- 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