
ROASTED CHICKEN WITH CLEMENTINES AND FENNEL

ASPARAGUS TEA SANDWICHES WITH BOURSIN TRIPLE CREME

SOUVLAKI LAMB WITH TZATSIKI IN CUCUMBER CUPS

GRILLED TIGER PRAWN SKEWERS WITH MOROCCAN BARBEQUE SAUCE OF RHUBARB, DATES AND HARISSA

ARUGULA AND RADISH SALAD WITH BURRATA, SHAVED FENNEL, PICKLED RED ONION, MARINATED CUCUMBER AND SMASHED TOASTED HAZELNUT

EGGPLANT TEMPURA BITE WAKAME, PICKLED CARROT SLAW, SPICY LEMON COCONUT SAUCE

MIXED LETTUCES, SAUTEED NECTARINES, TOASTED WALNUTS AND WARM SAINT-MARCELLIN CHEESE

DILL PICKLE CHIPS WITH GREEN GODDESS DRESSING

ROASTED DUCK BREAST WITH SOUR CHERRY- STAR ANISE GLAZE WHIPPED CHILI SPIKED BUTTERNUT SQUASH BRAISED GREENS, CARAMELIZED ONIONS AND PORT

S'MORES ON A STICK

SAVORY BUTTERNUT SQUASH MACARONS WITH GORGONZOLA AND CANDIED WALNUTS

WHOOPIE PIES

PARMESAN TUILES WITH HEIRLOOM TOMATOES AND PESTO

MANY COLORS OF CARROTS

OTTOLENGHI'S MIXED BEAN SALAD WITH SWEET RED PEPPERS, CAPERS AND FRESH HERBS

ORECCHIETTE WITH BUTTERNUT SQUASH AND SAGE, FRESH RICOTTA AND TOASTED SQUASH SEEDS

TRES LECHES

GLAMOROUS GRAZING

BURNT EGGPLANT WITH FRENCH LENTILS, CELERY TOPS AND TOMATO JAM

WOVEN RHUBARB UNDERNEATH SHRIMP

SMOKEY BEEF BRISKET ON TINY TOASTED BRIOCHE BUNS WITH PICKLED RED CABBAGE

CURRIED ISRAELI COUS COUS WITH CURRANTS, CRISPY SHALLOTS AND PISTACHIOS

GRILLED STEAK SALAD BOWL

PIGLETS PARTY!

ARUGULA SALAD WITH PISTACHIOS, CRISPY SHALLOTS AND PECORINO ROMANO

SEARED TUNA WITH AVOCADO CREME ON CRISPY WONTON

SUMMER BED

ASPARAGUS VINAIGRETTE WITH BABY LETTUCES, GOLDEN BEETS, CHEVRE, FRIZZLED SHALLOTS AND A ROASTED ORANGE VINAIGRETTE

YELLOW TOMATO GAZPACHO WITH CHERVIL AND FRICO PARMESAN CHIPS

MERINGUE PAVLOVAS WITH PASSION FRUIT CURD

CUCUMBER RIBBONS WITH CHIVE CREME AND WILD ALASKAN SALMON ROE

TINY APPLE ROSE TARTS

DINNER-BY-THE-BITE

APPLEWOOD SMOKED BACON-WRAPPED SHRIMP SKEWERS GLAZED WITH CLEMENTINE HONEY AND FRESHLY GRATED HORSERADISH

MAINE LOBSTER SALAD ROLLS AT A BOWLING ALLEY!

QUINOA AND BLACK BEAN BUDDHA BOWL WITH MISO MARINATED CHICKEN, PICKLED DAIKON AND CARROTS, ROASTED GOLDEN BEETS AND BRUSSELS SPROUTS AND TAHINI DRESSING

GRILLED MERGUEZ - NORTH AFRICAN LAMB SAUSAGE AND FIG SKEWERS, SMOKEY ONION LABDEH

DEVILED QUAIL EGGS

LAMB PIZZETTAS WITH MINT AIOLI AND PISTACHIO

ARMLOAD OF ANGEL BISCUITS

TOASTED MARSHMALLOW CUPCAKES

CHOCOLATE DRIPPED CHEWY CHIP SANDWICHES

CLOUDS OF COTTON CANDY ATOP A CREAMY PISTACHIO PUDDING TRIFLE

TINY BLACKBERRY POPTARTS

KENTUCKY BOURBON PULLED PORK ON TINY ONION ROLLS WITH HORSERADISH CREAM AND RED CABBAGE SLAW

TINY FISH TACOS AT THE BOWLING ALLEY!

MAKING THE BED

TOMATO TART WITH LEMON THYME, GRAINY MUSTARD AND CREME FRAICHE

SMOKED CORN AND CHICKEN TOSTADA WITH GUACAMOLE AND TOMATO SALT

SAVORY CIDER DONUT HOLES WITH CRICKET CREEK FARMSTEAD CHEDDAR AND BACON

TINY PORK AND APPLE WELLINGTONS WITH PECAN PRALINE AND HORSERADISH

NEW YORK STATE TART CHERRY ALMOND CREAM CHEESE DANISH

SUMMER BED

CURRIED CHICKEN ENDIVE SPOONS WITH MICRO GREENS, MINT AND ROASTED PEANUTS

MINIATURE BLACKBERRY CRISPS

CHOPPED SALAD OF HEIRLOOM TOMATOES, CUCUMBERS, GREEN ONIONS, AND FETA CHEESE SERVED OVER WOVEN ROOTS LETTUCE

CRUDITES

SEARED AHI TUNA SKEWERS WITH CUCUMBER AND WASABI CREAM

JOLLY HOLLY COOKIES

BUGLES, YES BUGLES, WITH MONTEREY CHEVRE

ITALIAN TRIFLE WITH MARSALA SYRUP

BED OF HEIRLOOMS
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