top of page
Spring Cocktail Party
At the table
CHARCUTERIE BOARD - meats, cheese, fresh and dried fruits, nuts
DIPPING STATION - Fresh garbanzo hummus, bagna cauda, creamy artichoke
OLIVES - marinated in herbs and spices
SPRING MIX SALAD - charred spring onion vinaigrette
Passed hors d'oeuvres
FALAFEL, hummus, preserved lemon, honey
GOUGERES, truffle oil, parmigiano reggiano
STONE CRAB, lemon aioli, wasabi tobiko
ARANCINI, prawn, peas, robiola due latti
STEAK crostini, horseradish cream
SMOKED SALMON bites, herbacious creme fraiche, toast
bottom of page