Chef The Southern Picnic

Baked Brie with Honey and Nuts: A whole brie wheel baked until gooey, drizzled with honey, and topped with toasted almonds and walnuts. Served with crostini

Crispy Calamari: Lightly breaded calamari, fried until crispy, served with a spicy sauce and a side of lemon wedges

Tuna Tartare: Fresh tuna mixed with avocado, cucumber, mango and a touch of soy and sesame oil, served on wonton crisps

Mini Shrimp Cakes with Aioli: Crispy bite-sized shrimp cakes served with aioli for dipping

Shrimp Cocktail Shots: Chilled shrimp served in individual shot glasses with a spicy cocktail sauce and lemon wedge garnish

Hummus Shots: Fresh hummus with vegetables in individual shot glasses

Caprese Salad with a Twist: Fresh heirloom tomatoes, burrata, basil, and a drizzle of balsamic reduction and basil oil

Heirloom Tomato Gazpacho: A chilled, vibrant gazpacho made from heirloom tomatoes, bell peppers, and cucumbers, garnished with basil and a dash of olive oil

Watermelon and Feta Salad: Refreshing watermelon cubes mixed with crumbled feta, fresh mint, and a light balsamic glaze

Mushroom Risotto: Creamy Arborio rice risotto with fresh mushrooms, finished with a drizzle of truffle oil and Parmesan

Seared Filet Mignon: A tender filet served with truffle mashed potatoes, roasted asparagus, and a red wine reduction

Stuffed Chicken Breast: Chicken breast stuffed with spinach, sun-dried tomatoes, and feta cheese, served with a lemon butter sauce and roasted potatoes

Baked Salmon with Herb Crust: Fillet of salmon baked with a crispy herb crust, served with a lemon-dill sauce and roasted asparagus

Chocolate Fondant with Vanilla Ice Cream: Warm, molten chocolate cake served with a scoop of creamy vanilla ice cream

Classic Tiramisu: Layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa powder

Brownie: A fudgy chocolate bar with a scoop of artisanal ice cream

Seasonal Fruits Board and Dulce de Leche

Elegant Smoked Salmon Blinis: Topped with crème fraîche, dill, and lemon zest

Spinach and Goat Cheese Stuffed Mushrooms: Sprinkled with toasted pine nuts and parmesan

Pecan and Cranberry Holiday Salad: With arugula, apples, blue cheese, and balsamic vinaigrette

Truffle-Infused Butternut Squash Soup: With toasted pumpkin seeds

Creamy Chestnut and Cauliflower Soup: A rich and velvety soup topped with a drizzle of hazelnut oil and crisp pancetta

Winter Beet Carpaccio: Thinly sliced roasted beets with goat cheese, candied walnuts, and a citrus vinaigrette

Seared Scallops with Butternut Squash Purée: Perfectly seared scallops served over a smooth butternut squash purée with a sage brown butter sauce

Burrata Salad with Pomegranate Seeds: Creamy burrata served with arugula, pomegranate seeds, roasted cherry tomatoes, and balsamic glaze

Herb-Crusted Rack of Lamb: Served with rosemary jus, mashed potatoes, and glazed carrots

Lemon-Caper Seared Sea Bass: Paired with wild rice pilaf and sautéed asparagus

Porcini Mushroom Risotto: Drizzled with white truffle oil and topped with shaved parmesan

Classic Beef Wellington: Accompanied by roasted Brussels sprouts and red wine reduction

Traditional Christmas Pudding: Served with brandy butter and vanilla custard

Molten Chocolate Fondant: Paired with vanilla ice cream and fresh raspberries

Pear and Almond Tart: Topped with crème fraîche and caramel drizzle

Andalusian Gazpacho with a Twist: A refreshing blend of tomatoes, cucumbers, peppers, and garlic, garnished with avocado and roasted chickpeas

Patatas Bravas with Smoked Paprika Aioli: A classic Spanish tapa, crispy potatoes drizzled with a smoky, garlic-infused vegan aioli

Hummus with Spiced Chips: A vibrant hummus, served with chips and vegetable crudités

Marinated Mushroom & Olive Tapas: A savory combination of mushrooms and olives marinated in olive oil, garlic, and fresh herbs, served with artisan bread

Vegan Tortilla Española: A plant-based version of the classic Spanish omelette, made with potatoes, onions, and chickpea flour for the perfect texture

Grilled Asparagus: Char-grilled asparagus topped with a bold, smoky sauce

Paella de Verduras: A traditional Spanish paella made with saffron rice, grilled seasonal vegetables, and garnished with fresh herbs and lemon zest

Mediterranean Stuffed Peppers: Peppers filled with quinoa, olives, sun-dried tomatoes, and a hint of citrus, topped with a rich tomato sauce

Vegan Albóndigas: Spanish-style vegan meatballs made with lentils and walnuts, served in a delicious sauce

Churros with Chocolate Dipping Sauce: Light and crispy churros served with a decadent, dark chocolate vegan dipping sauce

Plant Based Gelato Soy

Crab Cakes: Golden crab cakes made with lump crab meat, served with a tangy remoulade sauce

Tuna Tartare: Fresh tuna finely diced and mixed with avocado, soy sauce, sesame oil, and a touch of lime

Shrimp Cocktail: Chilled jumbo shrimp served with a classic cocktail sauce and lemon

Ceviche Mixto: A zesty blend of fresh fish, shrimp, and squid marinated in lime juice, mixed with onions, cilantro, and a touch of chili

Grilled Tuna Salad: Grilled slices of tuna served on a bed of mixed greens, cherry tomatoes, red onions, and a citrus vinaigrette

Lobster Bisque: Rich and creamy lobster soup with a hint of sherry, served with a side of buttered toast

Grilled Swordfish Steak: Thick swordfish steak grilled to perfection, served with a lemon-caper butter sauce and roasted vegetables

Tuna Steak - Seared tuna steak served with a wasabi-miso glaze and accompanied by sautéed greens and jasmine rice

Paella de Mariscos: Saffron-infused rice dish packed with mussels, clams, shrimp, and squid, garnished with peas and red peppers

Baked Salmon with Herb Crust: Fillet of salmon baked with a crispy herb crust, served with a lemon-dill sauce and roasted asparagus

Lemon Sorbet: Refreshing lemon sorbet served in a hollowed-out lemon, perfect for cleansing the palate

Lemon Pie: Classic lemon pie with a buttery crust, topped with a layer of meringue and lightly browned

New York Cheesecake: Creamy New York-style cheesecake with a graham cracker crust, served with a fresh berry compote

Aceitunas Aliñadas: Marinated olives with garlic, herbs, and citrus zest

Pan con Tomate: Rustic bread rubbed with ripe tomatoes, garlic, and drizzled with olive oil

Boquerones en Vinagre: Fresh anchovies marinated in vinegar and olive oil, served with garlic and parsley

Pimientos de Padrón: Small green peppers, blistered and sprinkled with sea salt

Gambas al Ajillo : Sizzling garlic shrimp cooked in olive oil with a touch of chili

Tortilla Española: Classic Spanish potato and onion omelette, served in bite-sized portions

Croquetas de Jamón: Crispy ham croquettes with a creamy béchamel filling

Calamares a la Romana: Lightly battered and fried calamari rings, served with lemon wedges

Pulpo a la Gallega: Tender octopus slices seasoned with paprika, olive oil, and sea salt, served on a bed of potatoes

Albóndigas en Salsa: Juicy meatballs in a rich tomato and almond sauce

Carrillada de Cerdo: Slow-cooked pork cheeks in red wine sauce, served with mashed potatoes

Churros con Chocolate: Crispy fried dough sticks dusted with sugar, served with thick hot chocolate for dipping

Crema Catalana: Creamy custard dessert with a caramelized sugar crust

Flan Casero: Classic Spanish caramel flan, rich and creamy with a golden caramel topping

Hummus with Pita Bread: Creamy chickpea dip blended with tahini, garlic, lemon, and olive oil, served with warm pita

Gazpacho: Chilled Spanish tomato soup blended with bell peppers, cucumbers, and garlic, served with croutons

Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze and extra virgin olive oil

Greek Salad: Crisp cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese, dressed with olive oil and oregano

Fregola with Clams: Sardinian pasta made from semolina, served with clams, garlic, and white wine

Tabbouleh: Fresh parsley salad with bulgur, tomatoes, mint, and a lemon-olive oil dressing

Spanakopita: Greek spinach and feta cheese pastries wrapped in crispy phyllo dough

Moussaka: Baked layers of eggplant, ground lamb, and béchamel sauce, topped with cheese

Paella: Traditional Spanish rice dish with saffron, chicken, rabbit, green beans, and a mix of seafood

Grilled Lamb Chops: Tender lamb chops marinated in rosemary and garlic, served with roasted vegetables and tzatziki

Seafood Saganaki: Greek dish of shrimp or mussels in a spicy tomato sauce with feta cheese, served with crusty bread

Baklava: Layers of flaky phyllo dough filled with chopped nuts and honey syrup

Panna Cotta with Berry Compote: Silky, creamy Italian dessert served with a topping of mixed berry sauce

Tarta de Santiago: Spanish almond cake dusted with powdered sugar, often adorned with the Cross of Saint James

Ceviche Clásico: Fresh fish marinated in lime juice, mixed with red onions, cilantro, and ají, served with sweet potato and corn

Tiradito de Pescado: Sliced raw fish, similar to sashimi, served with a zesty ají amarillo sauce

Causa Limeña: Layers of mashed yellow potatoes seasoned with lime and ají, filled with tuna or chicken salad, and garnished with avocado and olives

Chupe de Camarones: Hearty shrimp chowder made with potatoes, corn, cheese, eggs, and a touch of ají panca

Arroz con Mariscos: Peruvian-style seafood paella with a mix of shellfish, peppers, and a rich spice blend

Ají de Gallina: Shredded chicken in a creamy, spicy sauce made with ají amarillo, walnuts, and milk, served over rice and boiled potatoes

Pollo a la Brasa: Peruvian-style rotisserie chicken, marinated in spices and herbs, served with salad and French fries

Tacu Tacu con Lomo: Crispy rice and bean cake served with a flavorful stir-fry of beef, onions, and peppers

Lomo Saltado: Stir-fried beef with onions, tomatoes, and soy sauce, served with rice and French fries

Alfajores: Soft, crumbly cookies filled with dulce de leche and dusted with powdered sugar

Suspiro a la Limeña: Creamy caramel - like dessert topped with a light meringue infused with port wine

Choco Brownie and Ice Cream

Caprese Salad: Slices of fresh mozzarella, tomatoes, and basil, drizzled with balsamic reduction

Prosciutto e Melone: Thinly sliced prosciutto paired with sweet, ripe cantaloupe

Bruschetta al Pomodoro: Toasted bread topped with fresh tomatoes, garlic, basil, and olive oil

Risotto ai Funghi Porcini: Creamy risotto with porcini mushrooms and Parmesan cheese

Penne all'Arrabbiata: Penne pasta in a spicy tomato sauce with garlic, chili, and parsley

Spaghetti alla Carbonara: Classic Roman pasta with eggs, pancetta, pecorino cheese, and black pepper

Pollo alla Cacciatora: Chicken braised in a sauce of tomatoes, onions, garlic, and herbs

Saltimbocca alla Romana: Veal cutlets topped with prosciutto and sage, cooked in white wine and butter

Osso Buco alla Milanese: Slow-cooked veal shanks in a rich tomato and vegetable sauce, served with gremolata

Tiramisu: Layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder

Panna Cotta: Silky, creamy dessert topped with a berry compote

Gelato Assortito: Assorted flavors of Italian gelato, served with fresh fruit