Chef Michal Brooke Otts

Charcuterie Board: Fromage (regular/ or vegan cheeses).meats, confits (jams), cornichons, fresh and dried fruits, nuts, olives, and chocolates,

Candied Beet Salad: Pumpkin Seeds, Cranberries/Pomegranate, Feta, and Arugula/Dandelion salad

Sage Pesto Baked Salmon with Root Vegetables

Soy Marinated Flank Steak with Sesame_Herb Roasted Potatoes

Garlic Lemon Butter Shrimp with Herb Couscous and Grilled Broccoli Rabbi

Grilled Lemon Chicken and Spring Pea Mint Risotto or Creamy Lemon Garlic Brussel Sprouts

Vanilla Bean Gelato with warm Stone Fruit Compote and Toasted Thyme

Boule Bread with lemon butter and lavender sea salt

Caper and Pate Crostini

Small Charcuterie Board: Fromage (cheeses).meats, confits (jams), cornichons, fresh and dried fruits, nuts

Lyonnaise Salad with Herbed Lavender Dressing (Frisse Lettuce with Bacon and Fried Egg)

Lamb chops in a Cognac Dijon Cream Sauce and Potatoes Dauphinoise

Chicken Coq Au Vin with French Green Beans and Mushrooms Compote

Cassoulet (chicken, bean, and provincial herbs stew)

Boeuf Bourguignon with French Lentils in Dijon Vinagrette

French Tasting Platter: Maccrons, Palmiers with Chocolate Sauce and Caneles

Abondigas Soup

Charred Peppers with Queso Blanco

Avocado and Pepita seed dip with home tortillas chips

Chilled Corn Soup

Simple Mexican field saiad with spices and fresh veggies

Crostini: with Chèvre, carmellzied onions, and toasted capers

Mezza Charcuterie Board: Beet Hummus, Roasted Red Pepper Muhammara, Pita, Grape Leaves, Stuffed Peppers, and Veggie Crudite

Falafel with Traditional Lebanese Hummus

Pan-Fried Feta with Thyme and Greek Marinated Olives

Horiatiki (Classic/Traditional Greek Salad)

Tagine Kefta (Spiced Moroccan Meatballs and Veggies)

Crete Swordfish/Salmon with lemon parsley crudite and lemon orange potatoes

Moraccoan Shakshuka (Eggs poached in Spicy Tomato Sauce) with Pita and Tabuloi

Lemon Chicken Gyros with Roasted Garlic Tzatziki and Feta Fries

Baklava