assorted/Seasonal grilled Brushetta platter

Charcuterie/Antipasto cups with side accompaniments

Creamy wild mushroom dip with ricotta, spinach, artichoke. Crispy flatbread

Crab & lobster mousse fried rolls with herbed citrus aioli

Mini Pizza with Prosciutto, apple, walnuts, caramelized onions & sage feta

Fried battered Mushroom with truffle & black garlic aioli

Handmade Raviolo, seasonal filling & sage beurre noisette

Heirloom Tomato Tartare with roasted shallot vinaigrette & micro croutons

Brown butter Gnocchi with seasonal veggies & Garlic scape pesto

Sous vide Bartlett Pear with aged Port wine, goat cheese, walnuts, chocolate balsamic dressing

Stuffed caprese with Buffalo mozzarella on micro salad

Fall-off-the-bone red wine & rosemary Braised beef short rib on Pappardelle Pasta

Filet mignon with red onion marmelade on warm Polenta

Broiled salmon with pesto & walnut, balsamic & braised sweet potato

Chef seasonal risotto with Fresh market veggies

Pan seared Duck breast served with a zesty butter sauce (pears, cherries, grapes & capers)

Tiramisu Cheesecake

Lemon passionfruit meringue tart, blueberry balsamic coulis

Stacked Cannoli with Basil & mint mousse Napoleon, fresh berries

Black forest Red wine Chocolate cake, pink peppercorn whipped cream, balsamic ganache

Amaretto Creme brulee, crushed almonds

Deliciously gooey baked Brie or Camembert with fig jam & olive oil crostini

Chef's assorted tapas on grilled baguette

Warm crab & Lobster dip with Artisan bread

French onion dip with crispy fried potatoes

Mini Pizza with onion jam, Prosciutto, pears, walnuts & sage Feta

French onion soup with Emmental grilled cheese

Sous vide Bartlett Pear with aged Port wine & goat cheese, candied walnuts, pomegranate

Grilled Scallop with Cauliflower fennel puree, orange, capers & olive brown butter

Poached Beets roulade with Almarium Sours gastrique, citrus dill creme fraiche, toasted pine nuts

Pan Seared Crab cakes with cabbage fennel slaw with passion fruit, citrus & dill aioli

Sous vide steak served with creamy peppercorn sauce

Coq au vin (Deboned chicken leg braised in red wine) served au jus

72hrs Duck leg confit served with Grand marnier orange sauce

Honey brined Pork tenderloin with bacon apple chutney, grainy dijon

Pan fried White fish fillet on a bed of eggplant, tomato & zucchini

Cheesecake stuffed crêpes & chilled berry harvest gazpacho

Red wine Espresso chocolate cake, crushed pink peppercorn cream, hibiscus glaze

Passion fruit & lemon meringue tart with fresh fruits

Vanilla Bean & Saffron Creme Brulee, baked apple compote

Profiterole Choux Trio with seasonal cremeux