Hors D’oeuvres
Spanikopita
Phyllo Dough filled with Feta Cheese and Spinach

Meat Empanadas
Flaky Dough filled with grass-fed Meat, Olives, hardboiled Egg, Onions and Oregano

Bruschetta
With Brie and caramelized Onions

Bruschetta
With fresh Heirloom Tomatoes

Organic Medjool Dates
Stuffed with creamy Gorgonzola Cheese

Organic Medjool Dates
With Cashew Butter and a salted Nut

Main course
Romaine Hearts
With Mango, Beets, Avocado, pickled red Onions, Goat Cheese, and Balsamic Vinaigrette

Black Cod
With Horseradish and Breadcrumbs Crust, served with White Corn, Arugula and Olive Relish

Couscous
With oven roasted Vegetables, Currants and toasted Almonds

Oven Roasted Root Vegetables
Beets, Carrots, Parsnips, Red Onions and baby Potatoes, roasted with extra virgin Olive Oil and fresh Oregano