Breakfast

Everything Bagel filled with Smoked Fish Spread, Watercress, Shaved Red Onion & Capers
Frittata filled with Roasted Vegetables & Fresh Mozzarella topped with fresh Basil
Granola topped with Greek Yogurt & Fresh Fruit
Smoked Salmon over Poached Eggs and English Muffin
Pecan Waffles topped with fresh Fruit & Maple Syrup
Spinach, Roasted Red Pepper & Feta Quiche served with Fresh Seasonal Fruit
Open Faced Caprese Omelet over a bed of Arugula topped with Holy Smoke Smoked Olive Oil and Balsamic Glaze
Prosciutto baked Eggs
Brioche French Toast with Bananas, Blueberries topped with Saigon Cinnamon Maple Syrup

Soups

Salads

Salmon Croquettes over Mixed Greens topped with a Grainy-Mustard Vinaigrette
Mexican style Chicken Caesar Salad with Cotija Cheese
Pecan encrusted Chicken Salad over a bed of Mixed Greens tossed in a Lemon-Chive Vinaigrette
Zucchini Salad over Arugula topped with shaved Pecorino Cheese, Smoked Olive Oil, Balsamic Glaze, toasted Pine Nuts, and Lemon Zest
Maryland Style Crab Cake over a bed of Mixed Greens topped with a Cajun Remoulade
Caprese Salad over a bed of Arugula tossed in Balsamic Vinaigrette and topped with Prosciutto
Cobb Salad with Smoked Turkey with Roasted Poblano-Ranch Dressing
Strawberry Mozzarella Salad with Champagne Vinaigrette
Cold Soba Noodle Salad with seasonal Vegetables tossed a Ginger Dressing
Vietnamese Chicken Salad with Cabbage & Vegetables with a Sweet Chili Dressing
Kale Caesar

Lunch

Ham & Brie with Fig Preserves on toasted Baguette
Shredded Jerk Chicken Salad with Mixed Greens tossed in a Creamy Coconut-Mango Dressing
Slow Roasted Pork Sliders topped with a Tamarind-Apricot Sauce
Stuffed Peppers filled with ground Lamb, Couscous, Pine Nuts, & Feta topped with fresh Mint
Braised Beef over a flour Tortilla topped with Pico de Gallo, Guacamole, shaved Cabbage,
Cotija Cheese with Lime Zest
Swordfish Burger served open faced with a Garlic Aioli and Broccoli Rabe Sprouts
Falafel, Hummus and Tzatziki wrapped in Pita Bread with a cold Faro Salad
Ginger glazed Wild Caught Salmon served with a Quinoa Salad
Black Bean Cakes topped with Cumin spiced Crème Fraiche over a bed of Mixed Greens tossed in a Smoked Paprika-Lime Vinaigrette
Thai Chicken Lard nestled in Napa Cabbage Leaf served with Green Papaya Salad

Hors d'oeuvres

Baked Brie with Fresh Basil, Sundried Tomatoes, Pine Nuts drizzled with Balsamic Glaze
Bacon Wrapped Scallops
Jamaican Jerked Shrimp with Mango Salsa
Tuna Poke- Sashimi Grade Tuna with Avocado
Tuna Tataki with Seaweed Salad
Charcuterie Board (Meat, Veggie, Themed)
Assortment of Deviled Eggs

Dinner

Pistachio Crusted Sea Bass over Curried Cauliflower Risotto & Haricot Verts
Jamaican Jerk Shrimp & Grits
Gingered Salmon over toasted Quinoa & Sesame Kale
Crispy Duck Breast with Tamarind Sauce
Shrimp Prik Khing
Caribbean style Pan seared Red Snapper with Pigeon Peas and Rice
Coconut Green Curry with Mahi-Mahi
Thai Cashew Chicken over Jasmine Rice
Chicken Tikka Masala served over Basmati Rice
Charleston Shrimp & Grits
Roasted Leg of Lamb over Parsnip Puree & Roasted Vegetable topped with a Mint Vinegar
Pan Seared Swordfish over English Pea Succotash
Lamb Chops over a Horseradish scented Parsnip Puree with Asparagus
Pappardelle Pasta topped with a Lamb Ragu
Broiled Chilean Seabass over Saffron Scented pureed Cauliflower with fire-roasted Heirloom
Tomato & Red Peppers served with Arugula

Dessert