Mediterranean Buffet
Photography by TVC
Stationary Appetizers
Trumpet Vine Hummus
With Honeyed Onions and Garlic and Sage Marinated Olives
Marinated Baby Artichokes
Grilled Flat Bread and Lavash Crackers
Passed Hors d’oeuvres
House made Dolmades
Served with Cucumber Feta Sauce
Parmesan Stuffed Medjool Dates
Individual Moroccan Lamb Pies
With Curry Aioli
Dinner
Cucumber, Chickpea and Feta Salad
With Vine Ripe Tomatoes and Basil
Tossed with Garlic Lemon Vinaigrette
Organic Lamb Racks
Roasted on Black Mission Figs and Fennel
Roasted Pork Tenderloin
With Pomegranate Sauce
Herb and Lemon Couscous
Sautéed Spinach with Golden Raisins and Pine nuts
Grilled Flat Breads with Olive Tapenade