The following menu is for a more casual ìgrazingî meal with multiple food stations and finger foods which people can visit and revisit at their own leisurely pace. The feel and flavors would be Tuscan, Mediterranean, Moroccan and ProvenÁal tastes with fresh fruits, herbs, spring greens and local breads in assorted baskets, bowls and rustic vessels on multiple tables.
Fresh Fig, Walnut and Gorgonzola Pizzetta with Equinox Farmís Baby Arugula Fontina and Native Wild Mushroom Crostata Salamis, Cheeses, Fresh Figs, Fruits and Rustic Italian Breads White Bean Salad with Arugula and a Sun Dried Tomato Vinaigrette Grilled Chicken Skewers with Rosemary, Lemon and Garlic.
Display of Assorted Fruits – Dried and Fresh Apricots, Prunes, Toasted Almonds, Pistachios, Olives and Preserved Lemons Grilled Lamb Skewers with a Moroccan Spice Rub and Minted Yogurt Dip Spiced Baby Carrots BíSteeyas – Spiced Chicken and Almonds in Phyllo Pastries North African Couscous Salad with Chopped Cucumber, Parsley, Mint, Tomatoes and Feta Cheese Orange, Romaine, Walnut and Watercress Salad.
ProvenÁal Pizza Margherita with Oven-Roasted Tomatoes and Basil Fresh Vegetables with Basil AnchoÔade PissaladiËre (Caramelized Onion, Olive and Cherry Tomato Tart) Assorted French Cheeses, P‚tÈs, Cornichons, NiÁoise Olives, Tapenade, Baguettes.
East Meets West
Rice Paper and Vegetable Spring Rolls with Hot Pepper-Lime Sauce, Assorted Vegetarian Nori Rolls with Pickled Ginger and Wasabi-Soy Dipping Sauce Assorted Satay Skewers ñ Grilled Lemongrass Chicken, Beef with Indonesian Peanut Sauce Shrimp Crackers Crisp Veggies with a Sesame-Ginger Sour Cream Dip.
Assorted Special Finger Sweets, such as tiny native strawberry tartlets chocolate-coconut and lemon-ginger cupcakes mocha glazed madeleines.