CRISP ONION PANCAKES
tasty bites of this crispy Chinese snack with gingery-soy dipping sauce

GARDEN FRESH VEGETABLES
grilled seasonal vegetables served with Romesco sauce and thinly sliced french bread baked with olive oil and herbs.

EGGPLANT CAPONATA
a delicate spread made from roasted egglpant, capers, and kalamata olives. Served with crispy herbed bread.

TOMATO AND BASIL GALLETTES
with fresh basil, four Italian cheeses, and a light flaky crust

FOCCACCIA
freshly baked Italian flat breads with sun-dried tomatoes or carmelized onions and kalamata olives

FILO PASTRIES
crisp, flaky pastries filled with spinach and cheeses with vegetable topping.

SPANIKOPITA FILO PASTRIES
spinach and feta cheese fill these flaky Greek pastries. Also available as an entree!

VIETNAMESE EGG ROLLS
crisp fried egg rolls with glass noodles and slivered mushrooms. served with a delicious orange-ginger dipping sauce

SUSHI PLATTERS
a variety of rolled sushi with fresh Japanese vegetables, egg, andavocado. Prepared fresh and served with wasabi, ginger and soy.

DRAGON NOODLES
fresh Japanese noodles with with cashews, shitake mushrooms, green onions, and a soy-sesame dressing

LEMON AND HERB RISOTTO
creamy arborio rice with delicate lemon and herb flavors.

PERSIAN RICE PILAF
long grains of safron-colored rice with apricots, orange zest, mint and nuts.

MEDITERRANEAN PLATTERS
with assorted meats, spreads, marinated cheeses, roasted eggplant caponata with capers and calamata olives

MOROCCAN COUSCOUS
miniature steamed pasta couscous with nuts and sweet dates.

CITRUS WILD RICE
wild and white rices tossed with a tangy citrus dressing

GRILLED VEGETABLES
seasonal vegetables coated lightly with herbed olive oil and grilled over charcoal. Served with tangy Romesco sauce.

SPANISH POLENTA
creamy corn polenta with a robust Spanish tomato sauce, artichokes, and olives.

SICILIAN STYLE PASTA
gemelli pasta served with wild mushrooms, calamata olives, sun-dried tomatoes, capers, herbs, and tomatoes

SPRING VEGETABLE SALAD
penne pasta with seasonal vegetables, opal basil, mint, and light olive-oil dressing

RIGATONI AL BASILICO
tender pasta tossed with olive oil, garlic and a generous helping of fresh basil

PENNE PASTA WITH FRESH ARUGULA AND TOMATOES
a delicate salad of ripe tomatoes herbal arugula, olive oil and parmesean cheese.

POTATO AND ONION CAKE
a wonderful baked casserole of potatoes, onions, and cheeses.

EGGPLANT, POTATO AND PEPPER CASSEROLE
layers of Italian eggplant, yukon gold potatoes, and bell peppers baked with herbs and mild spices.

PASTA PRIMAVERA
penne pasta with fresh herbs, seasonal vegetables, lemon zest, artichoke hearts, capers, and leeks

THAI RED CURRY
vegetarian curry full of oyster mushrooms, coconut cream, tender bamboo shoots and Thai basil. Authentic Thai flavors without being overly spicy!

VEGETABLE CURRY WITH WARM INDIAN SPICES
Fresh, seasonal vegetables with a mild, warmly-spiced coconut milk curry. Served with basmati rice pilaf.

EGGPLANT PARMESEAN
Italian eggplant, marinara sauce, and mozzarella and parmesean cheeses baked in a cassarole and topped with fresh basil

FRESH TOMATOES WITH BASIL
tangy garden ripe tomatoes, soft mozarella cheese, fresh basil topped with a delicious nutty olive oil dressing

THAI NOODLE SALAD
hearty Asian noodles with spicy-sweet Thai peanut dressing

FRUITS IN SEASON
a wonderful selection of fresh, ripe fruits served with raspberry dressing and mint.

TENDER SUMMER GREENS
shown with fresh mango, tangy chevre cheese, candied pecans and citrus dressing

TRADITIONAL GREEK SALAD
only the ripest, flavorful tomatoes, feta cheese, red onions, and herbs with a simple oil-vinegar dressing.

FOCCACCIA WITH SAGE
home baked Itailan flat-breads with fresh sage, olive oil, sea salt and other herbs.

OLIVE-ROSEMARY BREAD
a rustic country bread with fragrant olives and fresh rosemary. Made as a flat-bread or in rings.

PISALADIERE
southern-French flatbreads with caramelized onions and kalamata olives –or– tomatoes, grilled red onions and basil

LEMON CURD TARTE
flaky pastry crust filled with tangy Meyer lemon curd, lemon zest, and topped with raspberry confit.

CHOCOLATE HAZELNUT TORTE
rich chocolate torte with toasted hazelnuts and freshly-made caramel sauce

PASTEL DE TRES LECHES
delicate Mexican sponge cake with toasted almonds. Served with home-made caramel, whipped cream and crystalized orange zest.

CHEESECAKE
traditional New York or topped with fresh berries.

LEMON MOUSSE
a light, refreshing desert with fresh Meyer lemon juice and zest. Topped with raspberries and mint.

FRESH SEASONAL FRUITS
only the freshest and most ripe fruits served with tart raspberry topping