• Middle Eastern inspired Shakshuka with sous-vide poached eggs, served with Homemade Pita Bread, Pineapple Carpaccio, Nutella Croissants, Lemon Overnight oats cups
• Homemade Bagels board (Jalapeno & Cheese, Poppy seeds, Sesame seeds and Raisin). Served w/ smoked salmon, homemade cream cheese selection, fried eggs, cold cuts, bacon, avocado, Green smoothie, Fruit Platter, Banana Bread w/ white chocolate chips & orange zest
• Eggs Benedict – Beef :Pulled Beef on English Muffin with caramelized onions, poached egg and pesto hollandaise OR Salmon: Smoked salmon, whipped ricotta, fried capers, pickled red onions. Served with breakfast potatoes
Side – Fruit Salad , Greek inspired Yogurt cup with Peach flower
• Breakfast Pizza (sausage, bacon, ham, hahsbrown) on fresh dough
Side – Açaï bowl selection topped with dried and fresh fruits, nuts, chia pudding, grains, peanut butter (optional) , Mini French toast sliders stuffed with honey, mascarpone and pistachios, Fruit Platter
• Breakfast Enchiladas (sausages, spinach, caramelized onions, leaks) toped with avocados and lime spiked sour cream
Side -Breakfast Potatoes, Fruit Platter, Savoury Pastry, Overnight Oats (berries)
• Full English Breakfast Selection (Roasted tomatoes, thyme butter fried mushrooms, bubble & squeak, sausage, bacon, baked beans, black pudding)
Side – Fruit Platter, Chia Pudding cups w/ berries, Chocolate, Walnut and Banana stuffed braid, Savoury Breakfast Wheels (Cheese and bacon stuffed)
Mediterranean Frittata or Quiche (feta, tomatoes, spinach, onions, bacon)
Side – Pancake board w/ fresh berry coulis, Berry selection, Croissant
•Salmon mi-cuit, pearled couscous with mango and red pepper and avocado salsa served with a dill emulsion
•Tacos Duo: Slow Cooked Chicken Thighs in a Gyros Marinade. Served on tortillas with homemade tzatziki, onion and tomatoes
– Al pastor (Pulled pork, pickled red onion, lime crema, cilantro and cotija)
-(Vegetarian Option): Lightly crumbed portobellos, lime crema, pickled onions, aragula
•Middle Eastern Individual Platter: Homemade Hummus, Tzatziki, Falafels, Tabbouleh, roasted beet Salad, Sumac Roasted parsnips, spinach and feta pastry, charred artichokes and flamed grilled chicken breast
•Seared Sirloin in Homemade Brioche Bun – Banh Mi inspired (pickled onions and carrots, slaw, cucumbers, sesame mayonnaise) served w/ Vietnamese vermicelli salad in fish sauce dressing
•Seared marinated Tuna served as a Poke Bowl (zoodles, pickled onions, ginger and radish, roasted pineapple, avocado, cucumbers, alfalpha sprouts sweet potatoes and seaweed salad) served on rice/quinoa/soba noodles topped with crispy scallions, crispy onions spicy mayonnaise, wasabi aioli and sesame.
•Mini Arrancini balls w/ Tomato Dipping sauce – Paired with Apperol Spritz
Salmon tartare, roe, whipped dill ricotta on blini – Paired with Hugo
•Shrimp Canapé on cucumber disk with pineapple/red pepper salsa and miso butter – Paired with Yuzu Margarita
•Cabbage and Pork Dumplings – Paired with Lemongrass Mojito
•Loaded New Potatoes Skin with crème fraiche, coffee candied bacon, leaks and crispy onions – Paired with Manhattan
•Roast beef on mini toast canapé with/ mini fried cubed potatoes and anchovy butter – Paired with Old Fashioned
•Chicken wing tossed in a buffalo dressing with ‘’ranch’’ inspired dip – Paired with White Wine Sangria
• Mini Chicken Pot Pie, Homemade Gnocchi, onion puree, Braised beef short ribs, red wine reduction, pea shoots, parmesan crisp
• Indian Spread: Butter Chicken , Homemade Naan, Dahl Lentils, Pork Ribs Vindaloo, Rice
• Burrata on charred peaches, caramelized onions and prosciutto , Seafood white wine cream linguini (Seared scallops, mussels & sous-vide shrimps)
• Sushi selection with panko fried vegetable and paired sauces, Seared duck breast ramen, topped with ponzu soft boiled egg, green onion, cilantro, charred bokchoi
• Crab Cake on a corn purée topped with pickled cabbage/onions and lime crema, Parmesan and herb crusted rack of lamb, horseradish pomme puree, poached asparagus and beurre rouge
• Mediterranean Tian tower on beet purée w/ toasted amaranth, Tournedos Rossini
Beef tenderloin, Seared Foie Gras, on potato dauphinoise and brocolini
• Scallop ceviche served w/ pineapple salsa and a tiger milk foam, Oven Roasted Ponzu Pork Belly with Safran Mayo, Peas, Glazed Carrots and crispy kale, Side Oven Roasted Butternut squash
• Mint Raita, and Mysore Pak (cardamom, ghee, sugar, dessert bars)
• Chocolate lava cake
• Lemon cheese cake w/ raspberry coulis and pineapple flower
• Lime glazed rum cake
• Key lime pie w/ almond and ginger crust
• Cognac and red wine peppercorn sauce, with Tarte Tatin (w/ pear and apples)
• Grand Marnier infused Crème Brulée