Passed Hors d’Oeuvres

• Grilled shrimp with Punjabi spiced potatoes and citrus chutney on papadum crisps
• Swiss chard and porcini mushroom torta, with fresh grated Grana Padano cheese
• Free range chicken in pomegranate walnut sauce on crostini, with fresh pomegranate seeds
• Saffron risotto cakes with creamy red pepper puree
• Indonesian fish cakes with tamarind sauce and scallions

   Passed Dessert Bites

• Lemon curd and almond tartlets
• Granola truffles made with Fair Trade organic chocolate

   Beverages

• Specialty Cocktail: Pomegranate orange blossom spritzer with fresh pomegranate seeds and champagne

   Passed Finger Food

• Asian braised duck breast on persimmon
• Middle Eastern herbed meatballs with pistachio mint yogurt
• Crostini of white anchovy over green olive tapenade
• Puff pastry tartlets of carmelized onions and herbed shrimp
• Sliced celery root and red d'Anjou pear with shaved Parmesan and aged Balsamic

   Buffet

• Fig Scones
• Fresh seasonal fruit platter
• Yogurt and homemade granola
• Vodka cured gravlax with rye toast points and crème fraiche
• Tortilla Española
• Quince turnover

   Waiter Service

• First Course
  Purée of red kuri squash soup with spiced pepitas
• Second Course
  Beets with market greens in citrus chervil vinaigrette
• Third Course
  Lamb shanks with teff cakes and baby carrots
• Fourth Course
  Pear galette with almond crust and ginger sorbet

   Buffet

• Herb roasted chicken with mustard and black pepper
• Green salad with celery root, shaved Parmesan and sherry vinaigrette
• Sautéed leeks and leafy greens with hints of garlic and chili flakes
• Basmati rice with chick peas and orange zest
• Selection of artisanal cheeses

   Passed Dessert

• Chocolate cake with sweet chestnut cream