Embark on a culinary journey that transcends borders and features dishes from diverse cuisines

Plate of falafel balls with tabbouleh, hummus, and tahini sauce garnished with parsley
A slice of baked spinach and cheese lasagna on a dark plate
Two bowls of rice topped with cooked ground meat and green olives, served with lime wedges, surrounded by bowls of sliced bananas, green olives, and banana chips on a wooden table.

  • STARTER

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    Lebanese falafel w/ lemon cucumber tzatziki

    Cream cheese, parmesan, lemon & herb stuffed mushrooms

    Zucchini fritters w/ lemon garlic aioli

    Goat cheese and pistachio stuffed dates w/ local raw honey

    Baked artichoke & cream cheese dip w/ seasoned pita chips

    FIRST COURSE

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    Greek salad w/ cucumbers, tomato, onion, olives, crumbled feta & herb dressing

    Tabbouleh salad made with Mediterranean couscous

    Watermelon, cucumber, and feta salad w/ red onions, fresh mint, & citrus vinaigrette

    Chilled Persian cucumber soup w/ spiced carrot slaw

    Roasted beet salad w/ goat cheese, arugula, toasted walnuts, & balsamic glaze

    MAIN COURSE

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    Spiced pork tenderloin w/ honey-lemon yogurt sauce & sweet potato mash

    Marinated tofu & halloumi skewers w/ pomegranate red wine sauce

    Pan-seared swordfish w/ creamy orzo & olive pasta

    White wine & tomato-herb grilled chicken w/ buttered linguine

    Grilled marinated sirloin steak w/ roasted potatoes & gremolata sauce

    Herb marinated salmon w/ steamed wild rice & lemon-dill aioli

    Sea Bass w/ Mediterranean couscous (additional charge)

    DESSERT

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    Meyer lemon bars w/ powdered sugar

    Strawberry shortcake w/ whipped cream and lemon sauce

    Dark chocolate & pistachio date truffles

    Mango mousse w/ toasted coconut

    Baklava & pistachio gelato

    Dark chocolate mousse & raspberry sauce

  • STARTERS

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    Artisan Caesar salad w/ scratch made croutons, shaved parmesan reggiano & creamy dressing

    Greek salad w/ tomato, cucumber, onion, olives, feta crumbles & herb dressing

    Crunchy romaine salad w/ fried polenta, tomatoes, ciliegine mozzarella & Italian herb dressing

    Panzanella salad w/ tomatoes, olives, feta, pepperoncini, fresh basil, and aged balsamic vinegar dressing

    Crispy zucchini fritters w/ zesty lemon garlic aioli

    FIRST COURSE

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    Italian sausage, white bean, & spinach soup

    Fresh-baked bread with herb-seasoned olive oil and balsamic reduction

    Creamy Roma tomato and basil bisque

    Italian cured meats, cheese, and dried fruit board

    Fresh burrata cheese w/ roasted cherry tomatoes, olive tapenade, and buttered toast points

    MAIN COURSE

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    Creamy Tuscan chicken thighs and buttered ricotta gnocchi

    Spaghetti pomodoro w/ handmade meatballs and shaved reggiano parmesan

    Sauteed wild mushroom medley w/ creamy truffle and herb risotto

    Mussel linguine simmered in a white wine, garlic, and lemon sauce

    Hearty beef ragú w/ pappardelle pasta, crumbled goat cheese, and fresh basil

    Parmigiana di melanzane (layered eggplant parmesan casserole)

    Grilled Filetto (beef tenderloin) w/ creamy potato puree & buttered asparagus

    Pan-seared trout w/ lemon cream sauce and herb-buttered farro

    DESSERT

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    Dark chocolate mousse & raspberry sauce

    Strawberry shortcake and whipped cream and lemon sauce

    Flourless chocolate cake w/ hazelnut sauce

    Peanut butter truffles

    Dried fruit white chocolate bark

    Pana cotta w/ macerated berries

    Biscotti w/ pistachio gelato

  • STARTER

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    Fried yucca root w/ garlic-cilantro mojito

    Chili-lime chicken wings w/ creamy cilantro ranch

    Crispy spicy beef empanadas w/ cilantro crema

    Fresh-made guacamole & pico de gallo w/ warm corn tortilla chips

    Baked nachos w/ cheese, lettuce, black beans, pico de gallo, jalapeños, avocado & sour cream

    Adobo marinated grilled shrimp skewers w/ zesty lemon aioli

    FIRST COURSE

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    Cucumber pepino salad w/ tomato, red onion, queso fresco, and herb dressing

    Mexican street corn salad w/ chili-lime mayo & grated parmesan

    Shrimp ceviche w/ citrus juice, red onion & cilantro

    Crunchy romaine & garden vegetable salad w/ citrus dressing

    Chopped cabbage salad w/ crispy tortillas, cheddar cheese, and chipotle ranch

    MAIN COURSE

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    Chimichurri skirt steak w/ cassava mash and steamed broccoli

    Sofrito marinated chicken quarter w/ honey-garlic carrots and roasted potatoes

    Seared salmon filet w/ steamed cilantro rice & mango salsa

    Mojito pulled pork shoulder w/ yellow rice & seasoned red beans

    Spicy shrimp mofongo w/ garlic mojito sauce

    Adobo marinated oyster mushrooms w/ garlic asparagus and boiled cassava

    Crispy coconut fried tofu w/ steamed quinoa and mango salsa

    DESSERT

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    Traditional rum cake w/ coconut ice cream & fresh mint

    Rum-baked pineapples w/ coconut whipped cream and candied almonds

    Fresh tropical fruit platter w/ pineapple, papaya, mango, banana, coconut, kiwi, and grapes

    Banana pudding creme brulee w/ fresh berries

    Mango mousse w/ fresh mango & toasted coconut

A bowl of Indian chicken curry garnished with cilantro, with a side of white rice and fresh cilantro leaves, on a colorful striped tablecloth with a gold spoon.
Fried chicken pieces with a side of coleslaw, a small bowl of dipping sauce, and a small cup of green sauce on a white plate, placed on a wooden table.
Plate of glazed Asian-style orange chicken garnished with chopped green onions.

  • STARTER

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    Handmade vegetable samosas w/ green curry dipping sauce

    Curry spiced chicken skewers w/ lemon coriander yogurt sauce

    Gobi manchurian (tempura fried cauliflower) w/ tangy sweet & sour sauce

    Kachumber salad w/ cucumbers, tomatoes, onions, chili, and fresh herbs

    FIRST COURSE

    Choose 1 dish

    Spiced butternut, carrot, and golden apple soup w/ garlic roti flatbread

    Spicy chickpea masala w/ garlic roti flatbread

    Tofu, lentil, spinach & lemon soup w/ garlic roti flatbread

    Dal palak (stewed lentils and spinach) w/ garlic roti flatbread

    MAIN COURSE

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    Tomato & butter chicken w/ steamed jasmine rice

    Chicken tikka masala w/ steamed jasmine rice

    North Indian vegetable and egg biryani

    Madras fish curry w/ basmati rice and chili-mango salsa

    DESSERT

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    Gulab Jamun - Fried doughnut balls dipped in coriander syrup

    Kheer - Sweet Indian rice pudding with pistachios and dried cranberries

    Mango pudding w/ toasted coconut & fresh mint

    Coconut cream pudding w/ cinnamon sugar & fresh berries

  • STARTER

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    Smokey deviled eggs w/ sweet relish & crispy shallots

    Buffalo chicken wings w/ celery & ranch dressing

    Handmade garlic knots w/ garlic butter dipping sauce

    Buffalo tempura cauliflower bites w/ celery & vegan ranch dressing

    Baked sausages wrapped in puff pastry w/ honey mustard relish

    Smoked salmon & egg salad w/ sliced English cucumber chips

    FIRST COURSE

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    Vegetarian Cobb salad w/ boiled egg, chickpeas, tomato, cucumber, scallion, and blue cheese dressing

    Baby spinach salad w/ fresh strawberries, walnuts, goat cheese & poppy seed dressing

    Chunky wedge salad w/ bacon, tomato & blue cheese dressing

    Lacinato kale salad w/ sliced apples, toasted walnuts, and tangy yogurt dressing

    Creamy orzo pasta salad w/ tomato, onions, peppers, feta & balsamic dressing

    Warm golden potato salad w/ arugula, pickled onions, fresh herbs, and Dijon mustard vinaigrette

    MAIN COURSE

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    Grilled marinated skirt steak w/ fried potato wedges & hollandaise sauce

    Grilled marinated chicken & garden vegetable quinoa bowl w/ green goddess dressing

    Chicago Brat on a poppy seed bun w/ sliced tomatoes, pickles, relish & spicy sport peppers

    Handmade meatballs w/ angel hair pasta, fresh-made marinara sauce, and parmesan cheese

    Mom's home-made meatloaf w/ rustic mashed potatoes & pan gravy

    Southern fried chicken w/ hand-made biscuits & gravy

    Spicy tofu sourdough sandwich w/ cheddar cheese, shredded lettuce, tomatoes, pickles, onions, and Sriracha mayo

    Braised barbecue pork ribs w/ macaroni & cheese

    Thick-cut pan-seared local pork chop w/ creamy grits and sage brown butter sauce

    Baked local trout stuffed w/ zesty herb quinoa and lemon butter glaze

    DESSERT

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    Strawberry shortcake w/ whipped cream

    Fudge brownies w/ salted caramel drizzle

    Frosting iced oatmeal raisin cookies

    Hand-made chocolate peanut butter cups

    Root beer float w/ coco whip & maraschino cherry

    Neapolitan banana split ice w/ caramel & fudge sauce

  • STARTER

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    Crispy vegetable spring rolls w/ sweet chili sauce

    Vegetarian pot-stickers w/ shoyu-lime sauce

    Shrimp & cabbage egg rolls w/ sweet chili sauce

    Cream cheese & crab Rangoon w/ sweet & sour sauce

    Fried Korean BBQ chicken wings w/ ranch

    BBQ pork bao bun sliders w/ creamy coleslaw

    Tempura fried cauliflower w/ sweet chili sauce

    FIRST COURSE

    Choose 1 dish

    Tofu miso soup

    Spiced butternut squash & carrot soup

    Baby bok choy salad w/ carrots, bell pepper, pickled vegetables, crispy won-tons & sesame dressing

    Tropical nori wraps filled w/ rice, mango, avocado, cucumber, & spicy mayo

    Crunchy cabbage salad w/ red bell pepper, red onion, scallions, toasted peanuts, & peanut-ginger dressing

    Marinated seedless cucumbers w/ rice vinegar, brown sugar, & red chili flakes

    Nori & shoyu marinated chilled tofu w/ seaweed salad

    MAIN COURSE

    Choose 1 dish

    Sweet & sour pork loin w/ egg fried rice

    Teriyaki-glazed salmon skewers w/ crunchy napa cabbage and sesame slaw

    Sauteed beef & broccoli egg noodles w/ savory brown sauce

    Steamed catfish w/ forbidden rice, fresh scallions, & ginger-lemon sauce

    Chili-garlic marinated prawns w/ steamed basmati rice & sesame glaze

    Citrus honey garlic chicken w/ steamed carrots and lo-mein noodles

    Korean glazed tofu skewers w/ egg fried rice & toasted sesame seeds

    Teriyaki shrimp & vegetable stir fry w/ buttered egg noodles

    Vietnamese tofu banh mi w/ daikon radish, pickled vegetables, carrots, cucumbers, cilantro, jalapeño

    Sticky glazed pork belly w/ Napa cabbage & scallion slaw

    DESSERT

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    Mango pudding w/ toasted coconut & fresh mint

    Rum-baked pineapples & sweet coconut cream topped w/ candied almonds

    Fresh-cut fruit and mochi platter

    Hand-made chocolate peanut butter cups

    Chocolate-dipped peanut-coated frozen bananas