Time to relax

Savory piece of beef tenderloin with mushroom duxelles wrapped in French–style puff pastry.

Freshly ground lamb with garlic, fresh mint, oregano, onion, and cracked black pepper with a dollop of tzatziki.

Five spice pork, ginger, scallion, plum sauce.

Miniature beef frankfurters wrapped in a blanket of puff pastry and served with a yellow mustard sauce.

Lump crab meat formed into bite-sized tender cakes and served with a tangy cajun remoulade dressing.

Duck trap smoked salmon with crème Fraiche, red onions, and capers beautifully presented on a tiny brioche round.

Crispy shrimp in a light coating of shredded coconut, Mae Ploy dipping sauce.

Wrapped with smoked salmon and Dijon. 

Blend of wild mushrooms with savory seasonings and a hint of brandy, wrapped in crispy phyllo.

Cucumber cups filled with roasted red pepper hummus garnished with kalamata olive, feta.

Whipped ‘Nduja and herbs.

Assorted mushrooms tossed with extra virgin olive oil, garlic & parmesan cheese. Served with grilled crostini.

Grilled burger, cheddar, pickle and bistro sauce.

Marinated in jerk spices with caramelized onions and Pick-a-Peppa sauce.

Honey mustard, cranberry, and arugula.

Tavern ham with creamy brie and Dijon mustard.

Grilled veggies, stacked with an herbed ginger aioli.

Rolled sirloin, bleu cheese, red onion, and arugula.

Grilled tender steak, chimichurri.

Garnished with freshly shaved scallions and white and dark sesame seeds and served with a peanut dipping sauce.

Spicy marinated chicken breast layered with onions and peppers.

Sushi grade Ahi tuna marinated in soy, ginger, garlic, and red pepper flakes.

Southwest spiced shrimp with an avocado cream.

Shrimp and spicy grilled Andouille sausage dusted with Cajun spices. 

Marinated, grilled vegetables, balsamic reduction, and herbs.

Cherry tomato, mozzarella, basil, balsamic glaze.

Creamy sweet potato bites wrapped in crisp bacon, dill sour cream for dipping.

Dates wrapped in bacon.

Spanish chorizo, manchego cheese, and olives.