Passed hors d’oeuvres

TUNA POKE ON STICKY RICE

with sesame + wasabi macadamia nuts

MINT AND FAVA BEAN CROSTINI

with ricotta salata

THAI CHICKEN SALAD IN CUCUMBER CUPS

with sriracha mayo

CANDY CANE BEET CHIPS

with eggplant almond crema + beet tartare

CEVICHE IN RADISH CUPS

with avocado crema

Middle Eastern station

BEEF KOFTA

with labne + Israeli tomato salad

CHERMOULA MARINATED HALIBUT

with green garlic zhoug

SPRING PEA SALAD

with walnuts, dates, pecorino romano + sumac vinaigrette

ROASTED CARROTS

with hazelnut dukkah + whipped feta

Slider station

SEARED AHI TUNA BAO

with wasabi mayo + asian slaw

FRIED CHICKEN AND WAFFLE SLIDERS

with cheddar-thyme waffles + spicy honey drizzle

GRILLED SIRLOIN SLIDERS

with Vermont cheddar, caramelized onions + bacon jam

HOISIN 5-SPICE TOFU BANH MI

with cucumber, pickled carrots + daikon radish

Fusion street food

INDIAN SPICED LAMB KEBABS

with miso-garlic aioli

CAULIFLOWER SHAWARMA

with green harissa

KOREAN MARINATED PORK TACOS

with Xyloran kimchee

ASIAN NOODLES WITH CHILI-TAHINI VINAIGRETTE

topped with Indian crunchies

Passed desserts

INDIVIDUAL LEMON CREAMS

with molasses clove cookie crumb, sea salt + basil

VEGAN CHOCOLATE CHIP COOKIE DOUGH BALLS

MILK BAR BIRTHDAY CAKE TRUFFLES

STRAWBERRY RHUBARB LAVENDER POPSICLES